Thai Red Curry with Kabocha Squash Recipe Recipe

Name: Thai Red Curry with Kabocha Squash Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 medium yellow onion, medium dice; 1 1/2 teaspoons kosher salt, plus more for seasoning; 2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips; 4 medium garlic cloves, finely chopped; 1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece); 3 tablespoons Thai red curry paste; 1 (13- to 14-ounce) can unsweetened regular coconut milk; 1/2 cup water; 1 tablespoon soy sauce; 1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes; 2 teaspoons freshly squeezed lime juice; 1/4 cup coarsely chopped fresh cilantro; Steamed white rice or steamed brown rice, for serving

Servings: persons

1 tablespoon vegetable oil
1 medium yellow onion, medium dice
1 1/2 teaspoons kosher salt, plus more for seasoning
2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips
4 medium garlic cloves, finely chopped
1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)
3 tablespoons Thai red curry paste
1 (13- to 14-ounce) can unsweetened regular coconut milk
1/2 cup water
1 tablespoon soy sauce
1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
2 teaspoons freshly squeezed lime juice
1/4 cup coarsely chopped fresh cilantro
Steamed white rice or steamed brown rice, for serving

1
Heat the oil in a large frying pan over medium heat until shimmering.
2
Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until the onion has softened, about 6 minutes.
3
Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute.
4
Add the curry paste, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute.
5
Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a simmer.
6
Stir in the squash, return to a simmer, reduce the heat to medium low, and continue to simmer, stirring occasionally, until the squash is fork-tender but still firm, about 20 to 25 minutes.
7
Remove the pan from the heat and stir in the lime juice.
8
Taste and season with salt as needed.
9
Sprinkle with the cilantro and serve immediately over steamed rice.

197

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 14 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 medium yellow onion, medium dice, 1 1/2 teaspoons kosher salt, plus more for seasoning, 2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips, and more.

Yes, Thai Red Curry with Kabocha Squash Recipe falls under the General 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 Recipe

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