Pinterest Challenge - Day 17 - Kabocha Squash Curry

Day 17 Pinspiration: click  Here to See my pin

Photo but: chow.com

My Kabocha Curry:

 

What you'll need:

• 1 tablespoon vegetable oil
• 1 medium yellow onion, medium dice
• 1 1/2 teaspoons kosher salt, plus more for seasoning
• 2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips
• 4 medium garlic cloves, finely chopped
• 1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)
• 3 tablespoons Thai red curry paste
• 1 (13- to 14-ounce) can unsweetened regular coconut milk
• 1/2 cup water
• 1 tablespoon soy sauce
• 1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
• 2 teaspoons freshly squeezed lime juice
• 1/4 cup coarsely chopped fresh cilantro
• While rice for serving

Ok first Things first cut up the Kabocha squash because it has a really tough peel that takes a while to get off. Once you got the Kabocha squash peeled cut it in half and remove the seeds. Cut the squash into about 1 inch squares. 

Heat the oil on large skillet and add the onion and start cooking on a medium temp skillet. Add the onion and some salt and cook until the onion is softened, about 6 minutes.

While the onion is cooking:

Prep the green pepper by cutting it into 1 inch pieces as well. Mince up the ginger, mix the green pepper, ginger and garlic together.

 


Add the peppers, garlic, and ginger and cook until fragrant, about 1 minute. Add the curry paste and cook for another minute.

 

While the pepper/curry paste is cooking: 

      Mix together the water, soy sauce and coconut milk and salt.

Add the coconut/soy mixture to the skillet with the squash and reduce heat to medium low and cook for 20-25 minutes, stirring occasionally. Cook till the squash is easy to slice through with a fork.

Squeeze lime juice and add cilantro to the curry when its ready and the serve over rice.