BUTTERNUT SQUASH COCONUT CURRY
Music is life. So first thing's first, set the mood w/ our dinner time playlist (Spotify link here).
- The veg
- Boots Farm’s butternut squash (Scotland, ON), bok choy, green beans
- The sauce
- Lime leaf, lime juice, ginger, Pefferlaw Creek Farms organic maple syrup (Pefferlaw, ON), red chili, red curry paste, light coconut milk, vegetable broth (made from tomato, mushroom, carrot, onion, celery)
- Ying Ying nigari tofu (Mississauga, ON) / shrimp / fish
- Cilantro w/ stems (washed and ready to use). We love the stems - they help keep the cilantro fresh and are full of nutrients and flavour
- Preheat oven to 425°F (set on the CONVECTION function if your oven has one, otherwise the BAKE function will work fine).
- Pull out both the tray of vegetables, the container of sauce, and the protein you ordered.
- Remove the tray of vegetables from the vacuum sealed bag.
- Give the sauce a nice little mix with a spoon to loosen it up.
- If you ordered the tofu, remove the tofu from the vacuum sealed bag and pour it over the tray of veggies. If you didn’t order the tofu, skip this step.
- Pour the sauce over top the vegetables, making sure to mix it in and evenly distribute the sauce well.
- Place the aluminum tray onto a metal sheet pan for extra support.
- Place into the oven and cook for 60 minutes uncovered.
***SHRIMP OR FISH***
- If you’ve chosen fish as your protein, pull out the curry after 45 minutes of cooking, nestle in the fish and cook for a final 15 minutes.
- If you’ve added shrimp, pull out curry after 55 minutes of cooking and nestle in the shrimp for the final 5 minutes (the shrimp have already been cooked).
- In a medium saucepan, bring 3.5 cups of water to a boil.
- Add the rice and give it a good stir.
- Add a little salt and reduce the heat to a low simmer then cover the rice.
- Cook for about 15 minutes until the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water, covering for a few more minutes until all the water is absorbed.
***THE SHRIMP (IF YOU ADDED IT ON)***
When you place your curry in the oven, take the shrimp out of the fridge, give them a quick rinse and set them on your counter so they begin to move towards room temperature. NOTE: the shrimp are already cooked.
After the curry's ready, pull the lid off, add the shrimp, give them a mix, and put the lid back on for 5 minutes (you want the shrimp to heat up but not cook much more).
PUTTING IT ALL TOGETHER
Before you serve, make sure to top the curry with a squeeze of fresh lime and top with cilantro (chop up the cilantro finely before you add it). And if you like your rice punchy like we do, add some lime squeeze to the rice too. Then grab your favourite bowl, spoon in some jasmine rice, lots of curry and enjoy.
pro-tip: this curry is a vehicle for all sorts of delicious toppings. If you have an avocado at home, don’t be shy and top the curry with a few slices. Same goes for your favourite hot sauce (we’d suggestsambal oelek) if you like things spicy.