Cauldron Curry and Squeamish Squash with Rice

Ingredients
Serves 4 to 6
1-3 tablespoons Green Curry Paste (depending how spicy you like it)
• 1 teaspoon coarse salt
• 2 stalks fresh lemongrass, trimmed and chopped (1/2 cup)
• 1 scallions, chopped (1/4 cup)
• 2 tablespoons chopped peeled fresh ginger
• 2 tablespoons fresh lime juice
• 1 tablespoon finely grated lime zest (from 2 limes)
• 1/2 cup fresh cilantro chopped coarsely


FOR THE STEW
• 2 ounces spinach (1 cup)
• 1 can (14 ounces) unsweetened light coconut milk
• 1 cube palm sugar or 1/4 c. brown sugar works too
• 1 medium zucchini, quartered lengthwise and sliced 1 inch thick (21/4 cups)
• 12 ounces boneless, skinless chicken breasts, cut into 1-inch pieces
• Coarse salt and freshly ground pepper
• fresh basil chopped coarsely
• 1 Jalapeno chile, thinly diced

Serve in bowl over Squeamish Squash with Rice (see recipe below)
Garnish with lime wedges and fresh cilantro for serving

Directions
1. Warm Curry paste in a tsp. of oil to get the flavors going. Add zucchini and scallions and saute until tender. Add half of coconut milk and let simmer.

2. Puree spinach, lime juice and zest and remaining coconut milk in a blender until smooth.

3. Add spinach to veggie mixture. Reduce heat. Saute chicken in separate pan (or do beforehand), and season with salt and pepper. Add chicken, basil, and jalapenos. Serve with rice and lime wedges.


Squeamish Squash with Rice

Ingredients
Serves 4 to 6
2 cups water
1 one-inch piece peeled fresh ginger, thinly sliced
1/2 butternut squash, peeled and cut into 1/2-inch cubes ( I used frozen butternut and that worked just fine too, actually took less time to cook and was done with rice in rice cooker)
1 cup jasmine rice
1/2 teaspoon coarse salt

Directions
1. Bring water and ginger to a boil in a medium saucepan. Add squash, rice, and salt. Reduce heat; simmer, covered, until liquid is absorbed and squash is tender, about 20 minutes.