A delightful Thai-inspired curry featuring tofu and squash in a rich coconut sauce.
Pat the tofu dry and cut it into bite-sized cubes.
Pressing the tofu beforehand removes excess moisture, allowing it to absorb more flavor.
Peel and cube the butternut squash.
Cut the squash into even pieces for uniform cooking.
Heat a skillet over medium heat and sauté the onion, garlic, and curry paste until fragrant.
Stir constantly to prevent the garlic from burning.
Add the squash, coconut milk, soy sauce, brown sugar, fish sauce, and salt. Bring to a boil.
Stir well to ensure the curry paste is evenly distributed.
Reduce the heat and simmer until the squash is tender.
Cover the skillet partially to retain moisture while allowing the sauce to thicken.
Add the tofu and cook until heated through.
Gently stir to avoid breaking the tofu cubes.
Stir in the cilantro and lime juice. Sprinkle with peanuts before serving.
Add the lime juice off the heat to preserve its fresh flavor.
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