Thai Red Curry with Kabocha Squash
- 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
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cilantro, fresh (1/4 cup)
- Ginger, fresh (1 tablespoon)
- Green bell peppers, medium (2)
- Kabocha squash (about 2 1/2 pounds), medium (1)
- Yellow onion, medium medium (1)
- Canned Goods
- Coconut milk, unsweetened regular (1 (13- to 14-ounce) can)
- Condiments
Soy sauce (1 tablespoon)
- Cooking & Baking
- Garlic cloves, medium (4)
- Kosher salt (1 1/2 teaspoons)
- Vegetable oil (1 tablespoon)
- Pasta & Grains
- Thai red curry paste (3 tablespoons)
- White rice or steamed brown rice (1)
- Drinks
- Lime juice, freshly squeezed (2 teaspoons)
- Water (1/2 cup)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published July 29, 2012 (6 months ago).
174 people saved this recipe.
