Anticiplate

Okay! I have to admit, that I think I am becoming obsessed with Donna Hay. I received two more of her cookbooks for Christmas this year (that makes 4), and I am in culinary heaven. I love her cookbooks, because the food is not only delicious, but it has a gorgeous mouth-watering pictures for EVERY recipe. That is rare! 

Also, I have the desire, unlike most cookbooks, to try each recipe. 

Donna Hay is considering a food mogul in her native Australia. Because of her location, she is heavily influenced by Thai cuisine (which I love because I am sick of eating that same things at Thai restaurants).  I may not have ordered this dish on a Thai menu, but it looked beautiful in my “Modern Classics 1” cookbook. 

Serves 4

Prep time: 5 minutes

Cook time: 50 minutes

2 tsp. peanut oil

1/4 c. red curry paste (recommended Thai Kitchen brand)

1 1/4 lb. round tip steak, cut into cubes (or your favorite tender cut)

1 c. coconut milk, stirred well

3/4 c. beef stock

1 lb. butternut squash, cubed (I get the pre-cut squash from Whole Foods)

1 onion, sliced

2 lime leaves, thinly sliced (almost a shred)

1 tbsp. fish sauce

2 tbsp. thai basil leaves, either chiffonade or whole 

Jasmine rice, for serving

Heat a large skillet over medium high heat. Add the oil and curry paste. Saute for 1 minute or until fragrant. Add the beef and brown on all sides, about 3 minutes. Add the coconut milk, and stock. Simmer, covered, over low heat for 30 minutes. 

Make rice. 

Add the squash, onion and lime leaves. Cook, still on low, for 15 minutes covered until meat and squash are tender.  Cook an additional 5 minutes uncovered, stirring occasionally until sauce has thickened. You can let this sit for 5 minutes, and it will get even thicker. 

Stir in basil leaves and fish sauce. Serve in bowls with white jasmine rice.