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Using prepared red curry paste is an easy and fast way to add traditional Thai flavors to this vegetarian one-pot meal. Start by sautéing onion, bell pepper, garlic, and ginger with red curry paste, then add coconut milk to create the base for the stew. Chunks of kabocha squash simmer in the base for about 20 to 25 minutes, enough time for the curry to thicken, creating a creamy and slightly sweet dish. Spoon it over steamed white rice or brown rice and pack up any leftovers for a hearty lunch.
What to buy: Kabocha is a squat winter squash with tender, sweet, orange flesh and a thin, dark green skin. Acorn or butternut squash is a good substitute if you can’t find kabocha, but cooking times may then vary, so be sure to keep an eye on the squash while simmering.
Game plan: Check out this CHOW video on safe ways to cut hard squash.
This recipe was featured as part of our Easy Weeknight Vegetarian Main Dishes.
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