· 1 tablespoon olive oil· 1 tablespoon finely grated peeled fresh ginger (from about a 1-inch piece)· 2 cloves garlic, minced· 2 tablespoons Thai red curry paste· 4 cups cubed butternut squash (about 1 1/4 pounds)· 1 small head broccoli, cut into florets (about 2 cups florets)· 1 medium red bell pepper, sliced into thin 2-inch-long strips· 1 (13- to 14-ounce) can full-fat coconut milk· 3/4 cup water· Kosher salt· Cooked white or brown rice, for serving· Chopped fresh cilantro, for serving
Step 1Heat the oil in a large, deep skillet over medium heat until shimmering. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute.Step 2Stir in the curry paste and sauté for 2 minutes. Add the squash, broccoli, and bell pepper and toss to evenly coat in the curry paste. Add the coconut milk and water and stir to combine.Step 3Bring the mixture to a simmer, cover, and cook until the vegetables are tender and cooked through, 10 to 15 minutes. Taste and season with salt as needed. Serve over cooked rice with chopped cilantro sprinkled over the top.