Kabocha Squash Green Curry

A kabocha squash ended up in our apartment after an aimless trip to the Farmer's Market. I had never cooked with it before so I figured I'd give it a shot and curry was the first thing that came to my mind. For those unfamiliar with this type of winter squash:


A relative newcomer to the US squash scene, Kabocha squash (pronounced kuh-boh-cha) is a hard winter squash available from late fall to late spring. Its hard, dull, bumpy dark green shell is marked with pale celery green striations. It's rather heavy for its size (usually 2-3 pounds) and has a stumpy grayish colored stalk. Kabocha squash has a brilliant yellow-orange flesh, like a pumpkin's. Both the texture and flavor of Kabocha squash is similar to a sweet potato: the soft, moist, fluffy flesh is surprisingly sweet and slightly nutty. source

"Nutty" squash with a "spicy" and "creamy" curry - sounds like a nice combination!

Kabocha Squash Green Curry


For the Curry Paste...

4-6 Green Thai Bird Chiles (Derek used 6)
2 tbsp. Chopped Shallots
2 tsp. Chopped Galangal
1 tsp. Kaffir Lime Rind
2 tsp. Chopped Garlic
2 tbsp. Chopped Ginger
2 tbsp. Chopped Lemongrass
1/2 tsp. Cumin Seeds
1/2 tsp. Coriander Seeds
1/2 tsp Salt

Put ingredients in mortar. Pound with pestle until everything is mixed and ground thoroughly. Make sure there are no seeds left uncrushed. (we used a food processor)

Other Ingredients...
1 small kabocha squash, roasted until slightly undercooked (you don't want it mushy as you'll be adding it to the other curry vegetables), peeled, and cut into cubes
Assorced Sliced Vegetables (carrots - julienned, sno peas - trimmed, shiitake mushrooms - sliced)

1 tsp Sugar
1 tbsp. Fish Sauce
4 Stems of Sweet Basil
1 Cup of Coconut Milk
1/2 Cup of Water

Pour coconut milk into saucepan and turn on medium heat. Stir until oil appears on the top.

Add green curry paste and stir until almost done.

Add vegetables, fish sauce, water, sugar and turn heat up and stir a little.

When everything is cooked, mix in the sweet basil leaves.

Serve with Jasmine Rice or Sticky Rice (we opted to go carb free for the evening)

I really can't be a larger proponent for homemade curries. I love curry - and loved curry when I was using the pre-made paste that came in the jar. Though that is still tasty - it doesn't even compare to the complexity and freshness exuded by a fresh curyr. It's simple to make - you just have to have the ingredients on hand. We keep galangal and keffir lime leaves in a jar in our refrigerator so we never have to go out to the store to try and find them. Lemongrass is easily found at the Asian market near my work - as are the thai chiles and everything else is a standard grocery store item! We made enough this time around for a few more curries - just put it in the jar and hopefully it will stay nice and fresh.

Given that I want to keep it around and use it again - yes, this was very good. I would have liked some pepper and some eggplant to be added into the vegetable mix, but the selection was fine - and the squash was a nice variation from what I normally have in my curry. I would have also added a bit more basil since I think it is such a wonderful compliment in the curry - and if it is thai basil - even better.

For leftovers - since there isn't a huge portion left - I'm thinking about cooking up some rice noodles (they cook in about 5 minutes just soaking in hot water) and mixing them with the sauce and vegetables. I have a feeling it will be just as satisfying as the first time around.