1 15.5-ounce can unsweetened coconut milk, well stirred
2 tablespoons fresh lime juice (from 1 or 2 limes)
6 tablespoons crushed salted peanuts
Chopped fresh cilantro and crushed red pepper (optional), for serving
Directions
Heat oil in a large pot over medium. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion starts to brown, 6 to 7 minutes.
Add curry paste, ginger, and garlic; cook, stirring, until fragrant, about 1 minute. Add broth and 1 teaspoon salt, scraping up browned bits from bottom of pot. Stir in squash. Bring to a simmer over medium-high. Cover and reduce heat to low; simmer until squash is tender, 12 to 15 minutes.
Remove from heat. Stir in coconut milk, lime juice, and remaining 1/2 teaspoon salt. Use an immersion blender to process until smooth. (Or transfer to a blender, cover with lid, and remove center piece. Place a towel over opening. Process until smooth.)
Serve sprinkled with peanuts, cilantro, and, if using, crushed red pepper.
@ Double00Satoshi
2024-11-20 16:25:18