Thai Red Curry & Rice with Shokichi Squash & Eggplant

Thai Red Curry & Rice

with Shokichi Squash & Eggplant

Group Created with Sketch. 50 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving

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!)

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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!

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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: