Kabocha Squash Thai Red Curry (vegan, gluten-free)
This kabocha squash Thai red curry is bursting with flavor, so comforting, and perfect for those chilly days. It’s packed with veggies, kabocha, and tofu, making it a nourishing and well-rounded meal. The creamy red curry broth has a balance of spicy, sweet, sour, and salt. This vegan Thai red curry will make you dream of being in Thailand.
Kabocha squash might be my favorite squash because it is naturally sweet, creamy, and hearty. I love to cook with it, especially adding it to soups, stews, or curries. It makes this curry extra creamy and adds a subtle sweetness that balances out the spice. Make sure you weigh out about 1 pound of chopped kabocha squash for this recipe.
To get that authentic, restaurant quality Thai red curry flavor, you need to use a red curry paste from Thailand. The American brands don’t quite cut it and the flavor is totally different. I love the Maesri brand and it is also vegan. Some red curry pastes have shrimp in it, so make sure yours doesn’t if you are vegan. Just beware, the authentic Thai red curry pastes are spicier than the American brands. Anyways, I highly recommend you use this curry paste for this recipe. It will make a big difference!
I added tofu for extra protein and red bell pepper for the crunch. You can really use any protein and vegetables you’d like. Curries are very customizable and that’s why I love making them. You can throw in whatever you have on hand and it will still taste good! You could also add in the pre-fried tofu that you can find at most Asian grocery stores for added texture and taste. It will make it taste more like restaurant quality too.
This kabocha squash Thai red curry is really easy to make once you have everything prepped and chopped. It comes together quickly and then simmers for about 15-20 minutes. This allows the squash to soften and the flavors to develop. Serve it over some steamed rice and you got yourself the coziest meal!
If you make this curry, tag me @nutsaboutgreens on Instagram so I can see your creations! Also, don’t forget to leave a comment below!
Kabocha Squash Thai Red Curry (vegan, gluten-free)
Ingredients
- 1 1/2 Tbsp olive oil (or coconut oil)
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, minced or finely grated
- 3 Tbsp Thai red curry paste (I used Maesri brand) (If using an American brand, you will need more)
- 1 can full-fat coconut milk
- 1 cup water
- 1 red bell pepper, sliced
- 16 oz firm tofu, pressed and diced
- 4 cups (1 lb) kabocha squash, chopped into 1 inch thick pieces
- 4 kaffir lime leaves
- 2 Tbsp coconut sugar (or use brown sugar)
- 1 Tbsp low sodium soy sauce (use tamari if GF)
- 1 tsp mushroom bouillon powder (try and not leave this out, but if you can’t find it, you can add more salt)
- 1 cup Thai basil, plus more for garnish
Instructions
- In a large pot over medium high heat, add the oil. Then add the onions and saute for 3-4 minutes, until softened.
- Add the garlic and ginger and saute for 1 minute. Then add the red curry paste. Saute for another minute.
- Add in the coconut milk and water. Stir until everything is combined and it starts to boil. Add the peppers, tofu, kabocha squash, and lime leaves. Stir, bring to a boil, and then turn heat down to medium. Simmer uncovered for 10 minutes, stirring occasionally.
- Add in the coconut sugar, soy sauce, and mushroom bouillon powder. Stir and simmer for another 5 minutes or until squash is fork tender. Taste and adjust flavors. If too salty, add a bit more sugar, if it’s too sweet, add more soy sauce or salt.
- Turn heat off and add in the Thai basil. Stir until basil is wilted and let the curry sit for 5 minutes. Remove the lime leaves and and serve the curry with rice and garnish with more Thai basil and lime. Enjoy!
