ven to 375. Halve a kabocha squash and place both sides
econds.
5. Add curry powder and stir another 10
Heat oil in a pan over medium heat. Fry onion, serrano peppers, garlic, ginger, cinnamon bark, curry leaves, and cloves until onions are lightly browned, 3 to 5 minutes. Add dried fish, chili powder, curry powder, and turmeric. toss until evenly combined.
Mix mangoes into the pan. Add water and cook until mangoes soften, 10 to 15 minutes. Add coconut milk and season with salt. Simmer 5 to 10 minutes more until flavors are well combined.
Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.
br>If possible leave the curry for a couple of hours
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
Clean Kabocha squash and carerfull cut in
lice the vegetables. For the kabocha, cut it in half horizontally
ith paper towels.
Combine curry powder and salt together in
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.
minute. Stir in red curry paste. Add cooked squash. Stir
nd prep your ingredients.
Curry Base: Shake the can of
eeds.
Cut up the kabocha into large bite sized pieces
oftened, 7 minutes. Add the curry paste and cook, stirring, until
eat, and stir in the curry paste. Fry, stirring constantly, until
Get a kabocha squash. You'll be using
50F / 175\u00b0C.
Cut kabocha in half, scoop out seeds
ll of this in the recipe.).
Start by cutting your
Peel kabocha (pumpkin) or sweet potatoes and
f a pan. Place the kabocha into a steamer basket fitted