Thai Red Curry with Kabocha Squash and Makrut Lime

Steps

1. Make the curry paste: blend the 3 chopped Fresno chilies, lemongrass, shallots, garlic, ginger, coriander, cumin, tomato paste and paprika with 2 tablespoons of water in a small blender or food processor until a thick, mostly smooth paste forms, scraping down the sides as needed.
2. Start the rice. Spoon 1/2 cup of the thick cream from the top of the coconut milk into a large saucepan with the oil. Bring to a boil over medium-high heat and cook 3 minutes, stirring, until it thickens and the oil begins to separate.
3. Add the curry paste and fry 3–4 minutes, stirring constantly, until it darkens, the raw garlic smell is gone and it smells intensely fragrant.
4. Add the remaining coconut milk, the broth, kabocha and lime leaves. Bring to a boil, then reduce to a steady simmer, partially covered, and cook 12–15 minutes, until the squash is just tender when pierced with a knife.
5. Add the tofu and simmer 5 minutes, until heated through and a few pieces of squash have broken down to thicken the sauce.
6. Stir in the soy sauce, sugar and lime juice. Taste and adjust: it should be salty, slightly sweet and gently sour.
7. Turn off the heat and stir in the Thai basil until just wilted. Serve over jasmine rice topped with sliced chili.

Kitchen tip

The 5-minute homemade paste keeps this curry truly vegetarian: most store-bought Thai curry pastes contain shrimp paste. Leave the kabocha skin on; it softens completely and helps the chunks hold their shape. Makrut lime leaves freeze perfectly, so keep a bag in the freezer. No Thai basil? Use Italian basil plus a few mint leaves.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.