Kabocha Squash Red Curry: A Creamy Weeknight Comfort (Print Version)

Hearty Kabocha Squash Red Curry recipe. Creamy, spicy, and satisfying, this dish brings warmth and authentic Thai flavors to your table.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Thai
Dietary: Vegetarian, Gluten-Free (check curry paste)

# Ingredients:

→ Kabocha Curry Base

01 - 1 small Kabocha Squash (about 2 lbs), peeled, deseeded, and cubed
02 - 1 can (13.5 oz) full-fat Coconut Milk
03 - 3-4 tbsp Red Curry Paste (adjust to taste)
04 - 1 cup Vegetable Broth
05 - 1 tbsp Brown Sugar
06 - 1-2 tbsp Fish Sauce (or soy sauce for vegan)

→ Aromatics & Veggies

07 - 1 tbsp Coconut Oil or Vegetable Oil
08 - 1 large Shallot, minced
09 - 3 cloves Garlic, minced
10 - 1 inch fresh Ginger, grated
11 - 1 Red or Orange Bell Pepper, thinly sliced
12 - 2 cups fresh Spinach

→ Finishing Touches

13 - 1 Lime, juiced
14 - Fresh Basil leaves, for garnish
15 - Fresh Cilantro, chopped, for garnish

→ Optional Boosts

16 - 1/4 cup Tofu or Chickpeas, pan-fried
17 - 1 tbsp Peanut Butter, for extra creaminess
18 - Pinch of Chili Flakes, for more heat

# Instructions:

01 - First things first, let’s get that kabocha squash ready. Carefully halve it, scoop out those stringy bits and seeds – a sturdy spoon works wonders here. Then, peel it. This can be a bit tricky, so take your time! Once peeled, chop it into roughly 1-inch cubes. Don't worry if they're not all perfectly uniform; that's the beauty of home cooking, right? I always feel a sense of accomplishment once this step is done, like I've conquered a tiny green mountain.
02 - Heat a bit of oil in a large pot or Dutch oven over medium heat. Toss in your minced shallot, garlic, and ginger. Sauté for about 2-3 minutes until they're fragrant and softened. Oh, the smell! This is where the magic really starts to happen in our Kabocha Squash Red Curry. Be careful not to burn the garlic; I've done that before, and it gives everything a bitter taste. Keep an eye on it, stirring often.
03 - Now for the star flavor! Add the red curry paste to the pot. Stir it vigorously with the aromatics for about 1-2 minutes. You'll see it start to darken and become incredibly fragrant – this is called 'blooming' the paste, and it truly deepens the flavor profile of your Kabocha Squash Red Curry. Don't rush this step, it’s crucial! It smells so spicy and rich, like a little bit of Thailand right in my kitchen.
04 - Pour in one can of full-fat coconut milk, the vegetable broth, and add the kabocha squash cubes. Bring it to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the squash is tender. I usually check it with a fork; if it pierces easily, it's ready! This is where all the flavors meld together beautifully, and the kitchen gets wonderfully warm.
05 - Once the kabocha is tender, stir in the bell pepper. Let it cook for another 5 minutes, uncovered, until the pepper is slightly softened but still has a little bite. Now, stir in the brown sugar and fish sauce (or soy sauce). Taste it! This is your moment to adjust. Does it need more salt? More sweetness? A little more spice? I always add a tiny bit more sugar than the recipe calls for, just because I like that balance.
06 - Remove the pot from the heat and stir in the fresh spinach until it wilts. Squeeze in the fresh lime juice. Give it one last taste test – is it perfect? Ladle your beautiful Kabocha Squash Red Curry into bowls, garnish generously with fresh basil and cilantro. It should look vibrant, smell incredible, and taste even better than it smells. Serve it up with some fluffy jasmine rice, and honestly, you've got a winner!

# Notes:

01 - Don't rush sautéing the curry paste; it really deepens the flavor.
02 - Leftovers taste even better the next day, store in an airtight container for up to 3 days.
03 - No kabocha? Butternut squash works, just adjust cooking time a bit.
04 - Serve with fluffy jasmine rice and a sprinkle of toasted cashews for crunch.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - Sharp knife
03 - Cutting board
04 - Measuring spoons and cups

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 30g
Total Carbohydrate: 40g
Protein: 8g

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