I must admit that I have never cooked with Thai red curry paste, so I thought I'd give it a go ... and I'm glad I did! Delicious. I was a bit cautious and added just one tablespoon, but I think I could have safely added 1-1/2 or 2 tablespoons. You could also add some chicken, or experiment with additional veggies (spinach, red pepper, etc.). As you can see below, I had just baked some yummy pumpkin cake donuts, but that story is for another time!
1 T. coconut oil
1 onion, chopped
1-2 T. Thai red curry paste
1 clove garlic, smashed and chopped
1 medium butternut squash, peeled, seeded and cut into cubes
1 can coconut milk (I used Trader Joe coconut cream)
3/4 c. vegetable stock
2 c. green beans, trimmed and cut in thirds
8-ounce can pineapple, drained, cut in chunks
1/4 c. chopped coriander + some for garnish (or Italian parsley if cilantro's not your thing)
Heat oil in a large saucepan over medium heat and fry the onion for about 5 minutes until softened. Stir in the red curry paste and garlic to coat the onions and cook for a minute. Add the butternut squash and beans, stir well, then add the coconut milk and stock, stirring to combine. Bring to a bubbling simmer, then turn heat down to a low simmer and cook for 20 minutes until the squash is tender and the sauce has reduced a bit and thickened.
Stir in the pineapple and cilantro and cook for another 5 minutes until the pineapple is warmed through. Serve over rice and sprinkle with some more chopped cilantro. Serves 4.