Red Thai Curry with Kabocha Squash

Name: Red Thai Curry with Kabocha Squash Recipe
Yield: 5
Ingredients: 1 tablespoon olive 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

Number of Servings: 5

Ingredients

1 tablespoon olive oil1 medium yellow onion, medium dice1 1/2 teaspoons kosher salt, plus more for seasoning2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips4 medium garlic cloves, finely chopped1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)3 tablespoons Thai red curry paste1 (13- to 14-ounce) can unsweetened regular coconut milk1/2 cup water1 tablespoon soy sauce1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes2 teaspoons freshly squeezed lime juice1/4 cup coarsely chopped fresh cilantroSteamed white rice or steamed brown rice for serving

Directions

Cut the squash in half, scrape the seeds out and roast for 30 minutes upside down in a pan of water. To the heated olive oil add the onion, then peppers, garlic, ginger, curry paste. Cook till fragrant.
Add coconut milk, water, soy sauce and squash and simmer till squash is tender.
Add cilantro and lime juice to each bowl to taste

Serving Size: 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user HAYSEED1914.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving