Thai Red Curry Squash

Thai Red Curry Squash Recipe | Vegetarian Thai Dish

Region / culture: Thailand | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Thai Red Curry Squash is a delicious and flavorful dish that combines the rich and spicy flavors of red curry paste with the sweetness of coconut milk and the earthy taste of acorn squash. This dish is perfect for a cozy night in or for entertaining guests with its vibrant colors and bold flavors.

History

Thai Red Curry Squash is a traditional Thai dish that has been enjoyed for centuries in Thailand. The combination of red curry paste, coconut milk, and squash is a classic flavor profile in Thai cuisine, and this dish is a popular choice for both home cooks and professional chefs alike.

Ingredients

2 tbsp canola oil
1 tbsp red curry paste
1 garlic clove, minced
1 tbsp minced fresh ginger
2 cups coconut milk
1.5 tbsp brown sugar
1 tbsp tamari soy sauce
2.5 lb (1.13 kg) acorn squash, peeled and cubed
6 scallions, cut into 1 inch lengths
2 large green bell peppers, cubed
0.5 cup thai basil leaves, optional

How to prepare

Heat a large wok or skillet over medium heat until it becomes very hot.
Add oil and when it is hot, add curry paste, garlic, and ginger.
Stir-fry for 1 minute.
Add coconut milk, brown sugar, and tamari soy sauce, and cook for 2 minutes.
Add squash and cook for 15 minutes, stirring occasionally.
If the mixture is too thick, add water.
When the squash is almost tender, add scallions and green bell peppers, and continue cooking until the squash is tender but still intact.
To serve, garnish with Thai basil leaves, if using, and toss well.

Variations

Add tofu or chicken for added protein.
Use different types of squash, such as butternut or kabocha, for a different flavor profile.
Add other vegetables, such as broccoli or carrots, for added texture and color.

Cooking Tips & Tricks

Make sure to use a high-quality red curry paste for the best flavor.

- Be sure to peel and cube the squash before cooking to ensure even cooking.

- Adjust the amount of curry paste to suit your taste preferences - more paste for a spicier dish, less for a milder flavor.

- Feel free to add other vegetables or protein sources to make this dish your own.

Serving Suggestions

Thai Red Curry Squash is delicious served over steamed rice or noodles. It can also be enjoyed on its own as a hearty and satisfying meal.

Cooking Techniques

Stir-frying

- Simmering

Ingredient Substitutions

Use vegetable broth instead of water for added flavor.

- Substitute tamari soy sauce with regular soy sauce or fish sauce.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Simply store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish with fresh Thai basil leaves for a pop of color. - Serve in individual bowls for a more elegant presentation.

Pairing Recommendations

Serve with a side of jasmine rice and a crisp cucumber salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

- 280 calories per serving

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 5g

- Sugars: 9g

Fats

- Total Fat: 18g

- Saturated Fat: 14g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin A: 30%

- Vitamin C: 70%

- Calcium: 8%

- Iron: 10%

Alergens

Contains soy

Summary

Thai Red Curry Squash is a nutritious and flavorful dish that is high in vitamins A and C, as well as fiber. It is a great option for those looking to incorporate more vegetables into their diet.

Summary

Thai Red Curry Squash is a delicious and nutritious dish that is perfect for a cozy night in or for entertaining guests. With its bold flavors and vibrant colors, this dish is sure to be a hit with everyone who tries it.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Thai Red Curry Squash. It was many years ago, during one of my trips to Thailand. I had always been fascinated by the local cuisine and I made it a point to learn as much as I could about the various dishes and cooking techniques.

On this particular trip, I found myself in a small village in the northern part of the country. The locals were known for their delicious and spicy curries, and I was determined to learn how to make one myself. I befriended a local woman who was known for her cooking skills, and she graciously agreed to teach me her recipe for Thai Red Curry Squash.

We started by gathering all the necessary ingredients – fresh squash, coconut milk, red curry paste, lemongrass, kaffir lime leaves, and a variety of spices. As we worked together in her humble kitchen, she shared with me the story behind the dish.

She told me that Thai Red Curry Squash was a traditional recipe that had been passed down through generations in her family. It was a dish that was often served during special occasions and celebrations, and it held a special place in her heart.

As we cooked, she explained the importance of balancing the flavors in the curry – the sweetness of the squash, the creaminess of the coconut milk, and the heat of the curry paste. She showed me how to adjust the spices to my own taste, adding a little more chili for extra heat or a splash of fish sauce for depth of flavor.

I watched in awe as she effortlessly chopped, stirred, and simmered the ingredients, creating a fragrant and flavorful curry that filled the kitchen with its enticing aroma. I could hardly wait to taste the finished dish.

Finally, after hours of cooking and anticipation, the Thai Red Curry Squash was ready. The vibrant red color of the curry contrasted beautifully with the bright green of the squash, and the aroma was simply intoxicating.

I took my first bite and was immediately transported to a world of exotic flavors and spices. The sweetness of the squash was perfectly complemented by the richness of the coconut milk and the bold flavors of the curry paste. It was a symphony of tastes and textures that left me speechless.

I thanked my new friend profusely for sharing her recipe with me and vowed to make it a regular part of my own cooking repertoire. I knew that this dish would always hold a special place in my heart, just as it did in hers.

Over the years, I have continued to make Thai Red Curry Squash for my family and friends, always with a sense of pride and gratitude for the incredible woman who taught me how to make it. Every time I prepare this dish, I am reminded of the sights, sounds, and smells of that small village in Thailand and the warmth and generosity of its people.

And so, as I sit here now, penning down this story for future generations to enjoy, I am filled with a sense of nostalgia and appreciation for the culinary journey that has brought me to this point. Cooking is not just about following a recipe – it is about creating memories, sharing traditions, and connecting with others through the universal language of food.

I hope that whoever reads this story will be inspired to try their hand at making Thai Red Curry Squash and experience for themselves the magic of this delicious and heartwarming dish. And who knows, perhaps one day they too will have a story to tell about how they learned to make it.