From Williams-Sonoma’s Quick Slow Cooking, which is owned by my mom.
Beef and Squash Curry With Coconut Milk
Heat oil in pan. Saute onion and garlic for about 3 minutes. Whisk in the curry paste, flour and tomato paste and cook, stirring, until the flour is fully incorporated, about 1 minute.
Add the coconut milk, broth, lime juice, sugar, fish sauce, 1 teaspoon salt and a few grinds of pepper. Stir well and bring to a boil.
Transfer sauce, beef and squash to the slow cooker, arranging the squash on the bottom. Cover and cook on low for 6 hours.
Serve over rice, garnished with cilantro.