Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a large, heavy based saucepan, heat the sunflower oil and add the onion. | 2. Over a gentle heat, cook this for 7-8 mins, until the onion is golden and tender. | 3. Add garlic and squash. | 4. Cook over a medium heat for 3-4 minutes. | 5. Stir occasionally. | 6. Stir in the coconut milk, curry paste and stock and bring it all to the boil. | 7. Add the lemon grass, reduce the heat and cover the pan. | 8. Allow to simmer for 25-30 mins or until the squash is tender. | 9. Remove the pan from the heat and stir in the coriander, lime juice and spinach. | 10. Serve immediately, ideally with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sunflower oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
red onion	2		cut	128.0	29.888	3.52	0.32
garlic clove	2		crushed	201.7333	0.0	44.88	1.1333
butternut squash	1 1/2	lb	peeled deseeded cut	306.1752	79.5375	6.8039	0.6804
thai red curry paste	1	tablespoon		201.7333	0.0	44.88	1.1333
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
vegetable stock	3/4			8.2875	1.5415	0.3978	0.11599999999999999
lemongrass	1	stalk		-	-	-	-
lime juice	1			3.7812	1.2735	0.0635	0.0106
baby spinach leaf	8	ounces		201.7333	0.0	44.88	1.1333
coriander	1	bunch	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.