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| 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.
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