Vegetarian Thai Red Curry with Squash

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Curry is a lot less complicated than I predicted, since using prepared red curry paste is a quick and easy way to add a lot of flavor to a meal. The spiciness of this dish is easy to adjust when you make the curry in your own kitchen. It is as simple as adding more or less curry paste to the pan. When eating out, though, I have noticed that different restaurants of the same type of cuisine all seem to have unique rating scales for spiciness. For example, choose a number between one and five. But then you go across town (or just down the block) and the scale is between one and twenty. This makes consistency difficult – especially if you are like me and like it a little spicy, but not too spicy. The spiciness level when I cook curry at home is always spot on.

I prefer to make curry with squash because the squash really soaks up the flavors. Acorn squash is sweet and nutty on its own, but you could also use kabocha or butternut squash, though the cooking times may differ for those varieties. To choose a good acorn squash at the store, pick one that is dark green and without any soft spots. The dark green skin of the squash can be left on in the recipe if you prefer, as it is also edible.

Coconut milk adds a little sweetness to the curry, complementing the spice. As the curry simmers for twenty minutes or so, it becomes thicker and creamier. The lime juice added at the end of the recipe helps to cool down the intensity of the red curry paste as well. Spoon the mixture over cauliflower rice for a nourishing and filling meal.