Kabocha Squash Red Curry Recipe
I’m convinced that kabocha squash might be the most underrated vegetable in the produce section, which honestly makes me question everyone’s priorities. This orange beauty transforms into something magical when you combine it with curry paste and coconut milk—sweet, creamy, and just spicy enough to make you forget it’s technically healthy. The best part? You probably have most of these ingredients hiding in your pantry right now, just waiting to become dinner.
Why You’ll Love this Kabocha Squash Red Curry
When winter arrives and you’re craving something that’ll warm you from the inside out, this kabocha squash red curry delivers comfort in every spoonful.
I promise you’ll fall head-over-heels for this creamy, slightly sweet curry that’s basically autumn in a bowl.
What makes this recipe irresistible? The kabocha squash becomes silky and tender, soaking up all those aromatic Thai flavors.
Plus, it’s ridiculously easy to make, which means less time hovering over the stove and more time savoring each warming bite.
Trust me, your kitchen will smell absolutely divine.
What Ingredients are in Kabocha Squash Red Curry?
This kabocha squash red curry brings together a handful of simple ingredients that transform into something absolutely magical. The beauty lies in how each component plays its part, from the sweet, nutty squash to the aromatic paste that brings all the heat and flavor you crave.
You probably have most of these ingredients hanging around your kitchen already, which makes this recipe even more appealing. The ingredient list is invigoratingly short, but don’t let that fool you into thinking the flavors are anything less than complex and deeply satisfying.
Ingredients:
- 1 medium kabocha squash
- 1/2 cup water or broth
- 1-1.5 tbsp coconut oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2-inch piece ginger, grated
- 1-2 Thai chili peppers
- ¼ cup red curry paste
- 1 can coconut milk
- 1 tbsp maple syrup
- 1 tbsp tamari
A Few Things Worth Mentioning About These Ingredients
The kabocha squash is your star here, and if you’ve never worked with one before, think of it as a cross between butternut squash and sweet potato. The skin is completely edible once cooked, so you can save yourself the hassle of peeling if you want to keep things simple.
When it comes to the red curry paste, quality matters more than you might think. Those little jars from the Asian grocery store will give you much better results than whatever’s been sitting on the regular supermarket shelf for months. Trust me on this one.
Fresh ginger makes a world of difference compared to the powdered stuff. That 2-inch piece should be about the size of your thumb, and grating it releases all those essential oils that make your curry sing. If you’re feeling lazy, you can mince it instead, but grating really is worth the extra thirty seconds.
The Thai chili peppers bring the heat, but they’re totally optional if you prefer things on the milder side. Some people can handle two, others stick with half of one. Know your limits, because these little guys pack a serious punch.
How to Make this Kabocha Squash Red Curry
Making this kabocha squash red curry is surprisingly straightforward, though I’ll warn you right now that your kitchen is going to smell absolutely incredible while you’re cooking. You might find yourself hovering around the stove just to breathe it all in.
Start by heating your 1-1.5 tablespoons of coconut oil in a large pot or Dutch oven over medium heat. Don’t rush this part, because cold oil means your aromatics won’t release their flavors properly, and that’s basically curry sacrilege.
Once the oil is shimmering, toss in your 1 large diced onion and let it cook for about 3-4 minutes until it starts to soften. The onion doesn’t need to be perfectly golden, just translucent enough that you know it’s getting somewhere.
Then add your 4 minced garlic cloves and that 2-inch piece of grated ginger, stirring everything around for another minute or so.
Here’s where things get interesting. Add your ¼ cup of red curry paste to the pot and cook it until it becomes fragrant, which usually takes about 2 minutes. You’ll know it’s ready when the paste darkens slightly and starts releasing those complex, spicy aromas that make your mouth water. This step is essential because it blooms the spices and creates the flavor foundation for your entire curry.
Now comes the fun part. Add your kabocha squash pieces, 1 can of coconut milk, and ½ cup of water or broth to the pot. The liquid should mostly cover the squash, though a few pieces peeking out is totally fine. If you’re using those Thai chili peppers, now’s the time to add 1-2 of them, depending on how brave you’re feeling.
Bring everything to a gentle simmer, then reduce the heat and let it bubble away for about 15-20 minutes. You want the squash to be fork-tender, which means you can easily pierce it but it’s not falling apart into mush. The timing depends on how big your squash pieces are, so don’t stress if it takes a little longer.
Once the squash is perfectly tender, stir in your 1 tablespoon of maple syrup and 1 tablespoon of tamari. These final additions balance out the heat with just enough sweetness and add that savory depth that makes everything taste more complex than it actually is.
Give it a taste and adjust the seasoning if needed, because every curry paste is a little different regarding salt and spice levels.
Kabocha Squash Red Curry Substitutions and Variations
While this kabocha squash red curry is pretty fantastic as written, I totally get that sometimes you need to work with what’s actually sitting in your pantry or accommodate different dietary needs.
No kabocha? Butternut squash works beautifully. Sweet potatoes are another winner.
Can’t find red curry paste? Yellow curry paste does the trick, though you’ll get a milder flavor.
For protein additions, I love throwing in chickpeas or tofu. Shrimp works if you’re not keeping it vegetarian.
Coconut milk can be swapped for cashew cream if you’re avoiding coconut. Just blend soaked cashews with water until silky smooth.
What to Serve with Kabocha Squash Red Curry
When you’ve got a bowl of this creamy, aromatic kabocha curry ready to go, you want something that’ll soak up all that gorgeous coconut-laced sauce. I reach for jasmine rice every time – it’s fluffy, fragrant, and basically acts like a delicious sponge.
Naan bread works beautifully too, especially if you can find garlic naan. Those little charred bubbles? Perfect sauce catchers.
For something different, try quinoa or cauliflower rice if you’re keeping things lighter.
Even plain basmati rice does the trick when you’re feeling simple and straightforward.
Final Thoughts
This kabocha squash red curry has become one of those recipes I find myself craving on repeat – there’s something about that sweet, nutty squash swimming in spicy coconut milk that just hits different.
It’s comfort food that doesn’t leave you feeling heavy, which honestly feels like magic. The way those flavors meld together, creating this perfect balance of sweet and heat? Pure perfection.
Plus, it’s adaptable enough that you can make it your own without stress. Whether you’re team mild or love the burn, this curry delivers every single time.
Kabocha Squash Red Curry
Equipment
Ingredients
- 1 medium kabocha squash peeled and cubed
- 1-1.5 tbsp coconut oil
- 1 large onion diced
- 4 cloves garlic minced
- 2- inch piece ginger grated
- 1-2 Thai chili peppers minced
- ¼ cup red curry paste
- 1 can 14 oz coconut milk
- ½ cup water or vegetable broth
- 1 tbsp maple syrup
- 1 tbsp tamari
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat.
- Add diced onion and sauté for 5-6 minutes until softened and translucent.
- Add minced garlic, grated ginger, and Thai chili peppers. Cook for 1-2 minutes until fragrant.
- Stir in red curry paste and cook for another minute until aromatic.
- Add cubed kabocha squash, coconut milk, and water or broth. Stir well to combine.
- Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until squash is fork-tender.
- Stir in maple syrup and tamari. Taste and adjust seasoning as needed.
- Serve hot over rice or with naan bread.
Notes
Nutrition
Frequently Asked Questions
How Long Does Leftover Kabocha Squash Curry Last in the Refrigerator?
I’d store leftover kabocha squash curry in the refrigerator for up to four days. I’ll make sure it’s in an airtight container and reheat it thoroughly before eating to maintain food safety.
Can I Freeze Kabocha Squash Curry for Meal Prep?
I’d recommend freezing your kabocha squash curry in portion-sized containers for up to three months. It’ll maintain great flavor and texture. I’ll thaw it overnight in the refrigerator before reheating gently.
What’s the Difference Between Kabocha Squash and Butternut Squash in Curry?
I find kabocha squash becomes creamier and sweeter in curry than butternut squash. Kabocha breaks down more during cooking, creating a thicker sauce, while butternut holds its shape better and tastes less sweet.
How Do I Know When Kabocha Squash Is Ripe at the Store?
I look for kabocha squash with a deep green skin that’s dull, not shiny. The stem should be dry and brown. When I press it gently, it shouldn’t give way easily.
Can I Make This Curry in a Slow Cooker or Instant Pot?
I’d recommend the slow cooker! Sauté the aromatics first, then transfer everything to your slow cooker for 3-4 hours on low. The instant pot works too—use sauté mode, then pressure cook briefly.