Description
Kabocha Squash Thai Curry is a fragrant, creamy dish that brings the vibrant flavors of Thailand right to your kitchen. This delightful curry features tender kabocha squash simmered in rich coconut milk, infused with aromatic spices like ginger and lemongrass. Perfect for cozy dinners or impressing guests, this dish offers a unique balance of sweetness and spice that will leave everyone craving more. Easy to make and customizable with your favorite vegetables or proteins, this curry is not just a meal; it’s an unforgettable culinary experience.
Ingredients
Scale
- 1 medium kabocha squash (about 2 pounds), peeled and diced
- 1 can (13.5 oz) full-fat coconut milk
- 2 stalks fresh lemongrass, minced
- 3 tbsp red curry paste (adjust to taste)
- 2 cups low-sodium vegetable broth
- 1 tbsp fresh ginger, minced
- 2 cups fresh spinach or kale
- 1 cup cubed tofu or chicken (optional)
Instructions
- Prep the kabocha squash by peeling and cutting it into bite-sized pieces. Mince garlic and ginger, and slice lemongrass thinly.
- In a large pot over medium heat, add oil and sauté minced garlic and ginger until fragrant (about 1-2 minutes).
- Stir in kabocha squash cubes and red curry paste, coating well for 3-4 minutes.
- Gradually add coconut milk and vegetable broth; bring to a gentle simmer for 15-20 minutes until squash is tender.
- Add spinach or kale, stirring until wilted (about 2 minutes). Adjust seasoning if needed.
- Serve hot over rice or noodles, garnished with fresh cilantro or lime wedges.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg