Simple Red Curry Coconut Squash
I found this beautiful red kuri squash at the Palo Alto Farmer’s Market this weekend and was feeling very inspired to make a delicious red curry coconut sauce to compliment it. My first attempt to execute a red curry recipe from one of my cookbooks went horribly wrong. So I had to chuck it out and come up with a quick replacement sauce to compliment the deep red-orange squash I had braising in coconut oil and broth. This is what I came up with – a super easy version of red curry that is so simple, delicious and comforting. Effortless!
1/2 tablespoon coconut oil
1/2 cup water
1 red kuri or other winter squash
1 cup brown rice
1 cup coconut milk
2 teaspoons red curry paste
1/2 teaspoon + Sriracha
Cilantro to garnish
Heat the brown rice and 2 cups of water on high until it comes to a boil. Reduce the heat, cover and simmer for approximately 25 minutes or until rice has absorbed the water.
Prepare the squash by washing it thoroughly, cutting it in half and scooping out the flesh and seeds. Cut the halves into 1 inch slices and then cut the slices into 1 inch chunks.
At this point I usually throw the seeds on a large pan, sprinkle with olive oil and sea salt and bake for about 15 mins on 375 F or until they start to turn golden. Remove from oven and transfer to a plate. These will be delicious to top your curry with. But skip this step if you like.
To make the sauce, place the coconut milk, red curry paste and Sriracha in a blender/Vitamix and blend until evenly mixed. Add more Sriracha and salt to taste.
Heat the coconut oil in a large saucepan and add the squash. Cook for a few minutes and then add 1/2 cup of water to the pan and cook for a few more minutes. Transfer the red curry coconut sauce into the pan with the squash. Cover and reduce heat to a simmer. Cook until the squash is very tender, about 10-15 mins.
Serve over the brown rice with a sprinkle of cilantro.