The combination of sweet squash and corn with the spicy red curry paste makes this dish a winner. Add the freshness of cucumber and you are all set. This is easy to make but you will need red curry paste. You will find it in Asian grocery stores or in the Asian aisle of your grocery store.
2 Cup (32 tbs), diced (of choice)
2 Tablespoon (canola, peanut, vegetable or coconut oil)
Scallions (green and white)
2 Medium, chopped
4 Clove (20 gm), minced
1⁄2 Tablespoon, grated
1 Pound, finely sliced
Red bell pepper
1 Medium, sliced
Red curry paste
1 Cup (16 tbs), thawed (kernels)
1⁄2 Cup (8 tbs), peeled, seeded, thinly sliced
Unsweetened coconut milk
14 1⁄2 Ounce
1 1⁄2 Teaspoon
Basil leaves/Asian basil
1 Teaspoon, chopped
1. In a wok or large skillet with some water put the squash. Cook it for about 15 minutes until almost cooked through. Remove from water and set aside. Discard the water.
2. Heat the wok or skillet. Add oil. Put the scallions, garlic and ginger. Cook for about 2 minutes, stirring frequently.
3. Add the beef. Cook for about 5 minutes, stirring often.
4. Put the bell peppers and cook for 5 more minutes.
5. Move the meat to the sides and form a well. Add the curry paste and allow cooking for about 2 minutes. Mix well.
6. Return the squash to the pan. Add the corn kernels and cucumber. Mix well.
7. Pour the coconut milk and mix. Season with salt and pepper and stir to mix.
8. Bring curry to a simmer and cook for about 10 minutes. Turn off the heat and add the basil if using.
9. In a serving plate, serve with white rice.