The real deal.. Min Hee’s recipe for squash curry -she made it for the annual meeting and it was a big hit we are bringing it back for the Halloween-Harvest party   it’s a perfect fall dish

Butternut Chicken Curry
2 lb Peeled butternut squash cut into 2″ pieces
1 lb Chicken breast cut into 2″ pieces
5-8 Kaffir lime leaves, quartered.
1 Tbs red curry paste
2 Tbs fish sauce or to preference.
2 cans coconut milk.
1/4 cup Thai basil leaves for garnish.
Cooking Direction
In a large pan, combine all ingredients.
Heat on high and bring to boil. Reduce heat to low. Stir occasionally until squash is soft. Garnish with Thai basil
Serve with or over white rice.

Santa Rosa Farmers Market's photo.
Read More...