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Kabocha Squash Peanut Coconut Curry | Living Healthy in Seattle

Kabocha Squash Peanut Coconut Curry

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2

Ingredients
  

  • 2 tablespoons red curry paste (I used Thai Kitchen)
  • 1 1/2 teaspoons microplane/minced fresh ginger
  • 1 cup high-quality low-sodium vegetable broth
  • 1 3/4 cup full-fat coconut milk
  • 2 teaspoons coconut sugar
  • 2 cups medium-large dice kabocha squash (seeds and pulp removed, skin intact)
  • 1/3 cup sliced carrots
  • 1 cup sliced red, orange, or yellow bell pepper
  • 2 heaping tablespoons creamy salted natural peanut butter (no oil or sugar added)
  • 1/4 teaspoon lime zest
  • 1 1/2 teaspoons fresh lime juice, or to taste
  • Fresh cilantro, for topping
  • Thai basil, for topping
  • Lime wedges, for serving

Instructions
 

  • In a medium pot over medium-low heat, gently saute the curry paste and ginger for one to two minutes, until fragrant.
  • Stir in the vegetable broth and coconut milk, then bring to a simmer.
  • Stir in the sugar, then carefully add the squash and carrots to the curry.
  • Bring back to a gentle simmer and partially cover. Cook for 15 minutes or until the squash is mostly tender.
  • Add the bell pepper then cook for 5 more minutes, or until the squash is tender.
  • Remove from heat, then stir in the peanut butter, lime zest, and juice, making sure the peanut butter dissolves.
  • Taste and adjust ingredient amounts if you'd like.
  • Spoon the curry over rice, then top with cilantro and Thai basil. Serve with lime wedges.