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, 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
- Heat a wok or large sauté pan over high heat. Add the oil and swirl to coat the bottom of the pan. Add the onion and cook, stirring occasionally, until the onion has softened, about 6 minutes. Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute.
- Add the curry paste, stir well and cook until fragrant, about 1 minute. Add the coconut milk, water, and soy sauce, stir well, and bring to a simmer.
- Stir in the squash, return to a simmer, reduce the heat to medium low, and cook, stirring occasionally, until the squash is fork-tender but still ﬁrm; about 20 minutes.
- Sprinkle with the cilantro and serve with limes and rice.
An Oldways recipe, courtesy of Annie Copps (photo by Kelly Toups)
Total Fat: 11g
Saturated Fat: 6g