Thai Red Curry
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 307
- Total Fat
- 20
- Saturated Fat
- 13
- Carbohydrates
- 30
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 9
- Cholesterol
- 3
- Sodium
- 291
- Total: 1 hr 30 min (not including time for refrigerating coconut milk)
- Active: 40 min
Ingredients
1/2 small kabocha squash, peel left on, cut into 1 1/2-inch cubes
2 tablespoons neutral cooking oil
2 pounds cremini mushrooms, sliced
One 13.5-ounce can full-fat coconut milk, refrigerated for an hour, not shaken
One 4-ounce can Thai red curry paste, preferably Maesri, or 5 tablespoons jarred red curry paste
2 teaspoons grated fresh ginger (I use a rasp)
2 cloves garlic, minced
1 cup chicken broth or water
1 tablespoon sugar
1 to 2 teaspoons fish sauce
6 ounces green beans, sliced on the diagonal into 1-inch lengths
Zest of 1 lime plus 1 lime wedge
Handful fresh Thai basil
Cooked white rice, for serving
Directions
Special equipment:
a pressure cooker- Add 1 cup water to an electric pressure cooker and add the rack. Put the kabocha squash on the rack and follow the manufacturer's guide for locking the lid. Set to pressure cook on high for 3 minutes. Follow the guide again for releasing pressure, then carefully remove the lid. Remove the squash from the pressure cooker and set aside until ready to use.
- Heat a large skillet over medium-high heat and add the oil. Once the oil is hot, add the mushrooms and saute until lightly browned, about 10 minutes. Remove from the skillet and set aside until ready to use.
- Set the same large skillet over medium-low heat. Carefully scoop the coconut cream (the thick, almost solid white stuff) out of the can of coconut milk into the skillet. Set aside the remaining liquid in the can. Cook the coconut cream until it resembles yogurt and is sizzling around the edges, about 5 minutes. Add the curry paste, ginger and garlic. Turn the heat up to medium. Saute until the paste has deepened in color and the oil starts to separate from the paste, 3 to 5 minutes.
- Pour in the chicken broth, sugar, remaining canned coconut liquid and 1 teaspoon fish sauce. Taste; add more fish sauce if it's not salty enough. Stir well and bring to a boil. Add the squash, mushrooms and green beans. Stir well and turn the heat to low. Simmer until the green beans are cooked through, about 15 minutes.
- Finish with the lime zest, a squeeze of the lime wedge and the basil. Serve over rice.