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Ingredients35 m servings 92
Original recipe yields 8 servings (4 cups)
- Heat sesame oil in a large skillet over medium heat. Add kabocha and onion; cook and stir until tender and onion is translucent, about 10 minutes. Stir in coconut milk, fish sauce, ginger, and curry powder. Bring to a simmer; cook until flavors combine, about 5 minutes. Season with brown sugar and salt.
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- Cook's Notes:
- You can add the browned meat of your choice with the coconut milk.
- You can eat it as a vegetarian or vegan main dish if you replace the fish sauce with 3 tablespoons soy sauce.
Per Serving: 92 calories; 7 7.3 1.4 0 161 Full nutrition
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