Go Back

Kabocha Squash Red Curry

Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Thai
Servings 4 Servings


  • 1 Small Onion, cut in half and sliced
  • 1 Small Japanese Eggplant, Cubed or zucchini
  • ½ medium Kabocha Squash, seeds removed, cubed about 4-5 cups
  • 1 Can Coconut Milk
  • ¾ Cup Water
  • 5 tablespoon Thai Taste Red Curry Paste See above if using a different brand!
  • 2 teaspoon Lower Sodium Soy Sauce or tamari
  • 3 Cups Broccoli Florets
  • 1 ½ Cups Green Beans, trimmed and cut
  • 1 Small Red Bell Pepper, Sliced
  • 1 tablespoon 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.
Keyword 30 Minute Dinner, curry, fast dinner, kabocha, red curry, thai curry, winter squash