Thai Red Curry with Kabocha Squash

 
Yields4 Servings00DifficultyBeginner
INGREDIENTS
 1 tbsp vegetable oil
 1 medium yellow onion, medium dice
 1 ½ tsp 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 tbsp fresh ginger, peeled and finely chopped (from about a 1 1/2 inch piece)
 3 tbsp Thai red curry paste
 1 (13- to 14-ounce) can unsweetened regular coconut milk
 ½ cup water
 1 tbsp soy sauce
 1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
 2 tsp freshly squeezed lime juice
 ¼ cup coarsely chopped fresh cilantro
 Steamed white rice or brown rice for serving
DIRECTIONS
1

Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until the onion has softened, about 6 minutes. Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute.

2

Add the curry paste, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a simmer.

3

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. Remove the pan from the heat and stir in the lime juice. Taste and season with salt as needed.

4

Sprinkle with the cilantro and serve immediately over steamed rice.

5

Published by Lisa Lavery at www.chowhound.com

Ingredients

 1 tbsp vegetable oil
 1 medium yellow onion, medium dice
 1 ½ tsp 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 tbsp fresh ginger, peeled and finely chopped (from about a 1 1/2 inch piece)
 3 tbsp Thai red curry paste
 1 (13- to 14-ounce) can unsweetened regular coconut milk
 ½ cup water
 1 tbsp soy sauce
 1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
 2 tsp freshly squeezed lime juice
 ¼ cup coarsely chopped fresh cilantro
 Steamed white rice or brown rice for serving

Directions

1

Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until the onion has softened, about 6 minutes. Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute.

2

Add the curry paste, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a simmer.

3

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. Remove the pan from the heat and stir in the lime juice. Taste and season with salt as needed.

4

Sprinkle with the cilantro and serve immediately over steamed rice.

5

Published by Lisa Lavery at www.chowhound.com

Thai Red Curry with Kabocha Squash

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