Kabocha Curry
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servings
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Ingredients
- 5 lbs Chicken breast About 8-10 large chicken breasts
- 5 Bell peppers
- 2 Yellow onions
- 2 medium Kabochas Diced with seeds/insides scraped out
- 4 Jalapenos
- 1 bulb garlic
- 1 Lime
- 1/2 bunch Cilantro
- 1 stalk Ginger About 3 inch piece
- 3 stalks Lemongrass
- 4-5 13oz can Coconut milk
- 3 4oz can Thai red curry paste
- 0-1 cup Water Depending on how thick the curry needs to be
- 3 tbsp Fish sauce
- 4 tbsp Soy sauce
Seasoning
- 1/2 to 3 tsp Salt, Pepper, Turmeric
Ingredients
Seasoning
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Instructions
- Dice and saute onions, garlic, bell peppers, ginger until soft
- Add and saute chicken breasts, jalapenos, and seasoning OR Sous vide chicken for 140F for 1-1.5hrs with seasoning mixed inside. Add a little bit of coconut milk to mix seasoning in bag
- Transfer ingredients to a large pot and add the curry paste. Mix around until curry paste is evenly dissolved. Optionally add in extra water to thin the curry.
- Add kabocha, then add in coconut milk and bring to a simmer
- Add in lemon grass, fish sauce, soy sauce
- Simmer for 20-25 mins until kabocha is soft
- Add in lime juice and cilantro
- Serve over white rice
Recipe Notes
- Kabocha is a Japanese squash that is sweet and savory at the same time. This is by far my favorite curry recipe of all time.
- If kabocha is too tough to cut, bake kabocha at 400F for 20 mins then dice and scrape out seeds.
- For those who cannot tolerate any spice, use less red curry paste and more coconut milk and omit jalapenos.
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