Happy Halloween! We thought it only fitting to serve up a pumpkin recipe today. Our pumpkin of choice? Tender kabocha squash, also known as Japanese pumpkin. We love kabocha not only for its mild, round flavor and soft, starchy texture, but also because it is so easy to prep. Leave the skin right on!
Like all the Thai food we love, this Pumpkin and Tofu Curry is full of vibrant and aromatic flavors. Rich coconut milk is the base of this red curry and it melds beautifully with the natural sweetness of the kabocha.
Kaffir lime leaves add a heavenly part citrus, part floral fragrance to the curry. If you’ve never cooked with Kaffir lime leaves before, hunt them down! And be sure to give them a good whiff before you add them to the pot. This dish also uses another classic Southeast Asian ingredient: fish sauce. This stuff packs a strong punch, a little goes a long way.