Creamy Kabocha Red Curry: A Weeknight Comfort (Print Version)

Savor creamy Kabocha Red Curry, a hearty, flavorful dish perfect for busy weeknights. My personal recipe, full of warmth and simple ingredients.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: Thai-inspired
Dietary: Vegetarian, Dairy-Free, Gluten-Free (use tamari & GF paste)

# Ingredients:

→ Main Ingredients

01 - 1 small Kabocha Squash, peeled, seeded, and cubed (about 4 cups)
02 - 1 can (13.5 oz) full-fat Coconut Milk
03 - 1 cup Vegetable Broth
04 - 1 Red or Orange Bell Pepper, diced
05 - Cooked Rice, for serving

→ Flavor Boosters

06 - 2 tbsp Red Curry Paste
07 - 1 tbsp neutral cooking oil (like avocado or coconut)
08 - 1 large Onion, diced
09 - 4 cloves Garlic, minced
10 - 1 tbsp fresh Ginger, grated
11 - 1 tbsp Soy Sauce or Tamari (use tamari for GF)
12 - 1 tsp Brown Sugar or Maple Syrup
13 - Juice of 1 Lime

→ Finishing Touches

14 - Fresh Cilantro, chopped, for garnish

→ Optional Extras

15 - Pinch of red pepper flakes (for extra heat)
16 - cubed chicken breast or firm tofu (for added protein)

# Instructions:

01 - First things first, let's get that kabocha squash ready. Carefully cut it in half, scoop out the seeds (I usually save them for roasting later, no waste!), and then peel it. This is where I almost always make a small mess, honestly, but it's worth it! Chop the squash into roughly 1-inch cubes. Get your onion and bell pepper diced, and mince that garlic and ginger. It's all about setting yourself up for success, and I find chopping everything first makes the rest of the cooking so much smoother. The kitchen smells amazing already, right?
02 - Heat a tablespoon of oil in a large pot or Dutch oven over medium heat. Once it's shimmering, toss in your diced onion. Let it soften for about 3-4 minutes, stirring occasionally. Then, add the minced garlic and ginger. Oh, that smell! It's one of my favorite kitchen scents. Sauté for another minute until fragrant. Just be careful not to burn the garlic; I've done that a few times, and it just makes everything taste a bit bitter, which is a total bummer after all that effort.
03 - Now, stir in the red curry paste. This is a crucial step for a really flavorful red curry! Cook it for 1-2 minutes, stirring constantly, letting it "bloom" in the oil and aromatics. You'll notice the color deepen and the fragrance intensify. This really coaxes out all those complex flavors. I usually take a deep sniff here; it’s just so vibrant and spicy! Don't rush this part; it's what gives your curry its incredible depth.
04 - Pour in half of your full-fat coconut milk, the vegetable broth, and the kabocha squash cubes. Give it a good stir to combine everything. Bring it to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes. You want the kabocha to be fork-tender but not mushy. This is where the squash really starts to soak up all those gorgeous curry flavors. Sometimes I sneak a little piece out to test – oops, can't help myself!
05 - Once the squash is tender, stir in the remaining coconut milk, the diced bell pepper, soy sauce (or tamari), and brown sugar (or maple syrup). Let it simmer for another 5-7 minutes, uncovered, until the sauce thickens slightly and the bell pepper is tender-crisp. I like a little bite to my bell peppers, but you can cook them longer if you prefer them softer. Give it a taste here; this is your chance to adjust seasonings. Maybe a little more sugar? A pinch more salt? It’s all about what tastes right to you!
06 - Remove the pot from the heat and stir in the fresh lime juice. This brightens up the whole dish and adds a lovely tang. Ladle the curry over fluffy cooked rice. Don't forget a generous sprinkle of fresh cilantro! The aroma of the lime and cilantro with the creamy curry is just heavenly. I always grab a big bowl and head straight to the couch for a proper comfort meal. It looks vibrant, smells incredible, and tastes like pure warmth. Enjoy, my friend!

# Notes:

01 - Always bloom your curry paste in hot oil first; it seriously unlocks the flavor. I learned this the hard way after making bland curries for months!
02 - This curry tastes even better the next day, so it’s a great make-ahead meal. Just store in an airtight container in the fridge.
03 - If you don't have kabocha, sweet potato or butternut squash can work in a pinch, though the texture will be slightly different.
04 - Serving with warm naan or roti is a game-changer for soaking up all that delicious sauce—don't skip it!

# Equipment Needed:

01 - Large pot or Dutch oven
02 - sharp knife
03 - cutting board
04 - measuring spoons and cups

# Nutrition (Per Serving):

Calories: 500 kcal
Total Fat: 30g
Total Carbohydrate: 45g
Protein: 12g

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