Golden Harvest Thai Curry
Golden Harvest Thai Curry
We served this at a Wine Club Release with
2013 Viognier
Ingredients
3 lbs Butternut Squash cubed
5 Cups Water
2 TBLS Red curry Paste
1/4 cup Fresh Ginger chopped
4 TBLS Butter
24 oz Coconut Milk
Zest and juice from 1 Lemon
2 TBLS Sugar
Directions
Melt Butter in pot. Add Onion and Ginger. Stir until onion is softened (6 minutes). Add Curry Paste, stirring until fragrant (2 minutes). Add Squash and Waters and bring to a boil. Let Simmer for 30 minutes. Add Coconut Milk and let simmer for 30 more minutes.
Puree soup in food processor. Pour soup into pot stir in Sugar and Lemon Juice/Zest. Season with Salt to taste.