Butternut Squash & Shiitake Green Curry with Jasmine Rice

SPICY, but you can use less green curry paste if you prefer a milder dish.

Cook Time: 35 Min Vegetarian

About the Dish

1 small Butternut Squash
3 ounces Shiitake Mushrooms
2 sprigs Cilantro
1 sprig Basil
1 medium Shallot
1 small Lemon
2 teaspoons Green Curry Paste
1 1/2 cups Coconut Milk
3/4 cup Jasmine Rice
Per Serving
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Please read entire recipe before beginning.
Prepare mise en place: Cut away squash ends and peel, then cut in half; scoop out the seeds with a spoon, then cut flesh into 1/2-inch chunks. Remove mushroom stems then cut caps into bite sized pieces. Pick then chop cilantro and basil leaves. Peel, half and thinly slice shallot. Wash, zest and juice lime.
Place squash, about 1-1/4 to 2 cups of water and a pinch of salt in a medium saucepot over high heat. The water should barely cover the squash, if it is completely submerged remove a little water. Bring to a boil and cook on high until almost all of the water has evaporated and squash is tender, about 10-12 minutes. Remove squash from pot and set aside, wipe pot out with a paper towel and reserve. While the squash cooks, prepare rice.
To prepare rice first rinse rice for 1-2 minutes. Combine rice, a pinch of salt and water in a small sauce pot with a lid. Place pot over high heat and bring to a simmer. Cover, turn heat down to low and cook for 12-15 minutes until all liquid has been absorbed and rice is tender. Allow rice to sit covered for 4-5 minutes.
In the same pot you cooked the squash: add oil and place over high heat. When oil is shimmering add mushrooms and shallots, cook for 4-5 minutes, then add curry paste (PLEASE NOTE that 2 teaspoons of curry paste will make a spicy finished dish, use less if you don’t care for too much heat), coconut milk and a pinch of salt. Stir to incorporate ingredients, bring to a simmer and turn down heat to medium and cook for 4-5 minutes more Add squash, chopped herbs, lime zest and juice then remove from heat. Taste and adjust seasoning as desired
Divide the rice onto two plates and top each with the curry/vegetable mixture. Enjoy!