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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. organic coconut oil
- 5 Tbsp. Thai red curry paste (see Thai Red Curry Paste recipe)
- 3 lb. butternut squash (peeled, seeded, cubed)
- 4 cups chicken stock
- 1 2/3 cups coconut milk
- 2 Tbsp. fish sauce (or more to taste)
- roasted cashews (optional)
- chili flakes (optional)
- kaffir lime leaves (optional)
- lime wedges (to serve)
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