Coconut Squash Curry Recipe

Name: Coconut Squash
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Appetizer/Side
Ingredients: 2 cups steamed and frozen orange squash, defrosted, large dice; 1 Tbsp canola oil; 1 clove garlic, minced; ½ cup coconut cream; ½ tsp Gochugaru (Korean Chile pepper flakes); ¼ each lime; 1 scallion, thinly sliced; 1 tsp sesame seeds; Salt and pepper to taste

Coconut Squash

Rated 5 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

10 minutes

Need a quick recipe that will take less than 30 minutes to make? Try this savory and delicious coconut squash (pala‘ai) recipe that is easy to make at home.

Author:

Sarah, HUC

Ingredients

2 cups steamed and frozen orange squash, defrosted, large dice
1 Tbsp canola oil
1 clove garlic, minced
½ cup coconut cream
½ tsp Gochugaru (Korean Chile pepper flakes)
¼ each lime
1 scallion, thinly sliced
1 tsp sesame seeds
Salt and pepper to taste

Directions

In a small saucepan warm the oil and garlic together for about 2 minutes over medium heat, until fragrant.
Add the squash, cream, Chile flake and season with salt and pepper.
Cook covered 5 minutes on medium heat.
Stir in a squeeze of lime and scallion.
Check seasoning adjust as necessary and garnish with sesame seeds.

Recipe Note

Looking to get some squash for this recipe? Check out our online store.

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