Kabocha Squash Red Curry Recipes

CURRIED KABOCHA

Steps:

• Heat sesame oil in a large skillet over medium heat. Add kabocha and onion; cook and stir until tender and onion is translucent, about 10 minutes. Stir in coconut milk, fish sauce, ginger, and curry powder. Bring to a simmer; cook until flavors combine, about 5 minutes. Season with brown sugar and salt.

THAI RED CURRY WITH CHICKEN AND KABOCHA SQUASH

Steps:

• Fry the garlic and shallot in oil in a dutch over medium-high heat. Fry until fragrant.
• Add the curry paste, and break the big chunks into small ones.
• Add coconut milk, stir it all in and continue breaking up the curry paste chunks.
• Stir until you have a creamy orange sauce
• Bring everything to a boil, then turn the heat down to medium.
• Add the chicken and the kabocha squash, and mix well with the sauce.
• Stir everything together for 1 minute or so.
• Add coconut cream and water/stock.
• (If using water, add water to the opened coconut milk can, add water and swish together, then pour into the dutch oven. Stir it all in and cook for 10 minutes or until the kabocha squash is tender but not too soft.
• Add brown sugar, fish sauce, chili peppers, and kaffir lime leaves, and let it simmer for 5-7 more minutes. Taste the flavor of the curry; if too salty, add more sugar. If too sweet, add more fish sauce.
• Add the basil and mix in really well. Turn off the heat. Let the curry sit for about 5 minutes before serving.
• Serve over cooked Jasmine rice and garnish with more basil and kaffir lime leaves if desired.
• That's it! Enjoy your delicious Red Thai Curry with Chicken and kabocha squash!

KABOCHA SQUASH CURRY

Steps:

• Prepare the squash, vegetables, garlic and ginger so you're ready to go. To prepare the squash, cut it half from top to bottom, then cut each half into two chunks. Cut the chunks into wedges and then cut the skin off. Cut the wedges into half inch cubes (keep them on the smaller side for a quicker cooking time).
• Heat 1 tbsp oil, water or broth in a large skillet over medium heat. Add the onion, garlic and ginger and saute for 5-6 minutes until soft and fragrant.
• Add the carrot, bell pepper and red curry paste, stir well and cook for a few more minutes.
• Add the rest of the ingredients and bring to a low simmer. Cover and cook over low to medium heat for 10 minutes, stirring occasionally.
• Remove the lid and cook for another 5-10 minutes until the squash is tender and the curry is starting to thicken.
• Serve over rice topped with fresh cilantro and chopped peanuts or toasted cashews.

KABOCHA SQUASH RED CURRY

Steps:

• Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
• Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
• Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.