Prep 15 mins
Cook 40 mins
This recipe is a recreation of a meal in one of the night markets in Bangkok, Thailand.
- 1 1⁄2 quarts kabocha squash (cut into 1 1/2-in. chunks) or 1 1⁄2 quarts orange-colored winter squash, peeled (cut into 1 1/2-in. chunks)
- 1 teaspoon salt, divided
- 3 tablespoons vegetable oil, divided
- 1 onion, halved cut into half-moons
- 2 serrano chilies, minced
- 1 cinnamon stick (2 1/2 in.)
- 20 fresh curry leaves or 6 dried bay leaves
- 1 teaspoon turmeric
- 1 teaspoon cumin seed
- 1 (14 1/2 ounce) can coconut milk
- 1 cup cashews, salted roasted
- 1 tablespoon lemon juice
- steamed basmati rice, to serve
- Sprinkle squash with 1/2 tsp salt. Heat 1 tbsp oil in a large nonstick frying pan over medium-high heat. Brown half the squash in oil, turning once (6 to 8 minutes). Reduce heat if squash starts getting dark. Transfer to a bowl and repeat with 1 tablespoons oil and remaining squash.
- Meanwhile, heat remaining 1 tbsp oil in another large frying pan over medium heat. Cook onion, stirring occasionally, until deep golden (12 to 15 minutes). Transfer half to the nonstick frying pan and reserve other half in a bowl.
- Add chiles, cinnamon, and curry leaves to onion in pan. Cook, stirring often, until curry leaves are very fragrant (2 minutes). Add turmeric, cumin, and remaining 1/2 tsp salt and cook, stirring, until spices are fragrant (1 minute).
- Return squash to nonstick frying pan (with onion) and add coconut milk. Bring to a boil over high heat, then cover, reduce heat, and simmer until squash is tender (5 to 10 minutes). Stir in cashews and lemon juice, and add more salt to taste. Top curry with reserved onion and serve with rice.