Thai Red Curry with Kabocha Squash




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
  
  

Directions:

1. 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.
   
   
2. 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.
   
   
3. 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.
   
   
4. Remove pan from the heat and add lime juice. Taste for salt and adjust as needed.
   
   
5. Serve over rice and sprinkle with cilantro.
   
   

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