Craving curry on a crazy weeknight? Turn to curry paste (but not that supermarket stuff). A fresh smash of turmeric and lemongrass creates a simmer sauce for sweet squash and tender beef.
What You Get
Red curry paste
Cut butternut squash
Thai basil or mint
Slow roasted beef
Cooked brown rice*
What You’ll Need
Fish sauce or soy sauce (optional)
Makes 3 servings
Active Time: 10 minutes
Total Time: 20 minutes
In a large saucepan over medium heat, warm 1 teaspoon vegetable oil. Add the curry paste and stir until fragrant, 1 minute. Add the coconut milk, along with 1 cup water, and bring to a to simmer. Add 2/3 of the squash (reserving the rest for another use), cover the pan, and simmer until tender, about 15 minutes.
Meanwhile, pick a handful of basil leaves and toss the stems. Thinly slice the jalapeño into rings. Cut the lime in half and then cut half of the lime into wedges for serving.
Add the cabbage and braised beef and cook until the cabbage is tender and the beef is warmed through, 2 to 3 minutes longer. Taste the curry and season with the juice of ½ lime and fish sauce, if necessary.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes.
Heap the rice in bowls and spoon the beef curry over the top. Sprinkle with a few basil leaves, the crushed peanuts, and the jalapeño rings, if you want a little heat. Serve warm, with the lime wedges for squeezing.