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Kabocha Squash Red Curry (Full On Fall) - Geoffrey Zakarian, “The Kitchen” on the Food Network.
Ingredients
  • 2 tablespoons unsalted butter
  • 1 carrot, cut into ½-inch dice
  • ½ Spanish onion, cut into ½-inch dice
  • 2 tablespoons finely minced fresh ginger
  • 4 cups 1-inch-dice kabocha squash (from about 1 peeled squash)
  • Kosher salt and freshly ground black pepper
  • 4 cloves garlic, minced
  • 2 tablespoons Thai red curry paste
  • Two 13.5-ounce cans coconut milk
  • 1 cup chicken stock
  • 2 tablespoons fish sauce
  • 1 cup fresh spinach
  • Cooked long-grain rice (preferably jasmine), for serving
  • ½ cup peanuts, toasted
  • ½ cup fresh cilantro leaves
  • ¼ cup pomegranate seeds
  • Lime wedges, for serving
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