info
- About 40 minutes
- 4 servings
ingredients
- 2 tbs of canola oil
- 3 tbs of authentic thai red curry paste
- 1 small kabocha squash, peeled, scooped for seeds, and cut into 2” pieces
- 1 small sweet potato, cut into 1” pieces
- 2 tbs of miso paste
- 1 16 oz can of full fat coconut milk
- 1.5 cups of water
- 2-3 tbs of brown sugar
- sea salt to taste
- 1 small white onion, cut into rings
- 1 lime, juiced and zested for garnish
- thai basil for garnish
steps
- heat a lidded heavy bottomed pot on the fire, then add in oil and curry paste. allow time for the aromatics in the paste to interate into the oil, heating up as it flavors the oil
- add in the cut kobucha squash, sweet potato, and stir the oil infused curry paste to coat. add the lid to the pot and allow the contents to steam sautee for about 8 to 10 minutes.
- add in the miso paste, coconut milk, and water into the pot. add the lid and allow the sweet potato and kobucha to boil and the liquid to reduce slightly.
- when the sweet potato and kabucha is fork tender, add in the sugar and salt to your taste. if the curry is too thick at this point, add more water. if the curry is not at your desired spice level, add another tbs of curry paste
- just before serving, add in the white onion rings so they are crunchy. add in the lime juice and zest, and basil at the very end for maximum freshness.
- enjoy with white rice!
notes
makes great leftovers!
most authentic thai curry pastes have shrimp paste in them, so check the ingredients before buying them if you’re vegetarian
SUBSTITUTES :
- kabocha squash : butternut, buttercup, honeynut, or acorn squashes are similar alternatives
- miso paste : mushroom bullion, mushroom powder, dashi powder, fish sauce or shrimp paste
- can of coconut milk : dry powdered coconut milk
- brown sugar : traditionally with palm sugar, can also use white sugar or alternative sugars