Thai Beef with Kuri Squash Soup and Kale Chips

Let's start with the Kale chips. Tear, wash and dry kale. Toss with some oil, salt, and pepper, arrange on a baking sheet, and bake at 250 for 30 minutes.


Quarter and clean out a Kuri Squash, drizzle with olive oil, and sprinkle curry powder, salt, and cumin over top. Roast at 400 for about an hour, until soft.


Chop up red onion, shallot, garlic, and hot peppers. This will be for both the soup and the beef.


In a pot, sautee hot peppers, garlic, and shallots.


To this, add peeled squash, cilantro, and coconut milk.


Simmer, then puree.


In a bowl, combine lime juice, Nam Pla, and Soy sauce. To this, add the red onion, hot peppers, Sriracha, and cilantro.


Season and broil beef, rare.


Rest, slice against the grain, and toss in the marinade.


Serve with the kale chips as a garnish.