Curried Kabocha

Curried Kabocha
  • 1 tablespoon sesame oil
  • 3 cups cubed kabocha (Japanese winter squash)
  • 1 yellow onion, sliced
  • 1/2 (14 ounce) can coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon grated ginger
  • 1 teaspoon curry powder
  • 1 pinch brown sugar, or to taste
  • salt to taste


  1. Heat sesame oil in a large skillet over medium heat. Add kabocha and onion; cook and stir until tender and onion is translucent, about 10 minutes. Stir in coconut milk, fish sauce, ginger, and curry powder. Bring to a simmer; cook until flavors combine, about 5 minutes. Season with brown sugar and salt.

04/17/2018
Curried Kabocha, recipe PT15M PT1H 5 455 calories

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