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The other day we opened our refrigerator to realize that it was at 60 degrees.  We lost a few things like the deviled eggs, milk, cream, and buttermilk but caught it in time to save everything else.  Luckily, we have several coolers, so we moved everything into those and the mini-fridge in the bedroom.  The landlord also brought over another mini-fridge until we could get a new refrigerator.  Apparently, refrigerators are in short supply as people are buying extras in the wake of the recent pandemic and rioting.

Our food choices are now focused on using things that are in the coolers.  Last week I made a delicious lasagna using butternut squash and have a good bit of extra squash, so I looked for a recipe that uses squash for the main dish.  A Google search brought me to a website called Little Spice Jar, where I found a recipe for Thai Butternut Squash Red Curry.  It was quick, easy to make, and delicious.

Rice Thai Butternut Squash Red Curry

Thai Butternut Squash Red Curry

1 tablespoon coconut oil

1 large shallot, chopped

2 1/2 cups diced butternut squash (about 1 1/2 pounds)

1 tablespoon grated ginger

2-3 tablespoons red curry paste

1 1/2 teaspoons yellow curry powder

1 can (15 ounces) coconut milk

3/4 cup vegetable or chicken stock

2 teaspoons fish sauce

2 teaspoons sugar

4 cups fresh baby spinach

Basmati rice, crushed cashews or peanuts, cilantro, lime wedges for serving

While I prepared my mise en place, I put two cups of water on the stove to boil.  Once the water was boiling, I added some salt and a cup of basmati rice.  I turned it down to a simmer and set the timer for 18 minutes.

While the rice was cooking, I heated the oil in a deep skillet over medium-high.  I added the shallots and cooked them until they turned golden brown, about five minutes later.  I added the squash and ginger, then stirred them together until the oil coated the squash.

Cubed squash Thai Butternut Squash Red Curry

I added the curry paste and the curry powder, stirring until they coated the squash.  I cooked the mixture for a few more minutes until the curry was fragrant.  Next, I added the stock, coconut milk, fish sauce, and sugar.  I let the sauce come to a simmer and then put the lid on, turned the heat down, and cooked it for 12 minutes.  I was using the squash we cut for the lasagna, so it was thinner.  Chunkier diced squash would need more time to cook.

To make sure the squash cooked all the way through, I tested it with a fork.  It was tender, so I added the spinach, allowing it to wilt.  At some point, the timer went off for the rice.  I pulled it off the burner and set it aside.  While the curry was simmering, I added salt and butter to the rice.  I was so happy that the rice was perfectly cooked.

Add spinach Thai Butternut Squash Red Curry

I tasted the curry and decided it needed a little more salt.  I put the rice in a bowl and added the curry.  I topped it with cilantro, cashews, and a lime wedge.

The curry was delicious and a great way to use butternut squash.  Chris and I both agreed that it would have been better if it had more heat, but it was perfect when we ate the leftovers two days later.  I think in the future, I will make this the day before we plan to eat it.

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