Thai butternut squash and green beans

[Guest guest]

I got inspired by the green beans curry that was posted here recently

but wanted to try it with Thai seasonings. I have a little kaffir lime

tree and we are growing several types of basil, one of them Siam

queen. Butternut squash are ripening and the green beans are also in

season. The technique and seasonings make it into a different dish so

here it is. This has to be my favorite way yet to prepare butternut

squash.

 

Thai Butternut Squash and Green Beans

 

1 medium butternut squash, split in half and baked at 350C until done

(pierce with a fork to test)

1 can regular coconut milk (15 oz or so)

2 cups fresh cut green beans (frozen works too)

3 cloves garlic, minced

1 tsp sugar

1 tbsp lemon or lime juice

3 leaves from a kaffir lime

1 small bunch of fresh thai basil AKA Siam queen (regular sweet basil

will also work)

1 small bunch chopped scallions

1 sliced hot pepper (I used cayenne and thai red peppers, leave in

slices so they can be removed if desired – green hot peppers will also

work here)

Salt to taste

 

Bake butternut squash. When cool enough to handle, peel, seed and cut

into 1 inch chunks.

Open can of coconut milk. Use some of the solids on top (the oil) to

sauté garlic, kaffir lime leaves, sugar, salt and hot peppers for just

a few minutes (do not burn the garlic). Add green beans and squash

cubes and stir. Add the rest of the coconut milk can and cook for

10-15 minutes until green beans are done. Taste, adjust seasonings

and sprinkle top with chopped scallions.

[Guest guest]

-This sounds so good , I can't wait to try it! You are so lucky to

have a keffir lime tree, I cannot even find the lime leafs

anywhere! and the basil too yum!!

 

-- In , " rosetalleo "

<rosetalleo wrote:

>

> I got inspired by the green beans curry that was posted here

recently

> but wanted to try it with Thai seasonings. I have a little kaffir

lime

> tree and we are growing several types of basil, one of them Siam

> queen. Butternut squash are ripening and the green beans are also

in

> season. The technique and seasonings make it into a different

dish so

> here it is. This has to be my favorite way yet to prepare

butternut

> squash.

>

> Thai Butternut Squash and Green Beans

>

> 1 medium butternut squash, split in half and baked at 350C until

done

> (pierce with a fork to test)

> 1 can regular coconut milk (15 oz or so)

> 2 cups fresh cut green beans (frozen works too)

> 3 cloves garlic, minced

> 1 tsp sugar

> 1 tbsp lemon or lime juice

> 3 leaves from a kaffir lime

> 1 small bunch of fresh thai basil AKA Siam queen (regular sweet

basil

> will also work)

> 1 small bunch chopped scallions

> 1 sliced hot pepper (I used cayenne and thai red peppers, leave in

> slices so they can be removed if desired – green hot peppers will

also

> work here)

> Salt to taste

>

> Bake butternut squash. When cool enough to handle, peel, seed and

cut

> into 1 inch chunks.

> Open can of coconut milk. Use some of the solids on top (the oil)

to

> sauté garlic, kaffir lime leaves, sugar, salt and hot peppers for

just

> a few minutes (do not burn the garlic). Add green beans and squash

> cubes and stir. Add the rest of the coconut milk can and cook for

> 10-15 minutes until green beans are done. Taste, adjust seasonings

> and sprinkle top with chopped scallions.

>

[Guest guest]

, " mylameoww " <mylameoww

wrote:

>

> -This sounds so good , I can't wait to try it! You are so lucky to

> have a keffir lime tree, I cannot even find the lime leafs

> anywhere! and the basil too yum!!

>

 

My tree is a dwarf. I do live in a warm area so I have it outside

next to some roses. The roses are taller! In any case, it could be

potted so a person in a northern climate could bring it inside in the

winter. Worth a look! All you need is a couple of leaves from time

to time unless you make thai food every day.