Get your curry fix with this savory, spicy and sweet kabocha squash Thai red curry. With just a handful of ingredients and 45 minutes, you’ll be eating like a champ!
Preparation 10 minutes
Cooking 45 minutes
Ingredients below are for a 5.5-cup cooker.
- 1 pound (16 oz) kabocha squash, peeled, seeded, and cut into bite size pieces
- 1 tablespoon vegetable oil
- ¼ cup Thai red curry paste
- 6 kaffir lime leaves, finely chopped
- 2 ½ cup water
- ¼ cup palm sugar or brown sugar
- ¾ cup coconut milk
- 2 tablespoon fish sauce
- Steamed rice, for serving
- Lime wedges, optional
- Place all the ingredients – except for the rice – in the rice cooker inner pot and stir well.
- Select the [Slow Cook] function and set the timer to 45 minutes. Press start.
- Serve with white rice and lime wedges.
AN EASY THAI RED CURRY WITH A BLAST OF FLAVOR
It’s no secret that we love making curry in our rice cookers. And with good reason! From vegetarian curry to a full-on meaty Keema, curry just nails the punchy flavors we all crave at the end of a long day at work or school.
This kabocha squash Thai red curry is no exception! Loaded with the iconic spicy, sweet, salty, sour elements of Thai red curry paste, this vegetable curry will have you coming back for seconds (and, hey, maybe thirds)!
Kaffir lime leaves introduce an intense citrus element that is tempered by the use of creamy coconut milk and the understated earthy sweetness of palm sugar. Fish sauce provides a layer of pungent funk.
But we’d say the most interesting ingredient in this curry has to be the kabocha squash.
WHAT IS KABOCHA SQUASH?
Kabocha squash is a winter squash with a hard, matte-green outer skin. Sometimes called Japanese pumpkin, it has a vibrant orange/yellow interior that is both nutty and sweet.
Roasted, stewed, stuffed or pureed in soup, kabocha is a super versatile ingredient.
And it provides the perfect level of sweetness to balance out the more assertive savory and spicy elements in this Thai curry recipe!
HOW TO MAKE KABOCHA SQUASH THAI RED CURRY IN A RICE COOKER
Simply add your curry ingredients to the inner pot of your Tiger multifunctional rice cooker. Then select the Slow Cook setting for 45 minutes and press the Start button.
And that’s pretty much it! Your kabocha squash will be perfectly tender and infused with the intense, spicy flavors of Thai curry.
Serve it with a side of steamed white rice – and maybe a wedge of lime for good measure – and dinner is served!
Check out these other delicious and easy curry recipes you can make in your rice cooker: