My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Easy Red Thai Curry made with Kabocha Squash that’s ready in 30 minutes! It’s creamy, warm, subtly sweet, and makes a comforting weeknight meal!
Do you love Thai Curries? If yes, you will love this recipe made with Kabocha Squash!
While writing out this recipe I realized I’ve actually never posted a Thai Curry recipe! What a shame! This perfect fall/winter recipe is all you need for a cozy dinner that is ready in 30 minutes!
Kabocha Squash
Kabocha squash is a Japanese variety of squash. It’s also called Japanese pumpkin. It has a sweet flavor, a tad sweeter than butternut squash. The flavor and texture is a cross between a pumpkin and sweet potato.
Kabocha squash cooks fairly fast which makes it a perfect star ingredient in our Thai Curry.
You do not need to peel Kabocha squash! #timesaver Once cooked, the skin becomes soft and is edible.
First, cut the squash in half using a sharp knife. Scoop out the middle flesh and seeds with a spoon. Then cut each half into wedges. Then cut the wedges into small cubes.
Cooking the curry
First, we will caramelize all the vegetables in oil for 5 -7 minutes and set them aside. This step adds flavor and pre-cooks the vegetables a bit. If you’re oil-free, use vegetable stock in place of oil – I’ve tested it and it works really well!
In now-empty saucepan, cook Thai red curry paste in oil (or vegetable stock) for 30 seconds over medium heat. Then add the rest of the ingredients and cook covered for 15 minutes.
To test if vegetables are cooked through, take a small knife or spoon and try cutting the squash. If it’s soft (not mushy) and cuts easily then it’s done.
Ways to customize
If you can’t find Kabocha squash or don’t like it, sub it for any other type of squash such as butternut, delicata, or pumpkin. The cooking time will vary a bit, but should not take more than 15 extra minutes.
Use light coconut milk in place of coconut milk. I wouldn’t leave out coconut milk completely since it’s a Thai dish unless you absolutely hate coconut. Try substituting with non-dairy creamer. Using nut milk won’t work here because it isn’t very creamy.
Use regular basil in place of Thai basil. I’ve made this curry with both types of basil and, honestly, it doesn’t really matter which type you use.
Add beans for protein. White or lima beans would work best in this recipe.
What to eat it with
I love having this curry with either brown rice or quinoa. The sauce in this curry is unbelievably good and it tastes amazing with a healthy grain.
Easy Red Thai Curry made with Kabocha Squash that’s ready in 30 minutes! It’s creamy, warm, subtly sweet, and makes a comforting weeknight meal!
- 6 cups cubed Kabocha squash
- 1 green bell pepper, cut into short strips
- 1 red bell pepper, cut into short strips
- 2 tbsp of olive oil, sub for vegetable broth if oil-free
- 2 tbsp Thai red curry paste
- 1 can coconut milk, full fat or light
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1.5 cups vegetable broth + 1 tsp cornstarch
- 1 tbsp lemon juice
- 1/2 cup Thai Basil leaves, or Italian Basil
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Heat 1 tbsp oil in a large saucepan over medium heat. Caramelize vegetables for 5-7 minutes. Set aside.
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In the same saucepan, heat 1 tbsp oil and add Thai red curry paste. Cook for 30 seconds, stirring continuously. Add coconut milk, soy sauce, and brown sugar.
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Whisk cornstarch with vegetable broth and add it to the saucepan. Add the vegetables back in the saucepan. Cover and cook for 15 minutes until kabocha squash is cooked through.
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Stir in lemon juice and basil leaves at the end.
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Store in an air-tight container for up to 5 days in the fridge. Freeze for up to 1 month.
Nutrition Information (per 1 cup): Calories: 208 Fat: 15.5 g Saturated fat: 10.4 g Carbohydrates: 16.3 g Dietary Fiber: 3.8 g Sugar: 9.1 g Sodium: 1224 mg Protein: 2.3 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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