My first introduction to Thai curries came while I assisted a friend in preparing a luncheon for Nancy Reagan at the Reagan Presidential Library in Simi Valley, California. What a surprise: the curry sauce was red! Although Thai curries have many ingredients in common with those of neighboring India, they tend to be tinged with a hint of sweetness from the combination of coconut milk and a traditional dash of sugar, and they are often colored red or green by the red or green chiles in them, rather than the more familiar yellow color of Indian curries. As with most Thai curries, serve this over rice.

　　

Ingredients

serves 4

　　1 butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)

　　1/2 cup water

　　2 tablespoons chopped yellow onion

　　2 cloves garlic, peeled

　　1-inch piece fresh ginger, peeled and coarsely chopped

　　1 serrano chile, stemmed, seeded, and deveined

　　3/4 cup coarsely chopped cilantro leaves

　　1 teaspoon sugar

　　1 can (about 14 ounces) unsweetened coconut milk

　　Salt to taste

　　1/4 cup fresh Thai basil leaves, thinly sliced, for garnish (optional)

　　

Step 1

Place the squash and water in the slow cooker insert. Cover and cook on low for 3 to 4 hours, or until the squash is tender when pierced with a fork.

　　

Step 2

In a blender, combine the onion, garlic, ginger, chile, 1/2 cup of the cilantro, sugar, and coconut milk. Blend until it forms a smooth green paste, then add salt to taste.

　　

Step 3

Once the squash is tender, pour in the sauce and continue cooking just until heated through, 20 to 30 minutes.

　　

Step 4

Serve garnished with the remaining 1/4 cup cilantro leaves and the Thai basil.

　　

Suggested Beverage

Step 5

A nice crisp, off-dry white wine would be lovely here.

　　Gourmet Vegetarian Slow Cooker