Thai Kabocha Curry
Cooking for One
- Cuisine: Asian
- Course: Main Course
Summary:
This simple dish comes together in about the same time it takes to cook a little white rice. For more complexity, feel free to add other vegetables, such as cauliflower or broccoli, along with the squash, or stir in a quick-cooking green, such as baby spinach leaves, at the end. Adjust the amount of curry paste to suit your appetite for heat.
1 serving
Ingredients:
- 1 small (10 ounces) Kabocha squash
- 2 teaspoons extra-virgin olive oil
- 2 large shallot lobes, cut into 1/2-inch chunks (1/4 cup)
- 1-inch piece peeled ginger root, grated (1 teaspoon)
- 1/2 to 1 tablespoon Thai red curry paste
- 1/2 cup vegetable broth or water
- 2/3 cup light coconut milk
- Kosher or sea salt
- 4 large basil leaves
Directions:
Peel the squash, remove the stem, and cut it in half. Scoop out the seeds and cut each half into 3 or 4 large pieces.
Pour the oil into a medium saucepan over medium-high heat. When it shimmers, add the shallot, ginger and curry paste and cook, stirring, for 1 minute. Stir in the broth and coconut milk and bring to a boil, then lower the heat until the liquid is barely bubbling around the edges. Add the squash pieces, cover, and cook until the pumpkin is tender, about 15 minutes. Add salt to taste.
Stir in the basil leaves, spoon the mixture over rice or another grain of your choice, and eat.
Recipe Source:
From Food editor Joe Yonan, author of "Serve Yourself: Nightly Adventures in Cooking for One" (Ten Speed Press, 2011).
E-mail the Food Section with recipe questions.
(Matt McClain for The Washington Post)
