This Kabocha Squash Thai Red Curry is so warm and comforting! In it, kabocha squash simmers with carrots, onions and chickpeas in a Thai infused coconut broth. Serve over jasmine rice with chopped roasted peanuts, cilantro, pomegranate seeds and a wedge (or two) of lime for a satisfying meatless meal! Serves 8 in about an hour.
Course Mains & Entrees
Cuisine Thai
Keyword curry, kabocha squash, red curry, squash, thai
In a dutch oven, melt the butter. Stir ocassionally until golden and browned.
Add in the diced carrots and onion with a pinch of salt. Stir and cook 5 minutes.
Then add in squash, chickpeas, garlic and ginger. Stir and cook an additional 5 minutes.
Measure and add in the red curry paste and tamarind paste, stir and cook for 2 minutes.
Pour in the stock and coconut oil, stir to combine. Bring to a bubble and simmer on medium-low for 45 minutes.
Stir in the baby spinach and desired amount o ffish sauce. Taste and season with kosher salt and black pepper to preference. I used 2 teaspoons kosher salt.
Divide jasmine rice among bowls and top with curry.
Garnish with peanuts, pomegranate arils, cilantro and wedges of lime.