Ingredients:

  • 1 medium Kabocha Squash (approx. 2.5 lbs), skin left on, cut into 1-inch cubes
  • 3 tablespoons Rapeseed (Canola) Oil, divided
  • 1/2 teaspoon Coarse Sea Salt
  • 1/4 teaspoon Black Pepper, freshly ground
  • 2 large Shallots, thinly sliced
  • 4 cloves Garlic, minced
  • 1 tablespoon Freshly grated Ginger
  • 3 tablespoons Red Curry Paste (good quality brand)
  • 1 teaspoon Light Brown Sugar
  • 1/2 cup low sodium Vegetable Stock
  • 1 x 13.5 oz can Full-Fat Coconut Milk, unsweetened
  • 2 tablespoons Freshly squeezed Lime Juice
  • 1/4 cup Fresh Coriander (Cilantro), roughly chopped
  • 2 tablespoons Roasted Peanuts, roughly chopped
  • Salt and Pepper, To taste

Instructions:

  1. Prep Squash Safely: Using a sturdy knife, carefully halve the Kabocha squash. Scoop out the seeds and stringy bits. Cut the squash (skin on) into rough 1-inch (2.5 cm) cubes.
  2. Roast: Toss the squash cubes with 2 tbsp rapeseed oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, or until the edges are just starting to brown and the flesh is fork-tender. Set aside.
  3. Sauté Shallots: Heat 1 tbsp of oil in a large Dutch oven over medium heat. Add the sliced shallots and cook for 5–7 minutes, stirring occasionally, until deeply softened and translucent.
  4. Add Ginger and Garlic: Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant. Do not allow the garlic to burn.
  5. Bloom Paste: Add the red curry paste and brown sugar to the pot. Stir continuously for 2 minutes to toast the spices. This crucial step deepens the flavour profile.
  6. Deglaze: Pour in the vegetable stock and scrape up any browned bits stuck to the bottom of the pot. Bring to a low simmer.
  7. Add Coconut: Stir in the full can of coconut milk. Bring the mixture back to a gentle simmer.
  8. Combine: Add the roasted Kabocha cubes to the simmering curry sauce. Stir gently to coat, taking care not to mash the squash too much.
  9. Simmer: Continue simmering for 5-10 minutes, allowing the squash to fully absorb the flavours and the sauce to slightly thicken.
  10. Adjust Seasoning: Remove from heat. Stir in the lime juice. Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if needed.
  11. Serve: Ladle the curry into bowls. Garnish generously with fresh chopped coriander and roasted peanuts just before serving.