| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 35 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 carrot, cut into 1/2-inch dice
- 1/2 Spanish onion, cut into 1/2-inch dice
- 2 tablespoons finely minced fresh ginger
- 4 cups 1-inch-dice kabocha squash (from about 1 peeled squash)
- Kosher salt and freshly ground black pepper
- 4 cloves garlic, minced
- 2 tablespoons Thai red curry paste
- Two 13.5-ounce cans coconut milk
- 1 cup chicken stock
- 2 tablespoons fish sauce
- 1 cup fresh spinach
- Cooked long-grain rice (preferably jasmine), for serving
- 1/2 cup peanuts, toasted
- 1/2 cup fresh cilantro leaves
- 1/4 cup pomegranate seeds
- Lime wedges, for serving
Instructions
- Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
- Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
- Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 320 |
| Total Fat | 29 g |
| Saturated Fat | 21 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 9 mg |
| Sodium | 547 mg |
| Serving Size | 1 of 8 servings |
| Calories | 320 |
| Total Fat | 29 g |
| Saturated Fat | 21 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 9 mg |
| Sodium | 547 mg |
Reviews
Loads of flavor. I didn’t have all the toppings this time but delicious anyway.
Yes it’s fantastic I used kale from my garden
Only one can coconut milk.delish
Only one can coconut milk.delish
Made it nearly exactly but added some chicken. I do have to say that I needed to prep a lot and so that maybe will not keep it in my rotation, but it is so absolutely delicious! Love kabocha and am always looking for some kabocha yum. Please try this, and thank you, GZ, for another gorgeous recipe!
This is outstanding! Followed the recipe to the letter but did not have the peanuts for a garnish. I don’t think the pomegranates offered anything in fact, I found them a bit weird. I will completely omit them next time and stick wi5 only limes and cilantro as a garnish. One of the best meals I’ve made lately.
Made this last night and it was a huge hit! Thank you!
Love love love! I made this with butternut squash and added firm tofu and my family and I devoured a double batch of it. Super simple and super comforting for fall!
I made mine with butternut squash and purple sweet potatoes. Couldn’t find the kabocha squash. Also substituted coconut milk from a carton. This is so tasty! And pretty easy really. Total comfort food!
So tasty, thank you.
Excellent tasty dish
So yummy! But if you don’t like things too spicy, watch the amount of red curry paste you put in. Our family loves hot, but it was borderline for us. Maybe the brand of red curry paste…?