"This perfectly creamy coconut rice is brought to you by @thinkrice & @thefeedfeed #sponsored. The first time I had coconut rice I was on vacation, so for me, each time I have this, it is extra fun and brings back memories! For this recipe, you will add some shredded coconut which is the secret. Most recipes seem to leave it out, but I think it’s essential! I will drop the recipe for the coconut rice below. For the full Butternut Squash Red Curry with Coconut Rice recipe, click on the link in my bio.
I love buying local and U.S.-Grown as much as possible and that’s why I love bringing awareness to U.S.-Grown rice. In the U.S. we grow various varieties of rice including even fragrant varieties like jasmine and basmati. Surprisingly, Arkansas is the largest producer of U.S.-Grown rice and even Louisiana and Mississippi grow rice, with only 6 states in total that grow rice. In this recipe, you will use jasmine rice. It is so perfectly fluffy and fragrant in this dish"
Butternut Squash Red Curry with Coconut Rice
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- Recipe Card
Prep time 15mins
Cook time 25mins
Serves or Makes: 6-7
Recipe Card
Coconut Rice:
ingredients
- 2 cups U.S.-grown jasmine rice
- 1 (13.5 ounce) can full fat coconut milk
- 1 1/2 cups filtered water
- 1/4 cup coconut, finely shredded
- 1/2 teaspoon sea salt
- 1 teaspoon coconut sugar
Butternut Squash Red Curry:
ingredients
- 4 cups butternut squash, peeled and cubed into 1/2" pieces
- 1 red pepper, chopped
- 3 cups broccoli florets
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 2 inch piece of ginger, peeled and grated
- 1 (15 ounce) can chickpeas, drained, rinsed
- 1 (13.5 ounce) can light coconut milk
- 3 tablespoons red curry paste
- 1 teaspoon sea salt
- 2 teaspoons coconut sugar
- 1/2 cup water
- 1 tablespoon plus 1 teaspoon avocado oil, divided
- 1/2 lime, juiced
- cashews, roasted, to garnish
- cilantro, chopped, to garnish
For the Coconut Rice:
Method
Step 1
To make coconut rice, add rice to a fine-mesh strainer and rinse with water.
Step 2
Add ingredients to a medium saucepan. Stir and bring to a boil. Once boiling, reduce heat to low, add the lid and set a timer for 16 minutes. Do not stir or lift the lid.
Step 3
When timer goes off, remove from heat and let sit for 10 minutes. Fluff with fork and let sit with lid on until you serve.
For the Butternut Squash Red Curry
Step 1
To blister vegetables, heat 1 teaspoon oil in a large (4 qt.) sauté pan on medium-high heat. When heated, add 1/2 of the butternut squash and cook for 4-5 minutes, stirring once to allow vegetables to blister. Set aside and add the rest of the butternut squash and the red pepper. Cook for 5 minutes, stirring once, until veggies are blistered. Set blistered vegetables aside.
Step 2
Reduce to medium heat and add 1 tablespoon oil to large sauté pan. Add one large diced onion and sauté for 5 minutes.
Step 3
Add 3 tablespoons red curry, 1 teaspoon salt and sauté for 30 seconds.
Step 4
Add 1 can chickpeas (which have been drained and rinsed), 1 can light coconut milk, 1/2 cup water, 3 cups broccoli florets, 2 teaspoons sugar. Add the blistered butternut squash and red pepper, and increase to high heat. Once bubbling, reduce heat and let simmer for 12 minutes, stirring occasionally. Check butternut squash for tenderness, if cooked through, remove from heat.
Step 5
Add juice of one lime. Serve with coconut rice and garnish with roasted cashews and cilantro.