Thai Green Curry With Kabocha Squash And Shiitake Mushrooms

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Dana Treat
Nutrition per serving    (USDA % daily values)


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Ingredients for 3 servings

4 fresh green jalapeño chiles

1 tbsp. whole coriander seed

1 tsp. whole cumin seed

5 while or black peppercorns

3 stalks lemongrass

¼ cup fresh cilantro leaves and stems

2 shallots, coarsely chopped

4 cloves garlic, roughly chopped

1 tbsp. roughly chopped ginger or galangal

Zest of 1 lime

1 tsp. salt

Coconut, peanut, or canola oil

3 medium shallots, thinly sliced

1-inch piece of ginger, peeled and minced

2 garlic cloves, minced

1 red bell pepper, seeded, and cut into 1-inch pieces

6 ounces shiitake mushrooms, stems removed and thickly sliced

1 14-ounce can full fat coconut milk

1 small kabocha squash, seeded, cut into 1-inch chunks

6 ounces extra firm tofu, cut into 1-inch pieces

Handful of cilantro leaves, chopped

Kosher or sea salt

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