The first time I tried kabocha squash, I was not convinced. But it was completely my fault- I treated it like butternut squash. Which it isn’t. My turning point with kabocha was trying it at a hot pot restaurant. Since kabocha is really starchy, it soaks up flavor of whatever it simmers in making it tender, flavorful and delicious- Making it the perfect addition to a Red Curry.
And as a bonus, the skin of kabocha is edible. It looks like it needs to be peeled, but don’t! Its skin softens and has no detectable flavor. This is a major win for the home team since winter squash is a pain to peel.
I used store-bought curry paste, keeping this Kabocha Squash Curry fast and simple. The brand I used here is Thai Taste. This is important! If you use a different brand of curry paste, start with 3 tablespoons of the paste and taste the sauce before adding up to 5 tablespoons. Curry pastes vary a bit in strength and ingredients by brand. Also, check the ingredients to be sure there is no fish sauce.
This is a big veggie curry so use what you like and leave out what you don’t like. If you can’t find Japanese eggplant (the long and skinny kind), use zucchini in its place. But don’t use Italian eggplant. Carrots, celery, baby corn edamame, mushrooms + cauliflower are great here, too!
Also, since this makes a huge pot of curry, this is a great meal prep recipe. I always have enough leftover for a few days of lunch. I served my curry with leftover rice I had kicking around in my fridge from ordering takeout a couple nights ago.
30 minutes is all that stands between you and a hearty + warming red curry. This is going to be a staple meal for me until I’m sick of winter squash. So, for the foreseeable future.
Kabocha Squash Red Curry
- 1 Small Onion, cut in half and sliced
- 1 Small Japanese Eggplant, Cubed or zucchini
- 1/2 medium Kabocha Squash, seeds removed, cubed about 4-5 cups
- 1 Can Coconut Milk
- 3/4 Cup Water
- 5 Tbsp Thai Taste Red Curry Paste See above if using a different brand!
- 2 tsp Lower Sodium Soy Sauce or tamari
- 3 Cups Broccoli Florets
- 1 1/2 Cups Green Beans, trimmed and cut
- 1 Small Red Bell Pepper, Sliced
- 1 Tbsp Lime Juice
- In a large, deep skillet or dutch oven (that has a lid) over medium heat, saute onion until lightly browned. About 3-4 minutes.
- Add eggplant and kabocha to the pan, and then add coconut milk, water, curry paste and soy sauce. Bring to a simmer, then reduce heat to low and cover. Simmer until the kabocha can be pierced with a fork but still has a little resistence in the center. About 7-10 minutes.
- Add broccoli, green beans and bell pepper to the pan and stir to incorporate. Return the lid and simmer until the vegetables are tender stirring occasionally. About 5-7 minutes longer.
- Add the lime juice and stir to distribute.
- Serve with rice or quinoa and a sprinkle of cilantro if you wish.
Let me know how you liked this recipe and if there is anything you’d like to see me make next!