Vegetarian

Red Thai Curry with Kabocha Squash is for Soup.

Red Thai Curry with Kabocha Squash takes several minutes to prepare.

Red Thai Curry with Kabocha Squash takes several minutes to cook.

Red Thai Curry with Kabocha Squash makes 5 servings.

The ingredients for Red Thai Curry with Kabocha Squash are:

1 tablespoon olive oil
1 medium yellow onion, medium dice
1 1/2 teaspoons kosher salt, plus more for seasoning
2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips
4 medium garlic cloves, finely chopped
1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)
3 tablespoons Thai red curry paste
1 (13- to 14-ounce) can unsweetened regular coconut milk
1/2 cup water
1 tablespoon soy sauce
1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
2 teaspoons freshly squeezed lime juice
1/4 cup coarsely chopped fresh cilantro
Steamed white rice or steamed brown rice for serving

Here is how you make Red Thai Curry with Kabocha Squash:

Cut the squash in half, scrape the seeds out and roast for 30 minutes upside down in a pan of water. To the heated olive oil add the onion, then peppers, garlic, ginger, curry paste. Cook till fragrant.Add coconut milk, water, soy sauce and squash and simmer till squash is tender.Add cilantro and lime juice to each bowl to tasteServing Size: 5 servingsNumber of Servings: 5Recipe submitted by SparkPeople user HAYSEED1914.

The nutritional information for Red Thai Curry with Kabocha Squash is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 205.1

• Total Fat: 7.2 g
• Cholesterol: 0.0 mg
• Sodium: 659.6 mg
• Total Carbs: 30.8 g
• Dietary Fiber: 2.8 g
• Protein: 3.7 g

Red Thai Curry with Kabocha Squash is Indian cuisine.

The dietary needs meet for Red Thai Curry with Kabocha Squash is Vegetarian