Thai Tofu and Butternut Squash Red Curry with Thai Jasmine Brown Rice
Once upon a time, the Meat-eating Military told me he did not like tofu or curry (like when he told me he did not like soup). Imagine his horror if he knew I combined the two tonight!
Well, there was no horror. Instead, he cleaned his bowl and said, “Was that curry? I thought I didn’t like curry!”
I thought so, too, Meat-eating Military Man! (No, I knew better. I knew he just needed to try it again. But the jury is still out on Indian curry. Stay posted.)
For this curry, I drew inspiration from Heidi Swanson’s book, “Super Natural Every Day,” and from my friend’s Pumpkin and Chicken Curry in San Francisco. I didn’t have pumpkin though, so used butternut squash instead. It was a great way to use seasonal squash!
Happy Fall with Thai flavors
After a long day at work, the Meat-eating Military Man and I wanted a delicious, but easy-to-prepare dish. This curry was perfect. He helped chop all the veggies and I put it all together. I’m glad it tasted good — you know if the Meat-eating Military Man liked it, it was good.
(My only critique: Next time, I’ll make sure to have some green around — Thai Basil leaves would have been great.)
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