Thai Red Curry with Kabocha Squash Recipe

Name: Thai Red Curry with Kabocha Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Kabocha Squash; Olive Oil, For Drizzling Onto Your Pans; 1 Tablespoon Canola Oil; 3 Tablespoons Red Thai Curry Paste (not Sauce...paste); 1 can (15-oz) Coconut Milk; 1/4 cups Water; 2 whole Kaffir Lime Leaves, Torn (look For These At Your Local Asian Market); 6 whole Thai Basil Leaves, Chopped (look For These Also At An Asian Market); 1 Tablespoon Fish Sauce; 2 teaspoons Brown Sugar; 2 whole Red Thai Chilies, Pierced With A Knife; 1 whole Red Bell Pepper, Diced; 1 bunch Green Beans, Ends Trimmed, Then Cut Into Half; 8 ounces, weight Firm Tofu OR Cooked Chicken Breast, Cut Into Bite-sized Chunks; Cooked Jasmine Rice - For Serving

Servings: persons

1 whole Kabocha Squash
Olive Oil, For Drizzling Onto Your Pans
1 Tablespoon Canola Oil
3 Tablespoons Red Thai Curry Paste (not Sauce...paste)
1 can (15-oz) Coconut Milk
1/4 cups Water
2 whole Kaffir Lime Leaves, Torn (look For These At Your Local Asian Market)
6 whole Thai Basil Leaves, Chopped (look For These Also At An Asian Market)
1 Tablespoon Fish Sauce
2 teaspoons Brown Sugar
2 whole Red Thai Chilies, Pierced With A Knife
1 whole Red Bell Pepper, Diced
1 bunch Green Beans, Ends Trimmed, Then Cut Into Half
8 ounces, weight Firm Tofu OR Cooked Chicken Breast, Cut Into Bite-sized Chunks
Cooked Jasmine Rice - For Serving

1
Preheat oven to 400 degrees F. Drizzle olive oil on a foil lined sheet tray.
2
Slice kabocha squash, remove seeds, and place the squash cut-side down on the sheet tray.
3
Roast squash halves for about 30 minutes until tender.
4
Remove from the oven and let cool completely.
5
In a large pot or deep pan, heat the canola oil over medium high heat.
6
Add the curry paste and mash it into the hot oil so all the paste gets incorporated.
7
Then, slowly drizzle in the coconut milk, whisking continuously until all milk has been added and no curry clumps remain.
8
Add water, torn kaffir lime leaves, thai basil, fish sauce, brown sugar and thai red chilies and bring to a simmer.
9
Add red bell peppers and green bean halves and continue simmering sauce for about 15 minutes until vegetables are just cooked but not mushy.
10
Peel or slice the roasted kabocha squash, cutting the flesh away from peel.
11
Chop the flesh into large chunks and add it along with the tofu to the curry sauce and heat through.
12
Serve curry over jasmine rice (dont eat the chilies!
13
).

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 whole Kabocha Squash, Olive Oil, For Drizzling Onto Your Pans, 1 Tablespoon Canola Oil, 3 Tablespoons Red Thai Curry Paste (not Sauce...paste), and more.

Yes, Thai Red Curry with Kabocha Squash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Red Curry with Kabocha Squash

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