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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! #thai #curry #kabocha #squash
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Red Thai Curry with Kabocha Squash
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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!

Course: Main Course
Cuisine: Thai
Keyword: curry, kabocha, squash, thai
Servings: 8 cup
Calories: 208 kcal
Author: Simple Fit Vegan
Ingredients
  • 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
Instructions
  1. Heat 1 tbsp oil in a large saucepan over medium heat. Caramelize vegetables for 5-7 minutes. Set aside.
  2. 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.
  3. 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.
  4. Stir in lemon juice and basil leaves at the end.
  5. Store in an air-tight container for up to 5 days in the fridge. Freeze for up to 1 month.
Recipe Notes

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