Tofu & Acorn Squash Red Curry

Thai curries are one of my biggest comfort foods and, coincidentally, a great dish to make when you are working with what is in your pantry and fridge. I always have the basics of a curry at hand (coconut milk, fish sauce, brown sugar) and with that you can put anything in it! I had some tofu in the fridge that needed to be used and an acorn squash sitting patiently on my counter, so I decided to put them to good use!

Ingredients:

• 1 block of firm or extra firm tofu; cut into 1 inch cubes

• 1 small acorn squash; skin removed and cut into 1 inch pieces

• 1/2 of a large white or yellow onion; diced

• 3-4 tbsp of red curry paste

• 1 can of coconut milk

• 1 can of water (I refill my coconut milk can, and use that as a measurement)

• 1 tbsp of coconut oil or vegetable oil

• 1 tbsp of fish sauce

• 1 tbsp of brown sugar

• 1 tsp of minced ginger

• Optional: 1 green onion; cut up for garnish

• Rice to eat it with

I a pot, or pan with high sides, melt the coconut oil. Add in the died onions and saute until the onions start to look glossy. Stir in the curry paste, and mix until the paste becomes fragrant.

Take a spoonful from the top of your can of coconut milk and mix with the curry paste and onions, creating a slurry of curry. Add the ginger, brown sugar and fish sauce and mix well.

Add in the cubes of squash and coat well with the paste. Let that fry off for about 5 minutes.

Pour in the rest of the coconut milk and water and let that simmer for about 15 minutes, covered.

After 15 minutes, add in the cubes of tofu and simmer for an additional 15 minutes, or until you are read to serve.

Serve with rice and top with green onions.