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green curry shrimp butternut squash

Same recipe as Green curry with Shrimp & Butternut Squash, but use tofu for a vegetarian version.

1 jar Watcharee's Green Curry Sauce
1 package (12.3 ounces) extra-firm tofu, drained and cubed
8 oz. butternut squash, diced
2-3 fresh red chilies (optional)
Sweet basil leaves as garnish (optional)

Warm green curry sauce over medium heat, add butternut squash and cook until almost tender.

To prepare the tofu, heat a grill pan or a skillet with the rest of the cooking oil at high heat.  When the pan is hot, sear the tofu on each side for 1-2 minutes or until golden and crisped.

When the squash is almost tender, add the tofu and finish cooking until the squash is done. Add red chilies and sweet basil leaves.  Turn off the heat and serve with Thai jasmine rice, brown rice, rice noodles or pasta noodles.
Note:  Butternut squash will add sweetness to the curry, aslo try some other winter squash like a red kuri for a little different flavor. Add fish sauce and fresh red chilies if you would like a bit more salty and spicy flavor.  Buy a package of diced butternut squash to save preparation time.     
Serves 2

Courtesy Watcharee  (alteration to the recipe by The Condimented Pantry)