1 tablespoon vegetable oil
1 medium yellow onion, medium dice
1 1/2 teaspoons kosher salt, plus more for seasoning
2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips
4 medium garlic cloves, finely chopped
1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)
3 tablespoons Thai red curry paste
1 (13- to 14-ounce) can unsweetened regular coconut milk
1/2 cup water
1 tablespoon soy sauce
1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
2 teaspoons freshly squeezed lime juice
1/4 cup coarsely chopped fresh cilantro
Steamed white rice or steamed brown rice, for serving
1 Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until the onion has softened, about 6 minutes. Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute.
2 Add the curry paste, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a simmer.
3 Stir in the squash, return to a simmer, reduce the heat to medium low, and continue to simmer, stirring occasionally, until the squash is fork-tender but still firm, about 20 to 25 minutes. Remove the pan from the heat and stir in the lime juice. Taste and season with salt as needed.
4 Sprinkle with the cilantro and serve immediately over steamed rice.
Recipe adapted from Chow