I recommend keeping a can of coconut milk and a jar of Thai curry paste in your kitchen at all time. If you have those two things it’s very easy to throw together a quick, satisfying dinner. This recipe includes Kabocha squash, but you could easy use potatoes, sweet potatoes or a different type of squash.
The hardest part of this recipe is cutting the darn squash. Those little buggers are tough. I find a small pairing knife to be the best tool for cutting it down to size.
Once you’ve wrestled the squash in to cubes, you can use a shaper knife to remove the peel. You can eat it with the peel on, but I like to remove most of it.
This makes a thick curry, you can add a little extra stock if you want it soupy. I serve mine over rice, but rice noodles would also be excellent.
- 2 tbsp coconut oil
- 1 medium red onion, diced in large pieces
- 1 large red pepper, cut in strips
- 1 inch of ginger root, finely chopped
- 2 tbsp yellow or red Thai curry paste
- 4 cups kabocha squash, cubed and peeled
- 1 can coconut milk
- 1 tbsp brown sugar
- 1 cup vegetable stock
- 2 tbsp soy sauce, tamari, Bragg or coconut aminos
- 6 leaves of basil
- Heat the coconut oil in a large sauce pan or dutch oven over medium/high heat.
- Add the onions and red pepper and sauté until softened, about 3-5 minutes.
- Add the ginger and curry paste and stir until the vegetables are coated, sauté for 2 minutes.
- Add the rest of the ingredients and stir until evenly mixed.
- Bring to a low boil and then reduce the heat to a simmer.
- Simmer until the squash is tender, approximately 20 minutes.
- Serve over rice or noodles and top with fresh basil or cilantro.