Kabocha squash Thai red curry

A rich and creamy curry featuring tender kabocha squash, chickpeas, and spinach in a flavorful red curry paste and coconut milk base. Served with jasmine rice and garnished with peanuts and coriander.

Ingredients

• Butter, 2 tbsp, unsalted
• Yellow onion, 1, 1/2-inch diced
• Carrot, 1, 1/2-inch diced
• Kosher salt, 1 pinch
• Kabocha squash, 5 cups, peeled and cut 1-inch cubes
• Chickpeas, 15 ounces, rinsed and drained
• Garlic, 4 cloves, minced
• Ginger, 2 tbsp, minced
• Red curry paste, 3 tbsp
• Tamarind paste, 1 tbsp
• Coconut milk, 2 cups, full fat
• Chicken stock, 1 cup, low-sodium
• Baby spinach, 2 handfuls
• Fish sauce, 1 tbsp
• Jasmine rice, 4 cups, cooked, to serve
• Peanuts, 1 cup, chopped, to garnish
• Coriander, half, chopped, to sprinkle

Directions

1. add butter into the Dutch oven and place on heat until melted and golden.
2. Add onion, salt, and diced carrots and cook for 5 minutes.
3. Then, add ginger, garlic, chickpeas, and squash and cook for 5 minutes more.
4. Add tamarind paste and red curry paste and cook for 2 minutes.
5. Add coconut oil and stock and stir well. Bring to simmer on medium-low heat for 45 minutes.
6. Then, add fish sauce and baby spinach and stir well.
7. Sprinkle with kosher salt and black pepper.
8. Serve with jasmine rice.
9. Garnish with coriander leaves and peanuts.