Golden Harvest Thai Curry

Golden Harvest Thai Curry

Golden Harvest Thai Curry

We served this at a Wine Club Release with

2013 Viognier

Terry Fisher 002


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



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.