Homemade red curry paste strikes a nice balance between sweet, salty and spicy, and brings out the best in the squash and the pork. Serve with Coconut Ginger Rice for an elegant meal.
- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2014
Ingredients
Method
Cut off woody ends of lemongrass and peel off tough outer layers; grate lemongrass. In food processor, pulse together 1/4 cup water, lemongrass, shallots, hot pepper, 2 tbsp of the oil, the ginger, garlic, brown sugar and fish sauce to make smooth paste.
Toss half of the paste with squash to coat; rub remainder over pork to coat. Season each with half of the salt.
Arrange squash on parchment paper– lined rimmed baking sheet. Roast in 425 F (220 C) oven for 10 minutes.
Meanwhile, in nonstick skillet, heat remaining oil over medium-high heat; brown pork all over. Move squash to one side of baking sheet; add pork to other side. Roast until juices run clear when pork is pierced and just a hint of pink remains inside, about 20 minutes.
Coconut Ginger Rice
In saucepan, heat 2 tsp vegetable oil over medium heat; cook 1 tbsp minced fresh ginger, stirring, until fragrant, about 2 minutes. Stir in 1 cup each water and coconut milk, and 1/4 tsp salt; bring to boil. Stir in 1 cup jasmine rice; reduce heat, cover and simmer until rice is tender and no liquid remains, about 15 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with fork.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 565 mg
- Sugars 8 g
- Protein 33 g
- Calories 342.0
- Total fat 13 g
- Potassium 968 mg
- Cholesterol 76 mg
- Saturated fat 2 g
- Total carbohydrate 24 g
%RDI
- Iron 24.0
- Folate 19.0
- Calcium 7.0
- Vitamin A 151.0
- Vitamin C 40.0
