Rating: 4 stars
16 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

Green curry paste is a blend of lemongrass, green chiles, and Thai ginger. It gives the dish just enough heat.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a very large skillet heat coconut oil over medium heat. Add onion and garlic; cook and stir over medium heat for 3 minutes or until softened. Add coconut milk and curry paste and bring to boiling, stirring constantly.

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  • Add squash; return to boiling. Reduce heat and simmer, covered, for 12 to 15 minutes or until squash is tender, stirring occasionally. Stir in beans and cilantro; heat through.

Topping Tips:

Serve with jasmine rice, top with additional fresh cilantro and add a squeeze of lime juice.

Nutrition Facts

402 calories; fat 22g; saturated fat 18g; carbohydrates 46g; mono fat 1g; poly fat 1g; insoluble fiber 12g; sugars 11g; protein 7g; vitamin a 22427.5IU; vitamin c 51.6mg; thiamin 0.3mg; riboflavin 0.1mg; niacin equivalents 2.7mg; vitamin b6 0.8mg; folate 87.7mcg; sodium 1061mg; potassium 940mg; calcium 145mg; iron 3.9mg.
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