Description
Warm up with my Creamy Kabocha Squash Red Curry! A simple, flavorful weeknight meal with a touch of spice and creamy coconut. You’ll love this easy recipe.
Ingredients
Scale
- Hearty Foundations:
- 1 medium kabocha squash (about 2–3 lbs), peeled, seeded, and cut into 1-inch cubes
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 cup vegetable broth
- Aromatic Essentials:
- 2 tbsp neutral oil (like canola or vegetable)
- 1 yellow onion, chopped
- 1 tbsp fresh ginger, minced
- 4 cloves garlic, minced
- 3–4 tbsp red curry paste (adjust to taste and spice preference)
- Flavor Finishers:
- 1 red or orange bell pepper, deseeded and sliced
- 2 tbsp fresh lime juice
- 1 tbsp fish sauce (or tamari/soy sauce for vegetarian option)
- Make It Yours (Optional):
- 2 cups fresh spinach or kale
- Fresh cilantro, chopped, for garnish
- Red chili flakes, for garnish (if you like extra heat)
Instructions
- Prep the Kabocha:: Okay, let’s tackle that kabocha! First, give it a good scrub. Then, with a sturdy, sharp knife (please, be careful!), carefully cut it in half. Scoop out the seeds and stringy bits – I usually just use a spoon for this, it’s messy but effective. Now, peel the skin (a good vegetable peeler helps, but sometimes I just carefully slice it off). Cut the squash into roughly 1-inch cubes. Don’t worry if they’re not perfectly uniform; they’ll still cook up beautifully. I swear, this is the hardest part of the whole recipe, but you’ve got this!
- Sauté the Aromatics:: Heat a large pot or Dutch oven over medium heat with a splash of oil. Once it’s shimmering, toss in your chopped onion, minced ginger, and garlic. Let them soften for about 3-5 minutes, stirring occasionally. Oh, that smell! This is where the magic starts, honestly. You want them fragrant and slightly translucent, not browned. I once got distracted and burnt the garlic a little – trust me, you don’t want that bitter taste in your beautiful curry!
- Toast the Curry Paste:: Now for the star flavor! Push the aromatics to one side of the pot and add your red curry paste to the empty spot. Let it sizzle for a minute or two, stirring it into the oil. This step is CRUCIAL for unlocking its full flavor potential. You’ll smell it getting more intense, almost nutty. Don’t rush this part; it makes all the difference in the depth of your Creamy Kabocha Squash Red Curry. I didn’t expect that the first time, but it truly elevates the dish.
- Simmer the Squash:: Pour in the vegetable broth and one can of full-fat coconut milk. Stir everything together, making sure to scrape up any bits from the bottom of the pot. Add the kabocha squash cubes. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes, or until the kabocha is fork-tender. This is where the kabocha really soaks up all those delicious flavors, turning into that wonderful soft texture we love.
- Add Remaining Veggies & Simmer:: Once the kabocha is tender, stir in the second can of coconut milk and your chopped bell pepper. If you’re adding spinach or kale, toss it in now too. Let it all simmer uncovered for another 5-7 minutes, just long enough for the bell pepper to soften slightly and the greens to wilt. You don’t want to overcook the bell pepper; it should still have a little bite. I usually taste it at this point and adjust seasonings, you know, just a little sneak peek.
- Finish & Serve:: Remove the pot from the heat. Stir in the fresh lime juice and fish sauce (or soy sauce) to taste. This is where you balance all those amazing flavors – sweet, spicy, savory, and tangy! Give it a good stir. Ladle your beautiful Creamy Kabocha Squash Red Curry over steamed rice, noodles, or with some warm naan bread. Garnish with fresh cilantro and a sprinkle of chili flakes if you like a little extra heat. Honestly, it looks and smells incredible, a truly comforting bowl!