Squash and Tokyo Bekana Curry
Makes approximately six servings.
3 pounds Kabocha squash (or any orange squash)
1 bunch Tokyo Bekana (or another Asian green)
1 yellow onion
4 cloves garlic
1 tablespoon fish sauce
1 teaspoon black pepper, ground
3 teaspoons salt
2 tablespoons grape seed oil (or another light frying oil like canola oil)
1 stalk lemongrass
2 cups veggie or chicken stock
3 tablespoons red curry paste
1 can coconut milk
1 tablespoon rice vinegar
1 tablespoon sugar
1. Wash and dry vegetables. Thinly slice the onion and garlic, roughly chop the greens, and set aside. Peel and split the squash and remove the seeds, then cut into half-inch cubes.
2. Add grape seed oil to a medium sized pot and turn on to high heat. When the oil begins to shimmer, add the onion, garlic, curry paste, salt and pepper, and cook for 3 minutes. Deglaze with the fish sauce and vinegar.
3. Turn down the heat and add the squash, sugar, stock, and lemongrass and continue to gently simmer until the squash is very tender (about 20 minutes).
4. Add the coconut milk and greens and cook just until the greens have wilted
5. Right before serving, taste and season with more salt and pepper if needed. Serve alongside rice with chopped cilantro and sliced limes to garnish.