Beef Curry with Kabocha Squash แกงฝักทอง - Episode 39

Notes

Curry is one of my favorite items to cook with, and mixing it with beef and squash really brings about a unique flavor profile. My Beef Curry with Kabocha Squash recipe is thick and hearty, and a great dish for when squash is in season. Kabocha squash is a winter variety, and is sometimes called Japanese Pumpkin. A lot of people might not be familiar with cooking kabocha squash recipes, and some might even find it intimidating because of its hard skin. But don't be intimidated, under that hard exterior is a soft, sweet, and earthy, tasty, and fleshy fruit. Kabocha squash is even sweeter than butternut squash, and almost as sweet as a sweet potato. It lends itself dishes that need a little natural sweetness. 

This is a great recipe as it is. But of course there are a couple of easy substitutes. For example, if you can't find kabocha squash, you can use pumpkin or even sweet potato. Of course, if you don't eat beef, then you can substitute with chicken, pork, or your favorite protein alternative. Lastly, I like my curry thick, but if you like your curry a little more soupy just add a bit more broth or stock when cooking.

Click Pictures for Full Size Image

Serving Info

Prep. time: 15 minutes
Cook time: 25 minutes
Total Time: 40 minutes
Serving size: 4 people

Print Friendly and PDF

Ingredients

Half of small Kabocha Squash
16 ounces beef
3 tablespoons red curry
2 tablespoons coconut oil
14 ounces coconut milk (1can)
2 cups chicken stock
1 ½ tablespoons fish sauce
1 tablespoon sugar
Little salt to taste
5 kaffir lime leaves
2 handfuls Thai basil
3 red peppers