Thai Red Curry with Kabocha Squash
- 1 whole Kabocha Squash
- Olive Oil, For Drizzling Onto Your Pans
- 1 Tablespoon Canola Oil
- 3 Tablespoons Red Thai Curry Paste (not Sauce...paste)
- 1 can (15-oz) Coconut Milk
- 1/4 cups Water
- 2 whole Kaffir Lime Leaves, Torn (look For These At Your Local Asian Market)
- 6 whole Thai Basil Leaves, Chopped (look For These Also At An Asian Market)
- 1 Tablespoon Fish Sauce
- 2 teaspoons Brown Sugar
- 2 whole Red Thai Chilies, Pierced With A Knife
- 1 whole Red Bell Pepper, Diced
- 1 bunch Green Beans, Ends Trimmed, Then Cut Into Half
- 8 ounces, weight Firm Tofu OR Cooked Chicken Breast, Cut Into Bite-sized Chunks
- Cooked Jasmine Rice - For Serving
- Preheat oven to 400 degrees F. Drizzle olive oil on a foil lined sheet tray.
- Slice kabocha squash, remove seeds, and place the squash cut-side down on the sheet tray.
- Roast squash halves for about 30 minutes until tender.
- Remove from the oven and let cool completely.
- In a large pot or deep pan, heat the canola oil over medium high heat.
- Add the curry paste and mash it into the hot oil so all the paste gets incorporated.
- Then, slowly drizzle in the coconut milk, whisking continuously until all milk has been added and no curry clumps remain.
- Add water, torn kaffir lime leaves, thai basil, fish sauce, brown sugar and thai red chilies and bring to a simmer.
- Add red bell peppers and green bean halves and continue simmering sauce for about 15 minutes until vegetables are just cooked but not mushy.
- Peel or slice the roasted kabocha squash, cutting the flesh away from peel.
- Chop the flesh into large chunks and add it along with the tofu to the curry sauce and heat through.
- Serve curry over jasmine rice (dont eat the chilies!
- ).
olive oil, canola oil, red thai curry, coconut milk, water, lime leaves, basil, fish sauce, brown sugar, red thai chilies, red bell pepper, green beans, chicken
Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/thai-red-curry-with-kabocha-squash/ (may not work)