Red Curry with Kabocha Squash and Brown Rice - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural

Name: Red Curry with Kabocha Squash and Brown Rice - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural
Ingredients: 1 tablespoon peanut or canola oil; 1 medium yellow onion, chopped; 1 medium red bell pepper, seeds and ribs removed and cut into 1/4-inch strips; 2 tablespoons minced garlic (about 4 cloves); 1 tablespoon peeled and minced fresh ginger (from about a 1-inch knob); ¼ cup Thai red curry paste, can be store bought; 1 (13-ounce) can light coconut milk; 1/2 cup water; 2 tablespoons reduced sodium soy sauce; 1 medium kabocha squash (about 2 ½ pounds), peeled, seeded, and cut into 1-inch cubes; 1/4 cup coarsely chopped fresh cilantro, for serving; 2 limes, quartered, for serving; 2 cups cooked brown rice, for serving

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Heat a wok or large sauté pan over high heat. Add the oil and swirl to coat the bottom of the pan. Add the onion and cook, stirring occasionally, until the onio

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Ingredients

1 tablespoon peanut or canola oil
1 medium yellow onion, chopped
1 medium red bell pepper, seeds and ribs removed and cut into 1/4-inch strips
2 tablespoons minced garlic (about 4 cloves)
1 tablespoon peeled and minced fresh ginger (from about a 1-inch knob)
¼ cup Thai red curry paste, can be store bought
1 (13-ounce) can light coconut milk
1/2 cup water
2 tablespoons reduced sodium soy sauce
1 medium kabocha squash (about 2 ½ pounds), peeled, seeded, and cut into 1-inch cubes
1/4 cup coarsely chopped fresh cilantro, for serving
2 limes, quartered, for serving
2 cups cooked brown rice, for serving