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–+ servings
Kabocha Squash Curry

Vegan Kabocha Squash Thai Green Curry

Prep Time 10 mins
Cook Time 20 mins
Total Time 40 mins
Servings 2 people

Ingredients
  

  • 1 kabocha squash see notes below
  • 1 15 oz can coconut milk
  • 1-2 tbsp vegan Thai curry paste use 1 tbsp if you don't want it spicy
  • 1 cup veggie broth we use a bouillon with hot water so it's saltier
  • 1 tbsp vegan fish sauce or 2 tsp salt
  • 5 kaffir lime leaves
  • 1 tbsp palm sugar or 3 tsp brown sugar if you don't have palm sugar
  • 1 tbsp thai basil leaves for topping (optional but recommended)
  • 1 Thai chili pepper for topping (optional)
  • 1 handful bean sprouts for topping (optional)

Instructions
 

  • Heat the oven to 425 degrees. While it's heating, cut the squash into 1/2"-1" half moon slices. Place the squash on a silicone mat or parchment lined baking sheet. You may need two baking sheets. Bake for 20-30 minutes, until soft and turning golden.
  • While the squash is baking, start the curry. Pour 1/4 cup of the coconut milk into a medium soup pot and heat on a low simmer for until the milk starts to thicken. This is an essential step in getting the most flavor in the dish.
  • Once the coconut milk has cooked down, add in the Thai curry paste. Turn the heat to medium and fry the paste until it mixes well with the coconut milk and is fragrant - 30 seconds to a minute. You will start to see oil from the coconut oil in the pan. Add in the remainder of the coconut milk and the vegetable broth.
  • Add the kaffir lime leaves, palm sugar, and vegan fish sauce to the pot. Stir well. Bring to a boil, then simmer for 5 minutes.
  • The squash should be done at this point. While the curry is simmering, cut the squash into 1" cubes and add half to the curry. You may not use all of the squash. Check to make sure you have enough broth and add more squash if you do, or save the rest of the squash for later.
  • Thai basil to the curry, stir well and turn off the heat. Add to bowls and serve over rice and top with chilis and bean sprouts.

Notes

  • We leave the skin on the squash since it softens while it roasts and adds a lovely texture to the dish. Feel free to remove after it roasts and before adding to the curry if you like.
  • The process of cooking down the coconut milk is important because the water evaporates from the milk and leaves a thicker  This keeps the coconut milk from curdling. For most people who are using canned coconut milk, this will be the case. Some people also use coconut cream for this step, but we have found that you still need to cook down the cream a bit before adding the curry paste.
  • We learned to add the vegetable broth from a video on Hot Thai Kitchen and we like the additional flavor. She added chicken broth but we added veggie broth to keep it vegan.
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