Thai Red Curry with Kabocha Squash

Ingredients

• 13 ounce coconut milk unsweetened canned
• 0.3 cup cilantro leaves fresh coarsely chopped
• 1 tablespoon ginger fresh peeled finely chopped (from a 1-)
• 4 medium garlic clove finely chopped
• 2 medium bell pepper green cut into 1/4-inch strips
• 2.5 pounds kabocha squash peeled seeded cut into 1-inch cubes
• 1.5 teaspoons kosher salt plus more for seasoning
• 2 teaspoons juice of lime freshly squeezed
• 1 tablespoon soya sauce 
• 3 tablespoons curry paste red
• 1 tablespoon vegetable oil 
• 0.5 cup water 
• 1 medium onion yellow

Equipment

• frying pan

Directions

1. Heat the oil in a large frying pan over medium heat until shimmering.
2. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until the onion has softened, about 6 minutes.
3. Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute.
4. Add the curry paste, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute.
5. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a simmer.Stir in the squash, return to a simmer, reduce the heat to medium low, and continue to simmer, stirring occasionally, until the squash is fork-tender but still firm, about 20 to 25 minutes.
6. Remove the pan from the heat and stir in the lime juice. Taste and season with salt as needed.
7. Sprinkle with the cilantro and serve immediately over steamed rice.