Thai Red Curry with Squash

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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THAI RED CURRY WITH SQUASH

Ingredients:

2 1/2 cups unsweetened coconut milk
1/4 cup red curry paste
1 1/2 lbs butternut squash, peeled, but into 1 1/2-inch pieces
2 cups firm tofu, cut to 1-inch pieces
3 plum tomatoes, cored and quartered
6 kaffir lime leaves (substitute 1 Tbsp fresh lime zest if desired)
1 1/2 Tbsp fish sauce or shrimp paste
2 tsp Thai palm sugar (substitute brown sugar if desired)
6 Thai chiles, stemmed, sliced thin (these are hot, adjust to taste)
1/2 cup Thai basil leaves

Instructions:

Place coconut milk in a large heavy pot over medium high heat until it begins to boil. Lower heat to medium low and simmer about 8 minutes, stirring frequently. Add the curry paste, mix well and simmer for 5 minutes, while stirring.

Add the squash, tofu, and tomatoes. Increase the heat to medium-high, bring to a boil, then reduce the heat to low. Simmer, stirring for about 2 minutes. Add lime leaves, fish sauce, sugar, and chiles and continue to simmer on low heat, stirring occasionally, until the squash and tomatoes are tender. Stir in basil at the end of cooking.

Serve in a shallow bowl with a side of jasmine rice.

From Chile Peppers Calendar by Larry Noggle.