Vegetarian red curry with butternut squash

Directions

1. In a wok or large sauce pan, cook the red curry paste until fragrant over medium heat – about 2 minutes.

2. Add coconut milk and bring to a simmer.

3. Add the butternut squash and cook for about 10 minutes, until the squash is just tender. Add the rest of the vegetables and simmer for another 5 minutes.

4. Serve on noodles or rice, with the lime wedges on the side.

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