Adapted from CHOW
1 Tbsp vegetable oil
1 medium yellow onion, medium dice
1 1/2 tsp 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 Tbsp peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)
3 Tbsp Thai red curry paste
1 (13- to 14-ounce) can unsweetened regular coconut milk
1/2 cup water
1 Tbsp soy sauce
1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
2 tsp freshly squeezed lime juice
1/4 cup chopped fresh cilantro
Steamed white rice or steamed brown rice for serving
In a large skillet, heat oil over high heat. Add in onion and 1 tsp of salt and sauté until onion is soft (about 6 mins). Add peppers, garlic and ginger to pan, cook, stirring frequently for one additional minute
Add Curry paste to pan and stir until onion pepper mixture is coated, cook for one minute. Poor in coconut milk, water, soy sauce and 1/2 tsp salt. Continue to stir and bring vegetables to a simmer.
Add squash to pan and stir as liquids return to a simmer. Reduce heat and simmer for 20-25 minutes or until squash is tender but still firm.
Remove pan from heat and add lime juice. Adjust seasoning to taste. Serve warm over rice and garnish with cilantro.