After my trip to Thailand I couldn’t go back to using “light” coconut milk for curries. However, I found a way to get away with using less coconut milk while still maintaining the creamy texture. The answer? KABOCHA SQUASH – a.k.a my favourite vegetable!
It is also referred to as Japanese Pumpkin. Often it is overlooked in favour of the more popular butternut squash or spaghetti squash. Although the hard outer shell may seem daunting, don’t be afraid! All you need to do and place the squash on a pan in place it to bake in the oven:
Start the curry by mixing the coconut milk with 1/2 jar of red thai curry paste:
I added cooked chicken breast this time, but this can be made vegan/vegetarian by adding tofu or just keeping it to fresh vegetables.
Add any fresh vegetables that you like. I typically add peppers, zucchini, eggplant or red cabbage, carrots and finish off with some Asian greens such as gai lan or bok-choy. I leave these until the very end so they don’t wilt while the kabocha is simmering in with the veggies and coconut curry mixture.