Thai Red Curry

Ingredients

• 1 onion
• 1 lb or so of winter squash (e.g. delicata, kabocha, or butternut)
• carrot
• potatoes
• mushrooms
• bell pepper
• kale
• lemongrass
• 2 packages of tofu
• 1 jar of red curry paste (about 4 oz?)
• 3 15oz cans of coconut milk
• 1.5 tsp salt
• cayenne pepper to taste

Procedure

1. Drain the tofu, cut it into cubes, and bake at 200°F until it begins to brown.
2. Sauté the veggies in a large pot in the order listed.
3. Add the curry paste, salt, cayenne, and coconut milk.
4. Add the tofu.

Notes

You can turn this into panang curry by adding the following along with the curry paste:

• 1 Tbsp coriander
• 1/2 tsp cumin
• 1/4 cup peanut butter
• (optional) 3 Tbsp oyster sauce