She Strengthens

Savory Thai-Inspired One-Pot Wonder

When it comes to quick and easy meals, this vegetarian one-pot dish is a game-changer. By leveraging the convenience of store-bought red curry paste, you can infuse your meal with authentic Thai flavors in no time.

Building the Flavor Base

Start by sautéing onions, bell peppers, garlic, and ginger in a large frying pan with a tablespoon of oil. Once the aromatics are softened, add the red curry paste and cook for another minute, stirring constantly. This potent mixture will form the foundation of your stew.

Adding Creamy Coconut Milk

Next, pour in a can of unsweetened coconut milk, along with half a cup of water, soy sauce, and a pinch of salt. Bring the mixture to a simmer, then reduce the heat to medium-low. This is where the magic happens – the curry will thicken, and the flavors will meld together beautifully.

The Star of the Show: Kabocha Squash

Now it’s time to add the main attraction: chunks of kabocha squash. This sweet and tender winter squash is the perfect vessel for your flavorful curry. If you can’t find kabocha, feel free to substitute with acorn or butternut squash – just be sure to adjust the cooking time accordingly.

Simmering to Perfection

Let the stew simmer for 20-25 minutes, or until the squash is tender but still firm. During this time, the curry will continue to thicken, creating a rich and creamy sauce. Once the squash is cooked, remove the pan from the heat and stir in some freshly squeezed lime juice.

Finishing Touches

Season with salt to taste, then sprinkle with chopped cilantro for a pop of freshness. Serve your one-pot wonder over steamed white or brown rice, and enjoy the fruits of your labor!

Tips and Variations

• For a helpful guide on cutting hard squash safely, check out this informative video.
• This recipe is part of our easy weeknight vegetarian main dishes series – perfect for busy nights when you need a quick and satisfying meal.

Yield and Cooking Time

• Yield: 4-6 servings
• Difficulty: Easy
• Total time: 1 hour 10 minutes
• Active time: 45 minutes

Ingredients

• 1 tablespoon vegetable oil
• 1 medium yellow onion, diced
• 1 1/2 teaspoons kosher salt, plus more for seasoning
• 2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips
• 4 medium garlic cloves, finely chopped
• 1 tablespoon peeled and finely chopped fresh ginger
• 3 tablespoons Thai red curry paste
• 1 (13- to 14-ounce) can unsweetened regular coconut milk
• 1/2 cup water
• 1 tablespoon soy sauce
• 1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
• 2 teaspoons freshly squeezed lime juice
• 1/4 cup coarsely chopped fresh cilantro
• Steamed white rice or steamed brown rice, for serving