Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
8
Yield:
4 cups
Ingredients
Directions
Heat sesame oil in a large skillet over medium heat. Add kabocha and onion; cook and stir until tender and onion is translucent, about 10 minutes. Stir in coconut milk, fish sauce, ginger, and curry powder. Bring to a simmer; cook until flavors combine, about 5 minutes. Season with brown sugar and salt.
Cook's Notes:
You can add the browned meat of your choice with the coconut milk.
You can eat it as a vegetarian or vegan main dish if you replace the fish sauce with 3 tablespoons soy sauce.
Nutrition Facts (per serving)
| 92 | Calories |
| 7g | Fat |
| 7g | Carbs |
| 1g | Protein |
