Butternut Squash Tamarind Curry

Busy week, busy day for me, but all great! I called my love on the way home to let him know that I was on my way home, and he surprised me by telling me that he had already started our fabulous dinner. I am so lucky! So tonight’s dish is comprised of Butternut Squash Tamarind Curry as a side dish and the world’s perfect Pork Chop from The Meat Shop. We love Paul, he knows cuts of meat better than anyone we know and cuts us the perfect chops to order any size we like, tonight we proudly feature 1 1/2 inch cut chops! Yumm. Never frozen, hormone-free, and local, the way it should be. Thank you Meat Shop AZ!

So here is Henry’s amazing new creation:

• 1 Butternut Squash cut into 1/2 inch cubes, peel first and scoop out all seeds
• 1/2 cup Tamarind Juice extracted from 15-20 tamarind pods
• 1 Onion, sliced very thin, we used a mandolin
• 3 Garlic Cloves, finely chopped
• 2 Anaheim Peppers, finely chopped
• 3 Serrano Peppers, finely chopped
• 1/2 Cup Aroy-D 100% Coconut Milk
• 2 tsp Turmeric
• 2 tsp Cayenne
• 1 inch ginger, finely chopped
• 1 inch fresh turmeric root, finely chopped
• 1 ounce Pork Belly (or, substitute 1 oz uncured bacon, from the Meat Shop AZ)
• 2 Tbsp Fat (Irish Butter, Ghee, Coconut Oil, etc)
• Sea Salt to taste

How can you recreate Henry’s side dish?

1. Heat Butter on Medium/Medium-High Heat in Large Pan
2. Add Onions and cook until glassy and starting to brown
3. Add garlic, peppers, spices, pork belly, ginger, and turmeric root cook for about 5 minutes
4. Add Butternut Squash and cook for another 10 minutes stirring frequently
5. Add Tamarind Juice with 1/2 Cup Coconut Milk, reduce heat to medium-low and simmer for 10-15 more minutes

And oh, my – delicious. Thank you my love for another amazing dinner!