Thai Red Curry with Winter Squash

Using prepared red curry paste makes this recipe super quick as well as using squash that doesn’t need to be peeled. Kabocha’s mottled green skin looks tough, but it’s actually edible when cooked. Delicata and Acorn squash can be left unpeeled as well. Red Kabocha is the most visually appealing in this dish with Delicata being a close second.

Author: Mary Leir
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 6 servings 1x

Ingredients

Scale

1 tablespoon vegetable oil
1 medium yellow onion, medium dice
1 1/2 teaspoons kosher salt, plus more for seasoning
2 medium red bell peppers, seeds and ribs removed and cut into 1/4-inch strips
4 medium garlic cloves, minced
1 tablespoon fresh ginger, peeled and finely chopped (from about a 1-1/2-inch piece)
3 tablespoons Thai red curry paste
1 teaspoon sambal oelek (hot chili paste, optional)
2 tablespoons nutritional yeast
1 14-ounce can unsweetened whole fat coconut milk
1 15-ounce can tomato sauce
2 tablespoons tomato paste
2 tablespoons marmite or vegemite
2 medium delicata, young acorn, green kabocha or red kabocha squash (about 2 1/2 pounds), seeded, and cut into 1-inch cubes
3 tablespoon soy sauce
3 tablespoon freshly squeezed lime juice
1/2 cup roasted, unsalted peanuts
1/4 cup coarsely chopped fresh cilantro
1/4 cup scallions, sliced on a diagonal, white and green parts
minced jalapeños or red pepper flakes
Steamed white rice or steamed brown rice, for serving

Instructions

Heat the oil in a large frying pan over medium heat until shimmering. Add the onion. Season with a pinch of salt and cook, stirring occasionally, until the onion has softened, about 6 minutes.
Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute.
Add the curry paste, sambal oelek (if using) and nutritional yeast stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute.
Stir in the coconut milk, tomato sauce, and tomato paste and marmite or vegemite. Stir to combine, and bring to a simmer.
Stir in the squash, return to a simmer, reduce the heat to medium low, and continue to simmer, stirring occasionally, until the squash is fork-tender but still firm, about 20 to 25 minutes.
Remove the pan from the heat and stir in the soy sauce and lime juice. Taste and season with more soy sauce as needed.
Sprinkle with cilantro, peanuts, scallions, and jalapeños or red pepper flakes. Serve immediately over steamed rice.

Notes

Pack up any leftovers – this dish is (maybe) better the next day and makes for a hearty lunch.

Inspiration:
https://www.thekitchn.com/when-and-when-not-to-peel-winter-squash-226936
https://www.epicurious.com/ingredients/a-visual-guide-to-winter-squash-varieties-article
https://www.seriouseats.com/2017/11/winter-squash-shopping-guide.html
https://www.chowhound.com/recipes/thai-red-curry-with-kabocha-squash-30268
https://www.bonappetit.com/recipe/massaman-chicken
https://www.bonappetit.com/recipe/lemongrass-and-coconut-curry-with-summer-vegetables

Thai Red Curry with Winter Squash