Thai Red Curry with Kabocha Squash

Name: Thai Red Curry with Kabocha Squash
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 369 grams unsweetened regular coconut milk; 59 milliliters coarsely chopped fresh cilantro; 1 Tbsp peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece); 4 mediums garlic cloves, finely chopped; 2 mediums green bell peppers, seeds and ribs removed and cut into 1/4-inch strips; 1 kilograms medium kabocha squash (about , peeled, seeded, and cut into 1-inch cubes; 2 teaspoons kosher salt, plus more for seasoning; 2 teaspoons freshly squeezed lime juice; 1 Tbsp soy sauce; 3 Tbsps Thai red curry paste; 1 Tbsp vegetable oil; 118 milliliters water; 1 medium yellow onion, medium dice

Thai Red Curry with Kabocha Squash might be just the Indian recipe you are searching for. This recipe serves 6. Watching your figure? This gluten free and vegan recipe has 236 calories, 4g of protein, and 16g of fat per serving. Head to the store and pick up lime juice, soy sauce, vegetable oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Heat the oil in a large frying pan over medium heat until shimmering.

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Cooking Oil

Equipment you will use

Frying Pan

Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until the onion has softened, about 6 minutes.

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Onion

Salt

Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute.

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Peppers

Garlic

Ginger

Add the curry paste, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute.

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Curry Paste

Pepper

Onion

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.

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Coconut Milk

Soy Sauce

Squash

Water

Salt

Remove the pan from the heat and stir in the lime juice. Taste and season with salt as needed.

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Lime Juice

Salt

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Frying Pan

Sprinkle with the cilantro and serve immediately over steamed rice.

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Cooked Rice

Cilantro

Equipment

Frying Pan

Ingredients

Servings:

369grams

unsweetened regular coconut milk 59milliliters

coarsely chopped fresh cilantro 1Tbsp

peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)4mediums

garlic cloves, finely chopped 2mediums

green bell peppers, seeds and ribs removed and cut into 1/4-inch strips 1kilograms

medium kabocha squash (about , peeled, seeded, and cut into 1-inch cubes 2teaspoons

kosher salt, plus more for seasoning 2teaspoons

freshly squeezed lime juice 1Tbsp

soy sauce 3Tbsps

Thai red curry paste 1Tbsp

vegetable oil 118milliliters

water 1medium

yellow onion, medium dice

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Pratsch Organic Gruner Veltliner with a 4.4 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.