1 tablespoon peanut or canola oil
1 medium yellow onion, chopped
1 medium red bell pepper, seeds and ribs removed and cut into ¼-inch strips
2 tablespoons minced garlic (about 4 cloves)
1 tablespoon peeled and minced fresh ginger (from about a 1-inch knob)
¼ cup Thai red curry paste [2], can be store bought
1 (13-ounce) can light coconut milk
½ cup water
2 tablespoons reduced sodium soy sauce
1 medium kabocha squash (about 2 ½ pounds), peeled, seeded, and cut into 1-inch cubes
¼ cup coarsely chopped fresh cilantro, for serving
2 limes, quartered, for serving
2 cups cooked brown rice, for serving
An Oldways recipe, courtesy of Annie Copps (photo by Kelly Toups)
Links
[1] https://oldwayspt.org/grain/rice
[2] https://oldwayspt.org/recipes/homemade-red-curry-paste