Thai Curried Opo Squash Recipe
This unusual squash is stir-fried with onions and bell peppers, then simmered with Thai curry and coconut milk. It is a perfect side to go with Thai Curried Snapper in Banana Leaves (or your favorite Asian-inspired protein) and Coconut Rice...
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Ingredients
- 1-2 tablespoons refined coconut oil*
- 2 small or 1 medium opo squash*
- 1 or 2 bell peppers - I like to use different colors*
- ½ onion - vertically sliced
- 1 teaspoon garlic - minced
- 2 teaspoons ginger - minced or grated fine
Sauce (if not using reserved marinade)
- 1 cup lite coconut milk*
- 1-2 tablespoons Thai green curry paste*
- 1 tablespoon fish sauce
- zest of 1 lime and juice of 1/2 lime
- 2 teaspoons brown sugar*
- 1 teaspoon garlic - minced
- 1 tablespoon fresh ginger - minced
- fresh cilantro and/or basil to garnish
- * See Notes
Instructions
- To a wok or large saute pan over high heat, add coconut or vegetable oil. When oil is hot, add opo squash. Stir-fry 1 to 2 minutes, then add peppers, onion, garlic, and ginger. Stir-fry another 1 to 2 minutes.
- Add coconut curry sauce (or remaining marinade), stir, and cover. Simmer just until vegetables are tender.
- Garnish with chopped cilantro and/or basil if desired.
Notes
Make sure to check the smoke point of your coconut oil if using! Refined coconut oil can handle high heat.
You may not be able to find opo squash. Substitute another summer squash variety, eggplant, sugar snap peas, etc. Be creative!
The mini sweet peppers shown in the photos are a perfect way to add lots of beautiful color to this dish! Use 6 to 8 of them.
Most of the time, I use lite coconut milk to cut fat and calories. The choice is yours.
Curry paste is hot! If you can't handle very spicy food, you may wish to start with a teaspoon or two, and add as desired. Curry paste recipes and prepared curry pastes vary greatly in heat level.
I like to use brown sugar/splenda blend to cut calories. Always cut the quantity in half as it is sweeter!
To make this a vegetarian dish, substitute tamari or a good quality soy sauce for the fish sauce.
Nutrition
Calories: 151kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com