Kabocha squash Thai red curry
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Serving bowl
Ingredients
- Butter, 2 tbsp, unsalted
- Yellow onion, 1, 1/2-inch diced
- Carrot, 1, 1/2-inch diced
- Kosher salt, 1 pinch
- Kabocha squash, 5 cups, peeled and cut 1-inch cubes
- Chickpeas, 15 ounces, rinsed and drained
- Garlic, 4 cloves, minced
- Ginger, 2 tbsp, minced
- Red curry paste, 3 tbsp
- Tamarind paste, 1 tbsp
- Coconut milk, 2 cups, full fat
- Chicken stock, 1 cup, low-sodium
- Baby spinach, 2 handfuls
- Fish sauce, 1 tbsp
- Jasmine rice, 4 cups, cooked, to serve
- Peanuts, 1 cup, chopped, to garnish
- Coriander, half, chopped, to sprinkle
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