Chili paste and sweet kabocha squash give this quick and healthy dinner a Thai flair. If you can’t find kabocha squash, butternut works just as well to make this sweet and spicy Thai squash.
This recipe was first published in full on the blog Curious Cuisiniere. We are pleased to share it with you here for Weekday Supper.
- 1½ cup brown rice
- 2¼ cups water
- 1 teaspoon oil
- 2 medium onions, coarse chopped
- 2 large green peppers, cut into ½ inch chunks
- 1 teaspoon garlic powder (4 cloves)
- 1 inch piece of ginger, finely chopped (or 2 teaspoons dry, powdered ginger)
- 2 pounds kabocha (or butternut) squash, peeled, seeded, and cut into ½ inch cubes
- 2 tablespoons Thai red chili paste
- 2 cups water
- 2 teaspoons soy sauce
- 2 teaspoons lime juice
- Add rice and water to a medium saucepan. Bring to a simmer and cook over low heat until liquid is absorbed, 25 min.
- While the rice is cooking, heat oil in a large, non-stick skillet (with a lid). Add onion and green pepper and sauté over medium-high heat until the onion begins to soften, 3-5 minutes.
- Add garlic and ginger; continue to cook until fragrant, 2-3 min.
- Add squash, chili paste, water and soy sauce. Stir until mixed and bring to a simmer.
- Cover and cook 15 minutes, until squash begins to soften. Uncover and add the lime juice to the pan. Cook for an additional 5 minutes, until the sauce has thickened.
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