Best Curried Kabocha Recipes

Curried Kabocha image

Provided by Crystal Loman

Time 35m

Yield 8

Number Of Ingredients 9

1 tablespoon sesame oil
3 cups cubed kabocha (Japanese winter squash)
1 yellow onion, sliced
½ (14 ounce) can coconut milk
1 tablespoon fish sauce
1 tablespoon grated ginger
1 teaspoon curry powder
1 pinch brown sugar, or to taste
salt to taste

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

CURRIED KABOCHA SQUASH image

Yield SERVES 4 -6

Number Of Ingredients 13

Ingredients
1 (14 ounce) can coconut cream
2 tablespoons hot red curry paste
2 fresh kaffir leaves (or lime rind slice)
1 tablespoon oil
1 stalk lemongrass
1 1/2 cups stock
1 tablespoon sugar
1 - 2lb. squash, cut into cubes (can use butternut or pumpkin)
1 (14 ounce) can chickpeas, drained
4 baby bok choy, hand torn
juice of 1/2 lime
cilantro, for garnish

Steps:

1 Heat oil. 2 Skim the cream from the top of the can of the coconut cream and add to the oil. 3 Add the curry paste and whisk well until blended. 4 Add the rest of the juice from the can of coconut cream. 5 Snip the lime leaves with scissors and add to the above. (can substitute lime peel) 6 Bruise the lemon grass and add. 7 Add the stock, a little sugar 8 Add the pumpkin cubes, cover and cook until tender. 9 Add the bok choy and cook until the bok choy is wilted. 10 Add lime juice, salt (if required) and turn off heat. Garnish with cilantro. squeeze f lime juice on top is good. Serve with fragrant jasmine rice.