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The beauty of kabocha squash is it's quick to cook. The pumpkin flavor soaks in the spice of the curry paste and makes this curry one you'll be making time and again.
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 1 large bok choy, chopped in 1-inch sections, whites and greens separated.
- 4 medium garlic cloves, finely chopped
- 1 tablespoon ginger, peeled and chopped
- 2 tablespoons Thai red curry paste
- 1 (14-ounce) can unsweetened coconut milk
- 1 cup water
- 1 tablespoon fish sauce
- 1 medium kabocha squash, peeled, seeded, and cut into 1/2-inch cubes
- 1/2 freshly squeezed lime
- 1/4 cup coarsely chopped fresh cilantro
- Heat oil in a wok over medium heat. Add the onion and cook, stirring occasionally, until the onion has changed color. Add the garlic and ginger, stir to combine, and cook until fragrant, about 1 minute.
- Add the curry paste, white parts bok choy, and squash, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the coconut milk, water, and fish sauce, stir to combine, and bring to a simmer.
- Cook, stirring occasionally, until the squash is fork-tender but still firm, about 20 to 25 minutes. Add the green parts bok choy, remove the pan from the heat and stir in the lime juice. Taste and season with fish sauce as needed.
- Sprinkle with the cilantro and serve immediately.
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