Add an easy Thai squash curry recipe to your cooking repertoire from My Food and Family. You can cook up our tasty Pressure Cooker Thai Squash Curry ahead of time and serve it over white or brown rice.
Meanwhile, heat dressing in electric pressure cooker using SAUTÉ setting. Add peppers, onions, garlic and ginger; cook and stir 4 min. Add all remaining ingredients except cream cheese; mix well. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 6 min. using HIGH PRESSURE COOK setting.
Use Natural Pressure Release for 10 min., then do a Quick Pressure Release to vent any remaining pressure. Slowly remove lid. Add cream cheese; stir until melted. Serve over rice.
For a change of pace, stir chopped fresh cilantro and a squeeze of fresh lime juice into the prepared curry before spooning over rice.
How to Use the Slow Cooker Setting
Combine all ingredients except rice in the electric pressure cooker. Close and lock lid. Turn Pressure Release Valve to Venting position. Cook 6 to 8 hours on LOW (or 3 to 5 hours on HIGH) using SLOW COOKER setting.
You should get about 3 cups squash chunks from the medium squash.
Fill your home with irresistible aromas from this delicious, yet low-calorie and low-fat, meatless meal any night of the week. As a bonus, it's rich in vitamin A, thanks to the butternut squash.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.