Vegetables with Thai Red Curry

The Kabocha squash always generates at least a few questions from new members so let me introduce this seasonal newcomer for some of you.  You can read more about it here in one of our prior posts.  The kids (or you) might be curious about all the “warts” or bumps on the Kabocha or other winter squash.  These blemishes are formed from concentrated areas of sugar in the skin, so I guess the moral here is the more warts you have, the sweeter you are!

This recipe works well with the Kabocha if you received one of those in your large box this week, but also very good with kale and carrots as well for a side dish.

This recipe is very versatile with many different vegetables and can make a wonderful main dish with the addition of winter squash. I have separated it out with the basic “sauce” and then suggested veggies for either a side dish or main dish.

Basic Curry Recipe

1 T olive or coconut oil
1 medium sweet onion, diced
4-5 cloves of minced fresh garlic
1 T peeled, chopped fresh ginger
1 bell pepper, sliced (any color, green, red, yellow, etc. adds both flavor and color)
2-3 T Thai red curry paste (most grocery stores sell this)
1 T soy sauce or Tamari
1 can coconut milk (unsweetened, regular – not light or low fat)
1 T brown sugar (optional)
1 tsp sea salt (optional)
½ – ¾ cup water (for thicker sauce, go with ½ cup)
4 cups of vegetables, see below for suggestions
2 T lime juice
2-4 T chopped cilantro

Over medium heat, sauté onion in oil for about 5-6 minutes, add pepper, garlic, and ginger and cook for 1-2 minutes, then add the red curry paste and continue cooking for another 1-2 minutes. Add soy sauce, coconut milk, sugar/salt and water and stir to combine and bring to a low simmer.

Side Dish – you can pick one or two for a combination
Summer Squash
Green Beans

Main Dish – any type of winter squash works well here

Add the desired vegetables and cook until tender.  Right before serving add lime juice and cilantro.  Serve with hot rice.

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