Brodie is one of our club’s devoted personal training clients. He is also an aspiring chef who graduated Liaison Culinary School in Kitchener. He now strives to improve his cooking skill so that he may one day be able to share his passion with the world. Here is his pick of the week.
Tofu and Butternut Squash Curry
This easy thai-style curry is the perfect go-to weeknight dish when the weather has turned cold. Trade out the butternut squash for kabocha, if you lie, and for a vegetarian version, swap in tamari for the fish sauce.
Ingredients
- 1/2 lb green beans, trimmed and halved
- 2 tablespoons vegetable oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 3 tablespoons peeled and minced fresh ginger
- 1 butternut squash (about 1lb), peeled, seeded, and cut into 1 1/2-inch cubes
- 2 cans (13.5 fl oz each) coconut milk
- 1/4 cup Asian fish sauce
- 3 tablespoons Thai red curry paste
- 2 tablespoons fresh lime juice
- 2 tablespoons sugar
- 2 red bell peppers, seeded and thinly sliced
- 1 package (14 oz) firm tofu, drained and cut into 3/4-inch pieces
- Steamed brown jasmine rice, for serving
- 1/3 cup slivered fresh basil
Directions
Fill a 5-qt dutch oven with salted water and bring to a boil over a medium-high heat. Add the green beans and cook until tender-crisp, about 3 minutes. Drain and set aside. Dry the pot.
In the same pot over medium-low heat, warm the oil. Add the onionand cook, stirring occasionally, until soft and translucent, 4-6 minutes. Add the garlic and ginger and cook, stirring occasionally, until fragrant, about 2 minutes. Ad the squash, coconut milk, fish sauce, curry paste, lime, juice, and sugar, increase heat to medium, and bring to a simmer. Cover partially and simmer until the squash is just tender, about 20 minutes. Gently stir in the tofu and cook until warmed through 2-3 minutes.
Spoon the curry over steamed rice, garnish with the basil, and serve right away.
Serves 4-6
Reference
“The Dutchoven Cookbook” by Williams-Sonoma the test kitchen
