Creamy, spicy, tangy – this curry is everything I want on a cold winter day.
1/2 medium (~1.25lb) kabocha squash
3 cups (3oz) baby spinach
1 tbsp vegetable oil
1/2 medium yellow onion, diced
1/2 tsp salt
2-4 tbsp red curry paste, depending on your spice tolerance
2 cloves garlic, minced
1 tbsp ginger or galangal, minced
1/2 can (7oz) full-fat coconut milk
1/4 cup chicken broth
1 tsp miso
1/2 tsp fish sauce
Steamed rice, to serve
1 bunch Thai basil
1/4 cup roasted salted peanuts, chopped
Rinse the outside of the kabocha and remove the seeds, then pop it in the microwave for 2 minutes to soften. After that, use a sharp, durable knife to chop it into roughly 1” chunks.
Set the Instant Pot to Sauté on high and add the vegetable oil. Once the oil is hot, add the onion and the 1/2 tsp salt and cook until softened and somewhat translucent, 3-5 minutes. Next, add the minced garlic and ginger and cook just until browned, 1-2 minutes.
Add the red curry paste and mix well. Fry for 1-2 minutes, until aromatic.
Stir in the coconut milk and chicken broth, followed by the miso, fish sauce, and soy sauce. Adjust seasoning to taste. (Keep in mind that adding the kabocha will mellow the flavors, so err on the side of stronger-than-you’d-like for now.)
Press Cancel to stop sautéing, then place the lid on the pot. Ensure the vent is closed, then cook on high pressure for 10 minutes.
Once cooking is done, quick-release the Instant Pot and open it up. The curry should look a bit watery, and the pumpkin will still look mostly intact–that’s expected! Give it a good stir, and the pumpkin should quickly melt, turning the curry a lovely, creamy orange.
Add the spinach and stir just until wilted. Squeeze the lime over the curry and stir again, then adjust flavors to taste before spooning into bowls.
Garnish with the Thai basil and peanuts and top with salmon or chicken if desired. Serve with steamed rice.