
Thai Red Curry with Kabocha Squash
Yield: 4 servings
Prep time: 20 minutes
Total time: 1 hour
Ingredients
Yield: 4 servings
Prep time: 20 minutes
Total time: 1 hour
Ingredients
- 1 tablespoon vegetable oil
- 1 yellow onion, diced
- 1 ½ teaspoons coarse salt
- 1 green bell pepper, chopped
- 4 cloves garlic, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 3 tablespoons store-bought Thai Red Curry paste
- 1 can unsweetened coconut milk
- 1 tablespoon soy sauce
- 1 kabocha squash
- 2 tablespoons fresh lime juice
- chopped fresh cilantro
- steamed rice, white or brown
- Heat the oil in a large frying pan until shimmering hot. Add onion and 1 teaspoon salt, and cook until onion has softened, about 5 minutes. Add peppers, garlic and ginger, and stir. Cook until fragrant, about 1 minute.
- Add curry paste and stir to coat the vegetable mixture and cook until fragrant, another minute. Add coconut milk, ½ cup water, soy sauce and remaining ½ teaspoon salt. Stir well to combine and bring to a simmer.
- Add squash (prepare squash by peeling, seeding, and cutting into 1 to 1 ½ inch cubes) and reduce heat to low. Stir occasionally and cook until squash is tender, about 20-25 minutes.
- Remove pan from the heat and add lime juice. Taste for salt and adjust as needed.
- Serve over rice and sprinkle with cilantro.