- 2 tbsp Thai red curry paste
- ½ small kabocha squash (1 pound)—peeled, seeded and cut into 1 ½-inch pieces (4 cups)
- 1 cup coconut milk
- 1 tbsp fish sauce
- 3 tbsp fresh lime juice
- ½ cup mixed chopped herbs, such as cilantro and basil
In a large saucepan, heat oil. Add the curry paste and squash and cook over high heat, stirring, until lightly caramelized, 3 minutes. Add the coconut milk, fish sauce and 4 cups of water and bring to a boil. Cover and simmer until the squash is tender, about 15 minutes. Stir in lime juice and herbs and season with salt and pepper.