Gourmets Southeast Asian Squash Curry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

KABOCHA SQUASH RED CURRY



Kabocha Squash Red Curry image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 17

2 tablespoons unsalted butter
1 carrot, cut into 1/2-inch dice
1/2 Spanish onion, cut into 1/2-inch dice
2 tablespoons finely minced fresh ginger
4 cups 1-inch-dice kabocha squash (from about 1 peeled squash)
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 tablespoons Thai red curry paste
Two 13.5-ounce cans coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 cup fresh spinach
Cooked long-grain rice (preferably jasmine), for serving
1/2 cup peanuts, toasted
1/2 cup fresh cilantro leaves
1/4 cup pomegranate seeds
Lime wedges, for serving

Steps:

  • Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
  • Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
  • Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.

WINTER SQUASH AND WILD MUSHROOM CURRY



Winter Squash and Wild Mushroom Curry image

This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It's also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.

Provided by David Tanis

Categories     dinner, easy, lunch, quick, curries, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons vegetable oil
10 ounces butternut or other winter squash, peeled and cut into 1/2-inch pieces
Kosher salt and black pepper
1 or 2 small green chiles, such as jalapeño or serrano
3 medium shallots or 1 small onion, finely diced
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
Handful of fresh or frozen curry leaves (optional)
2 garlic cloves, minced
1 teaspoon ground coriander
Pinch of ground cayenne
1/2 teaspoon ground turmeric
1 pound mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
3/4 cup coconut milk
2 tablespoons lime juice
Cilantro sprigs, for garnish

Steps:

  • In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
  • Cut a lengthwise slit in each chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)
  • Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
  • Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.
  • Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
  • Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 461 milligrams, Sugar 5 grams, TransFat 0 grams

SOUTHEAST ASIAN SQUASH CURRY



Southeast Asian Squash Curry image

Provided by Maggie Ruggiero

Categories     Quick & Easy     Dinner     Cashew     Curry     Spinach     Squash     Butternut Squash     Fall     Potluck     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

1 tablespoon plus 2 teaspoons vegetable oil, divided
1 1/2 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces
3/4 teaspoon cumin seeds
1 medium onion, thinly sliced
1 (14-ounce) can unsweetened coconut milk (do not stir), divided
1 1/2 to 2 tablespoons Thai Kitchen red curry paste
1/3 cup water
1 (2- to 3-inch) cinnamon stick
3 whole cloves
5 ounces baby spinach (5 cups packed)
1 tablespoon Asian fish sauce, or to taste
1/4 cup salted roasted cashews, chopped
Accompaniment: lime wedges

Steps:

  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.
  • Add remaining 2 teaspoons oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
  • Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.

SOUTHEAST ASIAN SQUASH CURRY



Southeast Asian Squash Curry image

Make and share this Southeast Asian Squash Curry recipe from Food.com.

Provided by mell_2

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil, divided
2 teaspoons vegetable oil, divided
1 1/2 lbs butternut squash, peeled, seeded, and cut into 1/2-inch pieces
3/4 teaspoon cumin seed
1 medium onion, thinly sliced
1 (14 ounce) can unsweetened coconut milk, divided (do not stir)
1 1/2-2 tablespoons thai kitchen red curry paste
1/3 cup water
1 cinnamon stick (2- to 3-inch)
3 whole cloves
5 ounces Baby Spinach (5 cups packed)
1 tablespoon asian fish sauce
1/4 cup roasted salted cashews, chopped

Steps:

  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.
  • Add remaining 2 teaspoons oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
  • Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.
  • Serve with:
  • jasmine rice.

Nutrition Facts : Calories 401.2, Fat 32, SaturatedFat 21, Sodium 452.3, Carbohydrate 30, Fiber 4.9, Sugar 5.7, Protein 6.7

SPAGHETTI SQUASH CURRY



Spaghetti Squash Curry image

Make and share this Spaghetti Squash Curry recipe from Food.com.

Provided by Queenofcamping

Categories     Curries

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 spaghetti squash
1 onion, diced
1 tablespoon curry powder
1 teaspoon cinnamon
1 (28 ounce) can crushed tomatoes
1 lb peas
1 lb corn
1 cup raisins

Steps:

  • First, microwave the spaghetti squash for about 20 minutes and get the "noodles" ready.
  • Place diced onion in a wok and add curry powder and cinnamon.
  • Add a little water and cook until onions are translucent.
  • Add tomatoes, corn, peas, and raisins and cook until sauce boils.
  • Add the spaghetti squash noodles to the sauce until well mixed and coated with sauce.
  • Time to cook the spaghetti squash is included in prep time.

GOURMET'S SOUTHEAST ASIAN SQUASH CURRY



Gourmet's Southeast Asian Squash Curry image

Make and share this Gourmet's Southeast Asian Squash Curry recipe from Food.com.

Provided by Vicki Kaye

Categories     < 60 Mins

Time 40m

Yield 1 dish, 4 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons olive oil, divided
1 1/2 lbs butternut squash, peeled, seeded, and cut into 1/2-inch pieces
3/4 teaspoon cumin seed
1 medium onion, thinly sliced
1 (14 ounce) can unsweetened coconut milk (divided)
1 1/2-2 tablespoons red curry paste
1/3 cup water
1 cinnamon stick
3 whole cloves
5 ounces spinach leaves, five cups packed
1 tablespoon fish sauce
1/4 cup cashew nuts, roasted, salted, chopped

Steps:

  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Saute squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.
  • Add remaining 2 teaspoon oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can, do not stir, and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
  • Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.
  • Serve with jasmine rice.

Nutrition Facts : Calories 393.4, Fat 30.9, SaturatedFat 20.4, Sodium 462.1, Carbohydrate 30.7, Fiber 5.5, Sugar 5.7, Protein 6.7

More about "gourmets southeast asian squash curry recipes"

SOUTHEAST ASIAN SQUASH CURRY RECIPE | EAT SMARTER USA
southeast-asian-squash-curry-recipe-eat-smarter-usa image
Web Jan 26, 2016 Remove the flesh, peel, and grate around 2 cups. 2. Mix together the squash and onions. Line a bowl (one that will fit in a large …
From eatsmarter.com
Cuisine Asian, Vietnamese
Total Time 45 mins
Servings 4


CURRIED SQUASH SOUP WITH RED CURRY BUTTER CROUTONS
curried-squash-soup-with-red-curry-butter-croutons image
Web Oct 25, 2017 Curried Butternut Squash Soup: Recipe Instructions. Preheat your oven to 400 degrees F. Spread out the cut butternut squash on a sheet pan lined with parchment paper, and season with salt, …
From thewoksoflife.com


30-MINUTE SQUASH COCONUT CURRY RECIPE - PINCH OF YUM
30-minute-squash-coconut-curry-recipe-pinch-of-yum image
Web Mar 12, 2013 Instructions. Cook bulgur according to package directions. Set aside. Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger. Saute for 2-3 minutes, until soft and fragrant. Sprinkle …
From pinchofyum.com


THAI BUTTERNUT SQUASH RED CURRY RECIPE | LITTLE SPICE JAR
thai-butternut-squash-red-curry-recipe-little-spice-jar image
Web Sep 6, 2022 2-2 ½ cups diced butternut squash (about 1.5 pounds) 1 tablespoon grated ginger 2-3 tablespoons red curry paste ½ tablespoon yellow curry powder 1 (15 ounce) can coconut milk ¾ cup vegetables or …
From littlespicejar.com


BUTTERNUT SQUASH CURRY WITH CHICKPEAS - RAINBOW PLANT LIFE
butternut-squash-curry-with-chickpeas-rainbow-plant-life image
Web Jan 8, 2019 Add the garlic, ginger, lemongrass, chile peppers, and curry paste, and stir frequently for 2 minutes. Deglaze the pan with vegetable broth, then add in the coconut milk, butternut squash, coconut sugar, …
From rainbowplantlife.com


THAI RED CURRY WITH BUTTERNUT SQUASH AND CHICKPEAS
thai-red-curry-with-butternut-squash-and-chickpeas image
Web Apr 15, 2013 Step 1. 1. Peel the squash, cut it lengthwise in half, and scoop out the seeds. Cut off the top where it meets the bulbous bottom. Cut the bulb end into 3/4- inch-wide wedges.
From epicurious.com


CHICKPEA AND KABOCHA SQUASH CURRY RECIPE - EASY ASIAN FUSION
Web Finely mince the ginger, shallots and chillies, and roughly chop the coriander. Mix the ginger and shallots with the curry powder, lime juice, yogurt, sriracha (or other hot sauce), and …
From scmp.com


THIS SQUASH CURRY RECIPE LETS YOU DISCOVER THE NUTTY GOODNESS OF ...
Web Oct 25, 2020 Fresh cilantro leaves, for garnish (optional) Step 1 Position racks in the upper and lower middle of the oven and preheat to 400 degrees. Line two large, rimmed …
From washingtonpost.com


GOURMET MAIN DISH RECIPES
Web Gourmet Chicken Main Dishes. Lobster Ravioli. Stout-Braised Lamb Shanks. 45 Ratings. Prosciutto-Wrapped Pork Tenderloin with Crispy Sage. 13 Ratings. Authentic Louisiana …
From allrecipes.com


11 BEST GOURMET RECIPES | POPULAR GOURMET RECIPES - NDTV FOOD
Web Jul 9, 2021 2. Quail Legs with Tamarind Glaze and Fig Chutney. A gourmet plate featuring tangy glazed quail legs served with a freshly made fig chutney. 3. Sarson Ki Gilawat with …
From food.ndtv.com


SOUTHEAST ASIAN SQUASH CURRY RECIPE | KEEPRECIPES: YOUR …
Web 1 tablespoon plus 2 teaspoons vegetable oil, divided 1 1/2 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces 3/4 teaspoon cumin seeds
From keeprecipes.com


THE 37 MOST POPULAR RECIPES FROM GOURMET MAGAZINE | EPICURIOUS
Web Feb 1, 2022 Lemon Curd. This simple lemon curd recipe uses equal quantities of fresh lemon juice and sugar, so that it's bright and tart. Dollop it on yogurt, serve it with scones, …
From epicurious.com


JAPANESE CURRY WITH WINTER SQUASH AND MUSHROOMS RECIPE - BON …
Web Dec 20, 2022 Step 1. Melt butter in a small saucepan over medium heat. Whisk in flour and cook, whisking often, until roux is light golden brown, 5–8 minutes. Stir in curry powder …
From bonappetit.com


GOURMET RECIPES
Web Gourmet Bread. Balsamic Braised Pork Tenderloins with Fresh Figs. 2 Ratings. Stout-Braised Lamb Shanks. 45 Ratings. Prosciutto-Wrapped Pork Tenderloin with Crispy …
From allrecipes.com


SQUASH CURRY RECIPE - FOOD.COM
Web Heat oil and fry ginger, cardamom (and optionally 1 cloves) and medium heat until the spices are fragrant. Add squash, celery and potato. Add ground spices (optional spices: …
From food.com


GOURMET DEFINITION & MEANING | DICTIONARY.COM
Web Gourmet definition, a connoisseur of fine food and drink; epicure. See more.
From dictionary.com


Related Search