Thai butternut squash curry

2 medium butternut squash, peeled and roasted for about 1 hour at 450 degrees Fahrenheit or until tender
1 1/2 tbsp red Thai curry paste
1 15-oz. can coconut milk
1 quart vegetable or chicken broth
2 cups fresh Thai basil or regular basil
5 kaffir lime leaves or the juice of one small lime
1/4 cup pureed dates

Directions:
In a blender, place the roasted squash and chicken or vegetable broth. Puree until smooth.
Place mixture in a large pot over a low flame.
Add the coconut milk, curry paste, dates, and lime juice or kaffir leaves.
Stir until combined and hot.
Add basil and let simmer while stirring for about 15 minutes until it reduces a bit (gets thicker).
Serve over a mound of cooked brown rice or quinoa with chopped chicken, beef, or shrimp if you like.

Lamb Curry experiment

Ingredients

• 1 lb ground lamb
• 1 large handful fresh mint
• ¾ cup Coconut Milk
• 1 white onion
• 5 cloves garlic, minced 
• 2 inch ginger, minced
• 1 serrano pepper, minced
• 1 can Organic Diced Tomatoes
• ½ tsp salt
• ½ tsp Paprika
• ½ tsp Fennel Powder
• ½ tsp Coriander Powder
• ¼ tsp pepper

Instructions

1. Melt oil in a saucepan on medium heat, and add onions and a pinch of salt.
2. Once the onions begin to brown, add ginger, garlic, and serrano pepper and stir-fry for a minute.
3. Add spices and let them bloom for a minute, then add tomatoes and cover the pan for 5 mins.
4. While that's cooking - combine the coconut milk and mint in a blender - and blend. Set the sauce aside for now.
5. Add the ground lamb to the pan and once it’s mostly browned, add the mint sauce you just made.
6. Cook for another 5 or so minutes, garnish with more mint and serve.

HotPot Smoothie lemon mango curry recipe

1 large fresh mango, cubed to yield 8 ounces flesh
¼ fresh lemon juice
1 cup water
1 14-ounce can coconut milk
1 tablespoon sea salt
1 tablespoon granulated garlic
¾ teaspoon granulated onion
¼ teaspoon white pepper
¼ teaspoon cumin
1/8 teaspoon allspice
1/8 teaspoon turmeric
1. In a blender, blend all ingredients on high until smooth. Refrigerate until ready to serve. Best made the day before, allowing flavors to meld.
2. To serve HotPot-style, fill a bowl part way with cooked Asian noodles, rice or sweet potatoes. Stir-fry chicken, beef, pork, shrimp or a meatless protein with vegetables, stir in 6 to 8 tablespoons sauce and serve hot.