I love squash more than just about any other vegetable and my new favorite lately has been kabocha squash, so I was determined to try it out in a Thai red curry this week.
Typically, the most curries at restaurants use full-fat coconut milk, which can be really high in saturated fat, so I used light coconut milk for this recipe to minimize the damage. The result is a spicy curry which is still rich and creamy yet not overly heavy.
I found a vegan red curry paste at my local grocery store. Sometimes, they try to put some fish juice in there, which is pretty gross, so watch out for that and read the ingredients to make sure it's vegan, but it's generally pretty easy to find. I like the Thai Kitchen brand.
If you love squash, but hate taking the risk of nearly chopping off a finger every time you try to hack into one, there's a better way! Simply roast the squash for 20 minutes before you slice into it. Then when it comes time to dice it up, it will already be nice and soft, making the job just as easy as chopping any other vegetable. For this recipe you can use any winter squash such as acorn, pumpkin, or butternut.
Here's what you'll need:
Sautee the garlic and onions and ginger and cook for 7 minutes. Then add the cauliflower, carrots, and bell pepper. Cook for 5 minutes, and then add the red curry paste and stir to coat the vegetables.
After about one minute, pour in the coconut milk, tamari, and add in the diced kabocha squash. Reduce heat to medium low and simmer uncovered for 15 minutes.
Add in salt and lime juice and serve over rice! Full recipe is down below.