Best Kabocha Shrimp Coconut Curry Recipes

Kabocha Squash Red Curry image

Provided by Geoffrey Zakarian

Time 1h25m

Yield 8 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
1 carrot, cut into 1/2-inch dice
1/2 Spanish onion, cut into 1/2-inch dice
2 tablespoons finely minced fresh ginger
4 cups 1-inch-dice kabocha squash (from about 1 peeled squash)
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 tablespoons Thai red curry paste
Two 13.5-ounce cans coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 cup fresh spinach
Cooked long-grain rice (preferably jasmine), for serving
1/2 cup peanuts, toasted
1/2 cup fresh cilantro leaves
1/4 cup pomegranate seeds
Lime wedges, for serving

Steps:

Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.

Shrimp Curry with Yu Choy and Kabocha Squash image

Yield Makes 4 servings

Number Of Ingredients 13

1 pound yu choy, bottom 2 inches trimmed, stalks and leaves cut into 1 1/2-inch-wide strips
4 cups 3/4-inch cubes peeled seeded kabocha squash (from about one 2 3/4-pound squash)
2 13- to 14-ounce cans unsweetened coconut milk, divided
2/3 cup (packed) Thai basil leaves, divided
6 large fresh cilantro sprigs
3 double-leaf kaffir lime leaves,* chopped
1 tablespoon vegetable oil
1 large shallot, finely chopped
2 teaspoons Thai green curry paste*
1 1/2 tablespoons minced lemongrass*
2 1/2 tablespoons fish sauce*
1 tablespoon golden brown sugar
3/4 pound uncooked medium-size shrimp, peeled, deveined

Steps:

Bring large saucepan of water to boil. Add yu choy. Cook until crisp-tender, about 1 minute. Using strainer, transfer yu choy to colander. Rinse with cold water and set aside. Return water to boil. Add squash. Boil until almost tender, about 4 minutes. Drain, rinse with cold water, and set aside.
Blend 1/2 cup coconut milk, 1/3 cup basil, cilantro, and lime leaves in mini processor or blender until herbs are finely chopped and loose paste forms. Heat oil in large nonstick skillet over medium-high heat. Add shallot and curry paste; stir 30 seconds. Add herb paste and lemongrass; stir 1 minute. Add remaining milk, fish sauce, sugar, and squash. Boil until squash is tender, about 4 minutes. Add shrimp and yu choy. Simmer until shrimp are opaque in center, about 2 minutes. Mix in 1/3 cup basil leaves. Season with salt and pepper.

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