Kabocha Curry
435Cal, 69g Carbs, 7g Fat, 21g Protein – NOTE: Minimum 12L+ stock pot size
Servings
20servings
Servings
20servings
Ingredients
  • 5lbs Chicken breastAbout 8-10 large chicken breasts
  • 5 Bell peppers
  • 2 Yellow onions
  • 2medium KabochasDiced with seeds/insides scraped out
  • 4 Jalapenos
  • 1bulb garlic
  • 1 Lime
  • 1/2bunch Cilantro
  • 1stalk GingerAbout 3 inch piece
  • 3stalks Lemongrass
  • 4-513oz can Coconut milk
  • 34oz can Thai red curry paste
  • 0-1cup WaterDepending on how thick the curry needs to be
  • 3tbsp Fish sauce
  • 4tbsp Soy sauce
Seasoning
  • 1/2 to 3tsp Salt, Pepper, Turmeric
Instructions
  1. Dice and saute onions, garlic, bell peppers, ginger until soft
  2. Add and saute chicken breasts, jalapenos, and seasoning OR Sous vide chicken for 140F for 1-1.5hrs with seasoning mixed inside. Add a little bit of coconut milk to mix seasoning in bag
  3. Transfer ingredients to a large pot and add the curry paste. Mix around until curry paste is evenly dissolved. Optionally add in extra water to thin the curry.
  4. Add kabocha, then add in coconut milk and bring to a simmer
  5. Add in lemon grass, fish sauce, soy sauce
  6. Simmer for 20-25 mins until kabocha is soft
  7. Add in lime juice and cilantro
  8. Serve over white rice
Recipe Notes
  • Kabocha is a Japanese squash that is sweet and savory at the same time. This is by far my favorite curry recipe of all time.
  • If kabocha is too tough to cut, bake kabocha at 400F for 20 mins then dice and scrape out seeds.
  • For those who cannot tolerate any spice, use less red curry paste and more coconut milk and omit jalapenos.