Kabocha Squash Curry
In the realm of vegetable-based curries, kabocha curries know no beat. (According to us, at least.) Maybe it’s the sentimentality around squash season, or a hau
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.homiah.com.
Ingredients
- 3 small shallots, thinly sliced
- ½ lb. (226g) kabocha squash, cut into 2-inch cubes
- 6-8 oz. (~200g) pork belly, thinly sliced (optional)
- 1 Homiah Malaysian Red Curry Spice Kit (1 pack has 2 kits)
- 1 cup (240ml) coconut milk
- 3/4 cup (180ml) water
- 2 tsp (10ml) fish sauce (optional)
- 1 1/2 lb. (680g) cooked egg noodles, or another noodle of your choice
- 2-3 makrut lime leaves or 1 stalk scallions, thinly sliced, to garnish
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