We love the many textures and flavors of this spicy coconut curry with butternut squash, spinach, and cashews. Bottled red curry paste keeps it supermarket-friendly.
Ingredients
1 tablespoon plus 2 teaspoons vegetable oil, divided
1 1/2 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces
3/4 teaspoon cumin seeds
1 medium onion, thinly sliced
1 (14-ounce) can unsweetened coconut milk (do not stir), divided
1 1/2 to 2 tablespoons Thai Kitchen red curry paste
1/3 cup water
1 (2- to 3-inch) cinnamon stick
3 whole cloves
5 ounces baby spinach (5 cups packed)
1 tablespoon Asian fish sauce, or to taste
1/4 cup salted roasted cashews, chopped
Accompaniment: lime wedges
Directions
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.
Add remaining 2 teaspoons oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.
