Thai Red Curry with Kabocha Squash2014-09-23
- Servings : 4 to 6
- 1 tablespoon vegetable oil
- 1 medium yellow onion, medium dice
- 1 1/2 teaspoons kosher 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 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)
- 3 tablespoons Thai red curry paste
- 1 (13- to 14-ounce) can unsweetened regular coconut milk
- 1/2 cup water
- 1 tablespoon soy sauce
- 1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
- 2 teaspoons freshly squeezed lime juice
- 1/4 cup coarsely chopped fresh cilantro
- Steamed white rice or steamed brown rice for serving
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.
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.
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.
Sprinkle with the cilantro and serve immediately over steamed rice.