Thai Red Curry & Rice with Shokichi Squash & Eggplant
"In our interpretation of a Thai favorite, massaman curry, we’re using colorful cherry tomatoes and eggplant, alongside shokichi squash—an autumn variety ranging in color from light to dark green with a sweet, pumpkin-like flavor. Fresh ginger and red curry paste give the dish its enticing aroma, while coconut milk and peanut butter beautifully complement the creaminess of the squash. (When peeling your shokichi, be sure to use a sharp knife and a steady hand!)..."
INGREDIENTS
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1/2 Cup Jasmine Rice
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1 3/4 Cups Light Coconut Milk
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4 Ounces Multicolored Cherry Tomatoes
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1 Carrot
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1 Eggplant
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1 Lime
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1 Shokichi Squash
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1 Bunch Cilantro
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2 Tablespoons Peanut Butter
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1 1-Inch Piece Ginger
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1 Tablespoon Red Curry Paste
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