Best 3 Kabocha Squash Red Curry Recipes
Feast your taste buds on a culinary adventure with our tantalizing kabocha squash red curry recipes! Embark on a flavor journey that combines the sweet and nutty essence of kabocha squash with the vibrant and aromatic allure of red curry. Discover a symphony of textures and flavors in each bite, as tender squash melts in your mouth, perfectly complemented by the spicy and creamy red curry sauce.
Indulge in a classic rendition of kabocha squash red curry, featuring a harmonious blend of coconut milk, red curry paste, and aromatic spices. Experience the richness of kabocha squash paired with the vibrant spiciness of red chilies, balanced by the cooling touch of coconut milk.
For a delightful twist, try our kabocha squash and sweet potato red curry, where the sweetness of sweet potatoes adds an extra layer of depth and complexity to the dish. The combination of kabocha squash and sweet potatoes creates a delightful medley of flavors, while the red curry sauce brings it all together with its fiery embrace.
If you prefer a vegan option, our vegan kabocha squash red curry is the perfect choice. This rendition uses creamy coconut milk and a flavorful combination of vegetables, ensuring a satisfying and nutritious meal. The rich and savory flavors of the red curry sauce will tantalize your taste buds, leaving you craving more.
For those who love a bit of heat, our spicy kabocha squash red curry is sure to set your palate ablaze. Amp up the spiciness level with a generous amount of red chilies and a fiery red curry paste. The intense heat will dance on your tongue, while the sweetness of the kabocha squash offers a delightful contrast.
No matter your preference, our kabocha squash red curry recipes promise an explosion of flavors that will transport you to a culinary paradise. Whether you're a seasoned chef or a home cooking enthusiast, these recipes are designed to guide you through the process effortlessly, ensuring a delicious and satisfying meal every time.
THAI RED CURRY WITH CHICKEN AND KABOCHA SQUASH
This Thai red curry with chicken and Kabocha squash recipe is an easy and healthy fall dish using Kabocha squash. The extra creamy texture comes from the coconut milk and the squash cooked together in red curry paste, creating just the perfect combination like that of a curry and stew dish.
Provided by Suwanee
Categories curries
Time 50m
Number Of Ingredients 14
Steps:
- Fry the garlic and shallot in oil in a dutch over medium-high heat. Fry until fragrant.
- Add the curry paste, and break the big chunks into small ones.
- Add coconut milk, stir it all in and continue breaking up the curry paste chunks.
- Stir until you have a creamy orange sauce
- Bring everything to a boil, then turn the heat down to medium.
- Add the chicken and the kabocha squash, and mix well with the sauce.
- Stir everything together for 1 minute or so.
- Add coconut cream and water/stock.
- (If using water, add water to the opened coconut milk can, add water and swish together, then pour into the dutch oven. Stir it all in and cook for 10 minutes or until the kabocha squash is tender but not too soft.
- Add brown sugar, fish sauce, chili peppers, and kaffir lime leaves, and let it simmer for 5-7 more minutes. Taste the flavor of the curry; if too salty, add more sugar. If too sweet, add more fish sauce.
- Add the basil and mix in really well. Turn off the heat. Let the curry sit for about 5 minutes before serving.
- Serve over cooked Jasmine rice and garnish with more basil and kaffir lime leaves if desired.
- That's it! Enjoy your delicious Red Thai Curry with Chicken and kabocha squash!
Nutrition Facts : ServingSize 1.5 cups, Calories 361 calories, Sugar 13.7 g, Sodium 702 mg, Fat 18 g, SaturatedFat 11.2 g, TransFat 0.3 g, Carbohydrate 35.3 g, Fiber 4.1 g, Protein 16.9 g, Cholesterol 42.5 mg
CURRIED KABOCHA
Kabocha is my favorite squash/pumpkin. Serve this as a vegetarian main dish with rice or add some meat to it. It can also be a great side dish to replace your potatoes when eating red meat. Me and hubby like it, not really the kids.
Provided by Crystal Loman
Categories Side Dish Vegetables Squash
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat sesame oil in a large skillet over medium heat. Add kabocha and onion; cook and stir until tender and onion is translucent, about 10 minutes. Stir in coconut milk, fish sauce, ginger, and curry powder. Bring to a simmer; cook until flavors combine, about 5 minutes. Season with brown sugar and salt.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 7.3 g, Fat 7 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 4.9 g, Sodium 160.7 mg, Sugar 2.9 g
KABOCHA SQUASH CURRY RECIPE
This kabocha squash curry is loaded with vegetables and flavor - perfect for a hearty meal after a long day.
Provided by Miriam Hahn,Tasting Table Staff
Categories Main Course, dinner
Time 27m
Number Of Ingredients 14
Steps:
- In a large soup pot, add the oil and turn heat to medium-high. Add the onions and pepper and cook for 5 minutes, stirring frequently.
- Add the curry paste and stir to blend.
- Add the squash, curry powder, garlic, ginger, turmeric, coconut milk, and water. Reduce heat to low and cook for 15 minutes.
- Now add the arugula and stir. Let it cook for 2 minutes until it wilts. Add the lime juice.
- Serve with fresh parsley or cilantro and lime wedges.
Nutrition Facts : Calories 298 calories, Carbohydrate 19 g carbohydrates, Cholesterol 1 mg cholesterol, Fat 26 g fat, Fiber 4 g fiber, Protein 5 g protein, SaturatedFat 19 g saturated fat, ServingSize 0 g, Sodium 660 mg, Sugar 3 g, TransFat 0 g
Tips:
- Choose the right kabocha squash: Look for a squash that is deep green in color and has a smooth, unblemished skin. Avoid squash that has any cracks or blemishes, as these can indicate that the squash is not fresh or has been damaged.
- Prepare the kabocha squash: To prepare the kabocha squash, first cut it in half lengthwise. Then, use a spoon to scoop out the seeds and stringy pulp. Once the squash is prepared, you can either peel it or leave the skin on. If you choose to peel the squash, use a sharp knife to carefully remove the skin.
- Cook the kabocha squash: There are several ways to cook kabocha squash. You can roast it, steam it, or boil it. Roasting brings out the squash's natural sweetness, while steaming or boiling it results in a more tender texture. No matter which method you choose, be sure to cook the squash until it is tender.
- Make the red curry paste: The red curry paste is a key ingredient in this dish. You can either make your own red curry paste or use a store-bought paste. If you are making your own paste, be sure to use fresh ingredients and grind them finely. The red curry paste should be fragrant and have a slightly spicy flavor.
- Assemble the dish: Once the kabocha squash and red curry paste are prepared, you can assemble the dish. Simply add the cooked squash, red curry paste, coconut milk, and vegetable broth to a pot and bring to a simmer. Then, add the tofu and vegetables and cook until the vegetables are tender. Finally, stir in the lime juice and cilantro and serve.
Conclusion:
This kabocha squash red curry is a delicious and nutritious dish that is perfect for a weeknight meal. The squash is tender and slightly sweet, while the red curry paste adds a spicy and flavorful kick. The dish is also packed with vegetables, making it a healthy and satisfying meal. Whether you are a fan of Thai food or simply looking for a new way to cook kabocha squash, this dish is sure to please.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
