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Kabocha Squash Red Curry

with Brown Rice

Kabocha Squash Red Curry with Brown Rice

The kabocha squash is a dark green, squat squash that resembles a pumpkin. Portuguese sailors introduced the kabocha squash to Japan in the mid-1500s, and it has been cultivated there ever since. It has a sweet, nutty flavor (think: a cross between a sweet potato and a pumpkin) and a fluffy texture.

Kabocha Squash Red Curry with Brown Rice ingredients
  • 1 Cup Brown Rice
  • 3 Cloves Garlic
  • 2 Stalks Lemongrass
  • 1 Bunch Cilantro
  • 1 Bunch Mint
  • 1 Cubanelle Pepper
  • 1 Kabocha Squash
  • 1 Lime
  • 1 Red Onion
  • 2 Tablespoons Red Curry Paste
  • 1 5.5-Ounce Can Coconut Milk
Cook the rice:
1 Cook the rice:
In a small pot, combine the rice, 2 cups of water, and a pinch of salt. Heat to boiling on high. Cover, reduce the heat to low, and simmer for about 25 minutes, or until the liquid is absorbed and the rice is cooked through. Remove from heat and fluff the finished rice with a fork.
Prepare the ingredients:
2 Prepare the ingredients:
Peel and mince the garlic. Cut off the ends of the lemongrass and peel away the fibrous layers, until you get to the soft, white core. Mince the lemongrass cores. Roughly chop the cilantro. Pick the mint leaves off of the stems. Small dice the cubanelle pepper. With a vegetable peeler or a sharp knife, peel the kabocha squash. Cut the squash in half lengthwise, then scoop out the seeds with a spoon. Large dice the squash. Cut the lime into wedges. Peel and small dice the red onion.
Cook the vegetables:
3 Cook the vegetables:
While the rice cooks, heat some olive oil in a large pot on high until hot. Add the onion, pepper, garlic, and lemongrass and cook 4 to 6 minutes, or until softened, stirring occasionally.
Cook the squash:
4 Cook the squash:
Add the squash and cook 4 to 6 minutes, stirring frequently, or until the squash starts to soften.
Make the curry:
5 Make the curry:
Add the coconut milk, red curry paste, and ½ cup of water. Season with salt and pepper to taste. Reduce the heat to medium-low and simmer about 7 to 10 minutes, or until the squash is softened and the liquid is slightly reduced in volume, stirring occasionally.
Plate your dish:
6 Plate your dish:
Divide the rice between 2 bowls. Top the rice with the squash curry. Garnish with the mint, cilantro, and a lime wedge. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:
In a small pot, combine the rice, 2 cups of water, and a pinch of salt. Heat to boiling on high. Cover, reduce the heat to low, and simmer for about 25 minutes, or until the liquid is absorbed and the rice is cooked through. Remove from heat and fluff the finished rice with a fork.
2 Prepare the ingredients:
Peel and mince the garlic. Cut off the ends of the lemongrass and peel away the fibrous layers, until you get to the soft, white core. Mince the lemongrass cores. Roughly chop the cilantro. Pick the mint leaves off of the stems. Small dice the cubanelle pepper. With a vegetable peeler or a sharp knife, peel the kabocha squash. Cut the squash in half lengthwise, then scoop out the seeds with a spoon. Large dice the squash. Cut the lime into wedges. Peel and small dice the red onion.
Prepare the ingredients:
Cook the vegetables:
3 Cook the vegetables:
While the rice cooks, heat some olive oil in a large pot on high until hot. Add the onion, pepper, garlic, and lemongrass and cook 4 to 6 minutes, or until softened, stirring occasionally.
4 Cook the squash:
Add the squash and cook 4 to 6 minutes, stirring frequently, or until the squash starts to soften.
Cook the squash:
Make the curry:
5 Make the curry:
Add the coconut milk, red curry paste, and ½ cup of water. Season with salt and pepper to taste. Reduce the heat to medium-low and simmer about 7 to 10 minutes, or until the squash is softened and the liquid is slightly reduced in volume, stirring occasionally.
6 Plate your dish:
Divide the rice between 2 bowls. Top the rice with the squash curry. Garnish with the mint, cilantro, and a lime wedge. Enjoy!
Plate your dish: