Best Kabocha Squash Red Curry Recipes

KABOCHA SQUASH CURRY

Kabocha Squash Curry image

This sweet and creamy curried kabocha squash makes a healthy, filling, simple plant-based meal.

Provided by Deryn Macey

Categories Curry

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

2 tsp coconut oil, water, broth or another cooking oil of choice (10 mL)
1 small white onion, diced (about 1 cup, 150 g)
3 cloves garlic, minced (15 g)
1 tbsp fresh ginger, minced (10 g)
3 tbsp red curry paste (45 g)
1 green bell pepper, seeds removed and roughly chopped
1 heaping cup peeled and chopped carrot (about 2 carrots, 170 g)
4-5 cups peeled and cubed kabocha squash (approx. 600 g)
1 14 oz can full-fat or light coconut milk
1 cup vegetable broth or water (250 mL)
1 tbsp coconut sugar, brown sugar or maple syrup (15 mL)
1 tbsp soy sauce or gluten-free tamari (15 mL)
1-2 tbsp lime juice, to taste (15 mL)
1 tbsp white miso paste, optional (15 g)

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.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 184 calories, Sugar 11 g, Sodium 400 mg, Fat 9 g, Carbohydrate 25 g, Fiber 4 g, Protein 3 g

THAI RED CURRY WITH CHICKEN AND KABOCHA SQUASH

Thai Red Curry with Chicken and Kabocha Squash image

This Thai red curry with chicken and Kabocha squash recipe is an easy and healthy fall dish using Kabocha squash. The extra creamy texture comes from the coconut milk and the squash cooked together in red curry paste, creating just the perfect combination like that of a curry and stew dish.

Provided by Suwanee

Categories curries

Time 50m

Number Of Ingredients 14

Ingredients

2 Tbsp vegetable oil
3 cloves garlic, chopped small
2-3 small shallots or sub 1/2 medium purple onions, sliced into small pieces
Up to ½ cup red curry paste, store-bought (Mae Ploy brand preferably). Add 2 Tbsp if using a homemade curry paste. Start with 1-2 tablespoon and you can add more at the end to suit your spice level.
1 can (13.5 oz) coconut milk (Chaokoh brand preferably)
2 lbs Kabocha, cut and scrapped and chopped into med chunks about 2 inches thick
1 lb chicken breast, cut into bite-sized pieces about 3x2 inch long
1 small carton (8.5 oz) coconut cream, about 1 cup. I used Chaokoh brand.
1 1/4 cup water or light stock
½ - 2Tbsp fish sauce (depending on the brand and taste, adjust accordingly). I used the squid brand.
1/4 cup + 1 tsp brown sugar
3-4 kaffir lime leaves sliced thin
3 Thai long red chilis, fresh or sub-Serrano peppers. Deseed and rinse.
1 cup Thai basil

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!

Nutrition Facts : ServingSize 1.5 cups, Calories 361 calories, Sugar 13.7 g, Sodium 702 mg, Fat 18 g, SaturatedFat 11.2 g, TransFat 0.3 g, Carbohydrate 35.3 g, Fiber 4.1 g, Protein 16.9 g, Cholesterol 42.5 mg

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