Kabocha Squash and Bok Choy Green Curry

     I really enjoy the kabocha squash commonly found here on Guam. It is a Japanese squash, often referred to as a pumpkin. I think it has the sweetness of butternut squash and the starchy texture of a potato. It is a power house of excellent nutrients and even the skin is edible. One of my favorite ways to eat it is to slice it (skin on), toss with a little coconut or olive oil, sprinkle with cumin, paprika, salt and pepper, then roast in a 400°F oven for about 20 minutes (time depends on how thin or thick the squash is cut). Roasted kabocha is addicting like chips or fries!

     Pictured above is the kabocha squash I used for this curry. I used just about half and will roast up the other half tomorrow. It is a hard squash to cut. You will want to be careful when cutting. Use a sharp knife, forcing the blade down to split the squash in half. I find it helps to cut just off center from the stem. Once you get it halved, remove the seeds with a spoon. Lay the squash down on the flat side and continue cutting 1" slices. For this curry you will want to cut the slices into bite size pieces.

     This Thai inspired curry is rich in flavors from green chili, garlic, lemongrass, Thai ginger, shallot and kaffir lime leaves. Although there are green chili's in this dish, I find it has a subtle hint of them. I have used 2 T. of the green curry paste. If you are unsure of the taste then just add 1 T., thoroughly blend, taste and decide if you want more.

Enjoy!

Kabocha Squash and Bok Choy Green Curry

Serves 4

printable recipe

Ingredients:

1 T. coconut oil

1 shallot, chopped

1 stalk celery sliced thin

2-3 cups water (start with 2 cups, add more water to thin curry as desired)

1- 14 oz. can coconut milk

2 T. green curry paste (Thai Kitchen)

3 kaffir lime leaves*

2 t. palm sugar (or brown sugar)
1 T. Bragg’s Liquid Aminos (or soy sauce)

2 T. lime juice

4 C. cubed kabotch squash, seeded, skin on
2 bunched baby bok choy, washed, cut off root end

* dried kaffir lime leaves can be found at Asian markets. Cook them whole like a bay leaf and remove before eating. You can omit them from this recipe if you don't have any. Kaffir leaves add such a nice citrus element to Thai curries. It is hard for me to describe but it is that special taste you will recognize but can't quite figure out what it is. Not an equivalent substitute but you could add some lime zest and a bay leaf. 

Directions:

1.  Heat oil on medium heat in a 5 qt. chili pot or similar size pan. 

2. Sauté the shallot and celery in the oil a few minutes until the onion soften.

3. Add the coconut milk, kaffir lime leaves and green curry paste. Reduce heat  to medium low and simmer for 5 minutes, then add the water, squash and baby bok choy. Cook for 20 or 30 minutes, until vegetables are very tender.

4. Stir in the palm sugar, Bragg’s Liquid Aminos and lime juice.

Serve with brown rice.