Ingredients

The following ingredients have 4 Servings
  • 1/2 onion (chopped)
  • 4 mushrooms (chopped)
  • 1-2 green chilies (finely diced – more if you like it hot)
  • 1-2 kaffir lime leaves (fresh, frozen, or dried – finely chopped)
  • 1 can coconut milk
  • 1 clove garlic (crushed)
  • 2 Tbsp green curry paste
  • 1/2 medium broccoli (chopped)
  • 1/2 medium zucchini (chopped)
  • 1 green bell pepper (chopped)
  • 1/2 tsp fish sauce
  • 1/2 Tbsp lime juice
  • 2 medium-large mini red turban squash
  • chicken/pork/fish/prawns/scallops/etc.
  • Salt
  • ghee
  • green onions (thinly sliced)
  • cashews

Instruction

  • Pre-heat oven to 350F.
  • Cut the smaller top piece of the turban squashes off, then remove all seeds and guts with a spoon.
  • Coat the insides with ghee (or coconut oil or any other paleo oil), replace the covers, wrap in tin foil.
  • Bake until desired tenderness (approx 45-60 minutes depending on size).
  • In a large pot, saute onions, mushrooms, and chilies until onions are soft and translucent.
  • Add lime leaves, curry paste, garlic, fish sauce, and lime juice and coconut milk. Stir paste in well.
  • If using chicken or pork, add now. Add vegetables.
  • Cook until meat is finished and vegetables are desired texture. If using fish, prawns, or scallops, add now and simmer until done – only a minute or two. Salt to taste.
  • Spoon curry into turban squash and serve.
  • Top with cashews and green onions.