Thai Red Curry & Rice with Shokichi Squash & Eggplant

Thai Red Curry & Rice

with Shokichi Squash & Eggplant

50 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In our interpretation of a Thai favorite, massaman curry, we’re using colorful cherry tomatoes and eggplant, alongside shokichi squash—an autumn variety ranging in color from light to dark green with a sweet, pumpkin-like flavor. Fresh ginger and red curry paste give the dish its enticing aroma, while coconut milk and peanut butter beautifully complement the creaminess of the squash. (When peeling your shokichi, be sure to use a sharp knife and a steady hand!)

See Plans
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Medium dice the eggplant. Cut off and discard the ends of the squash. Using a knife, carefully peel and halve the squash. Scoop out and discard the pulp and seeds, then medium dice the squash. Peel and mince the ginger. Peel the carrot; cut into ½-inch-thick rounds. Quarter the tomatoes. Pick the cilantro leaves off the stems; finely chop the stems, keeping the leaves whole. Quarter the lime. In a bowl, combine the peanut butter and 2 tablespoons of water; stir until smooth.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, 1 cup of water and a big pinch of salt. Heat to boiling on high; once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Set aside in a warm place.

Brown the eggplant:
3 Brown the eggplant:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the eggplant and cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Season with salt and pepper. Transfer to a bowl. Wipe out the pan.

Start the curry:
4 Start the curry:

While the rice continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened. Add ½ cup of water; cook, stirring occasionally, 3 to 4 minutes, or until the water has cooked off. Add the ginger, carrot and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

Finish the curry:
5 Finish the curry:

To the pan, add the tomatoes, cilantro stems, browned eggplant, peanut butter mixture, coconut milk (shaking the can just before opening) and ½ cup of water; season with salt and pepper. Simmer, stirring occasionally, 6 to 8 minutes, or until the mixture is thickened and slightly reduced in volume. (Be careful not to boil, as the coconut milk may separate.) Turn off the heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the cooked rice and finished curry between 2 dishes. Garnish with the whole cilantro leaves and remaining lime wedges. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Medium dice the eggplant. Cut off and discard the ends of the squash. Using a knife, carefully peel and halve the squash. Scoop out and discard the pulp and seeds, then medium dice the squash. Peel and mince the ginger. Peel the carrot; cut into ½-inch-thick rounds. Quarter the tomatoes. Pick the cilantro leaves off the stems; finely chop the stems, keeping the leaves whole. Quarter the lime. In a bowl, combine the peanut butter and 2 tablespoons of water; stir until smooth.

2 Cook the rice:

In a small pot, combine the rice, 1 cup of water and a big pinch of salt. Heat to boiling on high; once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Set aside in a warm place.

Cook the rice:
Brown the eggplant:
3 Brown the eggplant:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the eggplant and cook, stirring occasionally, 5 to 7 minutes, or until lightly browned and softened. Season with salt and pepper. Transfer to a bowl. Wipe out the pan.

4 Start the curry:

While the rice continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened. Add ½ cup of water; cook, stirring occasionally, 3 to 4 minutes, or until the water has cooked off. Add the ginger, carrot and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

Start the curry:
Finish the curry:
5 Finish the curry:

To the pan, add the tomatoes, cilantro stems, browned eggplant, peanut butter mixture, coconut milk (shaking the can just before opening) and ½ cup of water; season with salt and pepper. Simmer, stirring occasionally, 6 to 8 minutes, or until the mixture is thickened and slightly reduced in volume. (Be careful not to boil, as the coconut milk may separate.) Turn off the heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste.

6 Plate your dish:

Divide the cooked rice and finished curry between 2 dishes. Garnish with the whole cilantro leaves and remaining lime wedges. Enjoy!

Plate your dish:
Browse Steps
1 of 6