4 cups of butternut squash

1 onion (finely chopped)

fresh  ginger  Root (about the size of 2 large fingers- grated)

1 serrano pepper (finely chopped-seeds removed and stemmed)

1 red bell pepper (cut in long thin strips)

3 Tbsp. ghee or butter

1 medium zucchini squash ( sliced about ¼ inch thick)

2 cans full fat coconut milk (Native Forest is my favorite)

2 Tbsp. coconut sugar or Monk Fruit Sweetener

1 Tbsp. ground turmeric

2 Tbsp. Coconut Aminos (can substitute  Bragg’s Aminos or Tamari sauce)

Juice of 1 lime

1 cup of fresh basil leaves (loosely packed)

1 cup brown rice (cooked)

1 cup bone broth or veggie broth


4 Tbsp. Thai True- Panang Curry Paste (my favorite and all natural brand)

Salt and pepper to taste

*May add 1 container of Organic Firm Tofu (chopped in 1 inch blocks) and/or ½

cup of lightly roasted cashews for extra flare and texture

*May also add 1 cup of cooked chopped chicken breast instead of the tofu or cashews



On medium heat in a large pot, sauté onion, serrano pepper, and ginger root in the ghee for 2-3 minutes or until lightly browned.  Add bone broth, butternut squash, red pepper, zucchini, Thai Curry Paste, turmeric, coconut milk, and sugar. When everything is tender, (about 15-20 minutes)  add the salt and pepper to taste, Coconut Aminos, fresh basil leaves, and lime juice to pot.  Turn off heat and leave the lid on the pot for 5-10 minutes until flavors blend and the basil is wilted.

*May add the tofu and/or cashews at the very end (if desired)

Serve over the brown rice and enjoy every bite!






Color: Build Your Healing Rainbow- ORANGE
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