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Thai-Style Tofu and Butternut Squash Curry

Creamy and spicy, this intensely flavored dish is based on the pumpkin curry at a local beachside Thai restaurant. It is naturally gluten-free, the rich texture coming from coconut milk rather than flour. You can use a package of precut butternut squash cubes, or peel and cut enough squash to measure 2 1/2 cups (about 12 oz./375 g). For a vegetarian version, use tamari instead of fish sauce.

Ingredients:

  • 1 Tbs. vegetable oil
  • 4 green onions, white and light green portions sliced separately
  • 3 Tbs. minced fresh ginger
  • 1 package (3/4 to 1 lb./375 to 500 g) butternut squash cubes
  • 1 can (14 fl. oz./430 ml) coconut milk
  • 3/4 cup (6 fl. oz./180 ml) water
  • 2 Tbs. fresh lime juice
  • 1 1/2 Tbs. Asian fish sauce or gluten-free tamari
  • 1 Tbs. Thai red curry paste
  • 2 tsp. sugar
  • 1 package (14 oz./440 g) firm tofu, drained and cut into 3/4-inch
      (2-cm) pieces
  • 2 cups (2 oz./60 g) chopped chard leaves
  • Steamed brown jasmine rice for serving
  • 1/3 cup (1/2 oz./15 g) slivered fresh basil

Directions:

In a heavy pot over medium-low heat, warm the oil. Add the white portion of the green onions and the ginger and stir until fragrant, about 2 minutes. Add the squash and stir for 1 minute to heat. Add the coconut milk, water, lime juice, fish sauce, curry paste and sugar and bring to a simmer. Stir in the tofu. Cover partially and simmer until the squash is just tender, about 20 minutes. Add the chard and cook until wilted, about 2 minutes.

Fluff the rice with a fork and divide among 4 warmed bowls. Spoon the curry over the rice. Sprinkle with the green portion of the green onions and the basil and serve immediately. Serves 4.

Variations: Substitute broccoli rabe or kale for the chard, or scallops or cubes of your favorite fish for the tofu.

Adapted from Williams-Sonoma Weeknight Gluten Free, by Kristine Kidd (Weldon Owen, 2013).