Curried Red Kuri Squash - originally posted on Sep 30/12

The sticker called it Red Kuri Squash.  Since I was feeling adventuresome that day, I put it in my basket.  After some poking around the internet I found a recipe that looked interesting.  The blog I found it on said it was originally a soup, which would also be good.  You'd just have to add some more chicken stock.


The smell was intoxicating as it simmered.  When I took my first bite I said "man, am I ever a good cook!"  You should try this!
1 tbsp. oil
1 onions
2 garlic cloves, minced
1 Tbsp ginger, minced
2 kaffir lime leaves or 2 Tbsp lime juice
2 tbsp. curry powder

4 c. red kuri squash, cut into 1-in cubes
1 (14 oz.) can of coconut milk
2 1/2 tbsp. fish sauce
1 tbsp. brown sugar
1/4 c. water or chicken broth
1/2 bunch asparagus, chopped, or green beans (fresh or frozen)
1 red bell pepper, chopped
Heat the oil in large skillet over medium heat. Add the onions, garlic, ginger and sauté for about 3-5 minutes.

Add the curry powder and cook for 1 more minute, stirring constantly.

Add the squash, then stir in coconut milk, fish sauce, brown sugar and water.

Add the rest of the vegetables and simmer until squash is tender but not mushy. (In other words, you can slide a fork through it pretty easily without it falling apart).

Serve over rice, and garnish with cilantro and green onions.