Red Thai Curry with Kabocha Squash

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

I like adding parmesan cheese

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.