Kabocha Squash Thai Red Curry (vegan, gluten-free)
This kabocha squash Thai red curry is bursting with flavor, so comforting, and the perfect weeknight meal. It is better than takeout and will make you dream of being in Thailand.
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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!
Servings: 6 people