There are a few recipes I want to try before Spring sneaks up on me, and curry was one of them. I’ve never made it before, but I absolutely love it so I wanted to give it a try. I also had a kabocha squash on hand, so it was a good time to make this recipe. It came out great and was a good starting point for me. To make things even easier, I had some of my favorite organic brown rice from Trader Joe’s- only 3 minutes to make!
Ingredients: (adapted from Chow)
1 tablespoon vegetable oil
1 medium yellow onion, chopped
2 peppers (I did 1 red and 1 green), cut into 1 inch chunks
1 medium kabucha squash, seeded, peeled, and cut into 1 inch 1-1/2 pieces
3 garlic cloves, finely chopped
3 tablespoons Thai red curry paste
1 1/2 teaspoons kosher salt
1 tablespoon fresh ginger, finely chopped
1 can regular unsweetened coconut milk
1/2 cup water
1 tablespoon soy sauce
2 teaspoons freshly squeezed lime juice
Chopped cilantro for topping
Steamed rice for serving
Start off by chopping everything up and having it all ready to go. Heat the oil over medium heat and add your onions and 1 teaspoon salt. Cook until translucent, about 5 minutes. Add the garlic, peppers, and ginger and cook another minute or so.
Continue adding the red curry paste, covering the onions and peppers. Next throw in your coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt (which I forgot). Simmer for 25 minutes or until squash is fork tender. Remove from heat, add the lime juice, and serve over warm rice with chopped cilantro.