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.
- 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 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
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).