{"id":212,"date":"2021-03-15T19:14:57","date_gmt":"2021-03-15T19:14:57","guid":{"rendered":"http:\/\/emeraldcoastorganicfoodcoop.org\/?post_type=cp_recipe&p=212"},"modified":"2026-04-20T12:38:21","modified_gmt":"2026-04-20T12:38:21","slug":"thai-red-curry-with-kabocha-squash","status":"publish","type":"cp_recipe","link":"https:\/\/emeraldcoastorganicfoodcoop.org\/index.php\/recipes\/thai-red-curry-with-kabocha-squash\/","title":{"rendered":"Thai Red Curry with Kabocha Squash"},"content":{"rendered":"

Thai Red Curry with Kabocha Squash<\/h2>\n

Ingredients<\/h3>\n
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1<\/span> tbsp<\/span> vegetable oil<\/span><\/div>\n
1<\/span> <\/span> medium yellow onion, medium dice<\/span><\/div>\n
1 ½<\/span> tsp<\/span> salt, plus more for seasoning<\/span><\/div>\n
2<\/span> <\/span> medium green bell peppers, seeds and ribs removed and cut into 1\/4-inch strips<\/span><\/div>\n
4<\/span> <\/span> medium garlic cloves, finely chopped<\/span><\/div>\n
1<\/span> tbsp<\/span> fresh ginger, peeled and finely chopped (from about a 1 1\/2 inch piece)<\/span><\/div>\n
3<\/span> tbsp<\/span> Thai red curry paste<\/span><\/div>\n
1<\/span> <\/span> (13- to 14-ounce) can unsweetened regular coconut milk<\/span><\/div>\n
½<\/span> cup<\/span> water<\/span><\/div>\n
1<\/span> tbsp<\/span> soy sauce<\/span><\/div>\n
1<\/span> <\/span> medium kabocha squash (about 2 1\/2 pounds), peeled, seeded, and cut into 1-inch cubes<\/span><\/div>\n
2<\/span> tsp<\/span> freshly squeezed lime juice<\/span><\/div>\n
¼<\/span> cup<\/span> coarsely chopped fresh cilantro<\/span><\/div>\n
Steamed white rice or brown rice for serving<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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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.<\/p>\n<\/div>\n<\/div>\n

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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.<\/p>\n<\/div>\n<\/div>\n

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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.<\/p>\n<\/div>\n<\/div>\n

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Sprinkle with the cilantro and serve immediately over steamed rice.<\/p>\n<\/div>\n<\/div>\n

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Published by Lisa Lavery at www.chowhound.com<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":213,"comment_status":"open","ping_status":"closed","template":"","_links":{"self":[{"href":"https:\/\/emeraldcoastorganicfoodcoop.org\/index.php\/wp-json\/wp\/v2\/cooked_recipe\/212"}],"collection":[{"href":"https:\/\/emeraldcoastorganicfoodcoop.org\/index.php\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/emeraldcoastorganicfoodcoop.org\/index.php\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/emeraldcoastorganicfoodcoop.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/emeraldcoastorganicfoodcoop.org\/index.php\/wp-json\/wp\/v2\/comments?post=212"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/emeraldcoastorganicfoodcoop.org\/index.php\/wp-json\/wp\/v2\/media\/213"}],"wp:attachment":[{"href":"https:\/\/emeraldcoastorganicfoodcoop.org\/index.php\/wp-json\/wp\/v2\/media?parent=212"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}