1
Peel and cube Butternut Squash, if you have more than the recipe needs it freezes very well for later use.
2
Heat a large saucepan on medium-high, add 1 tablespoon Oil.
3
Add 2 to 4 ounces curry paste, 2 ounces for spicy, 4 ounces for extra spicy! I usually use the whole can.
4
Open coconut milk, the "water" and milk will naturally separate in the can. Don't shake to mix, pour as much of the clear liquid as you can into the saucepan. It's alright if some of the milk gets in, reserve remaining Coconut Milk to add later.
5
Saute stirring frequently 2 to 3 minutes.
6
Add uncooked Ground Turkey and torn Kaffir Lime Leaves.
7
Cook until Turkey is no longer pink, breaking apart while cooking.
8
Add the remaining Coconut Milk, fill empty can with water stirring around to get all the Coconut Milk off the sides of the can and add as well.
9
Add Pineapple Chunks with Juice and Butternut Squash.
10
Reduce heat to medium, let simmer 8 to 10 minutes or until Butternut Squash is fork tender.
11
Add Fish Sauce and Sugar, this can be adjusted to more or less according to your taste. The Sugar may not be needed at all depending on the sweetness of the Pineapple Chunks.
12
Just before serving add torn Thai Basil. Italian Basil can be used as a substitute or the Basil can be left out all together, tastes great with and without!
13
Serve over warm Jasmine Rice and enjoy!
