Peel and cut butternut squash into ¾" chunks. Steam lightly and put aside. Cut meat into thin slices (or dice tofu). Lightly sauté or blanche meat or tofu. Add meat and vegetables into a saucepan with curry sauce and simmer gently until fully cooked. (About 5 minutes) Before serving add thinly sliced fresh Kaffir Lime leaves and Thai sweet basil on top. Serve in a bowl with a dish of rice beside. Thai curry is very rich so add a spoonful at a time on top of your rice and enjoy!

Peel & slice ginger into long thin pieces. Pour oil into pan and pre-heat. When oil is hot, add ginger and vegetables and toss. Add a bit of water and cook lightly. Add 4 oz of curry sauce and stir. If you want to thicken the sauce slightly add cornstarch mixed with water. Stir until it thickens.

Hint: Store 4 oz baggies of curry sauce in your freezer for a quick "no-brain" dinner.

Serves 2 to 3 people