Kabocha Squash Panang Curry

Name: Kabocha Squash Panang Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Indian, Asian
Ingredients: 1 Medium Kabocha Squash (peeled and chopped into 1" chunks); 1 Medium White Onion; 2 Organic Bell Peppers; 5 Minced Garlic Cloves; 1.5 TB Minced Ginger; Panang Curry Paste Mae Ploy; Unsweetened Light Coconut Milk 2 Cans (13.66 oz each); 1.5 TB Low SOdium Soy Sauce; 1 TB Vegetable Oil; sugar substitute (1 to 2 tsp, optional); Thai Basil (regular works as well) or Cilantro for garnish (optional); Thai Chilies or Serrano for garnish (optional); Juice from 1 lime

4 steps

Prep:20minCook:35min

Kabocha squash looks a lot like a mini pumpkin. It has a cooked texture similar to a potato when used in a curry. It simmers away and softens up. It's a healthy alternative to potatoes and has a great flavor.

Updated at: Thu, 17 Aug 2023 13:36:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories177.2 kcal (9%)

Total Fat11.7 g (17%)

Carbs15.6 g (6%)

Sugars8.2 g (9%)

Protein2.5 g (5%)

Sodium270 mg (13%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1Kabocha Squash

Medium, peeled and chopped into 1" chunks

1.5 TBMinced Ginger

Panang Curry Paste

Mae y

2 x 13.66 ozunsweetened light coconut milk

cans

1.5 TBLow SOdium Soy Sauce

1 tbvegetable oil

1 tspsugar substitute

optional

Thai Basil

regular works as well, or Cilantro, for garnish, optional

Thai Chilies

or Serrano, for garnish, optional

1juice from lime

Instructions

Step 1

First things first, peel your squash with a vegetable peeler. Cut it in half, take out the seeds, and chop it up into 1" cubes (think bite-size chunks). Put them aside in a bowl and chop up your white onion into a medium dice and your bell pepper and/or poblano pepper into 1/4" strips. On top of your peppers, put about 5 cloves of minced garlic and 1.5 TB of minced ginger.

Step 2

Get out your wok and heat up a TB or so of vegetable oil over medium heat. When it's hot (but not smoking), add in your chopped onion. Let it cook for 5-7 minutes, until it has softened a bit, stirring a few times to keep cooking even. After they're soft, add in your peppers, garlic, and ginger. Mix everything up and let it cook for another minute. Add your curry paste (I use Mae Ploy) and mix it up with your vegetables to get them covered in the paste. If you don't like it too spicy, use 2.5 TB of the paste. I like heat, so I used closer to 4 TB.

Step 3

After it's mixed in, add your unsweetened lite coconut milk and Thai thin soy sauce. Continue to stir until the paste and coconut milk are fully combined. If you find it difficult to combine, try using a whisk. It'll help separate the paste in the liquid.

Step 4

Finally, you'll add in the star - the kabocha squash. After it's been incorporated, lower your heat a bit to medium/low and let it simmer for about 25 minutes. The squash is cooked through when you can stick a fork in it (like a potato). When it's finished cooking, squeeze in the juice of a lime and stir it up. Give it a taste and check for spice level. If it's still too spicy for you, you can add in some Swerve brown sugar substitute or regular brown sugar to calm it down. I ate my curry with some 90 second microwavable brown rice (thank you Uncle Ben) and garnished the curry with Thai chilies and cilantro. Feel free to leave them off if you'd like to. By the time I'd eaten my squash, I was too full to finish the rice I used!

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