I love Thai curries, and the Thai Green Green Curry in Turban Squash is beautiful, comforting, and seasonal.
- 1/2 onion (chopped)
- 4 mushrooms (chopped)
- 1–2 green chilies (finely diced – more if you like it hot)
- 1–2 kaffir lime leaves (fresh, frozen, or dried – finely chopped)
- 1 can coconut milk
- 1 clove garlic (crushed)
- 2 Tbsp green curry paste
- 1/2 medium broccoli (chopped)
- 1/2 medium zucchini (chopped)
- 1 green bell pepper (chopped)
- 1/2 tsp fish sauce
- 1/2 Tbsp lime juice
- 2 medium-large mini red turban squash
- green onions (thinly sliced)
- Pre-heat oven to 350F.
- Cut the smaller top piece of the turban squashes off, then remove all seeds and guts with a spoon.
- Coat the insides with ghee (or coconut oil or any other paleo oil), replace the covers, wrap in tin foil.
- Bake until desired tenderness (approx 45-60 minutes depending on size).
- In a large pot, saute onions, mushrooms, and chilies until onions are soft and translucent.
- Add lime leaves, curry paste, garlic, fish sauce, and lime juice and coconut milk. Stir paste in well.
- If using chicken or pork, add now. Add vegetables.
- Cook until meat is finished and vegetables are desired texture. If using fish, prawns, or scallops, add now and simmer until done – only a minute or two. Salt to taste.
- Spoon curry into turban squash and serve.
- Top with cashews and green onions.
- Category: Soup