Simple, homemade Thai green curry with tofu, kabocha squash, chickpeas, and mushroom
This Thai green curry featuring bright orange, sweet kabocha squash, tofu, mushrooms, and kale simmered in spicy, gingery homemade Thai green chili paste and luscious coconut milk come together quickly to make this dish the perfect choice for a warming winter weeknight dinner (or lunch!).
Ingredients
- 1 tbsp olive oil
- 1/2 a small onion
- 1 recipe homemade Thai green chili paste *See Note 1
- 2 tsp miso
- 1 13.5 ounce can full-fat coconut milk
- 4 ounces mushrooms
- 7.5 ounces chickpeas (about half of a 15 ounce can)
- 7 ounces extra-firm tofu (about half a block)
- 1 cup kale fresh or frozen
- 1 tbsp fish sauce plus more to taste
- 2 cups kabocha squash cut into half-inch cubes, skin on. See Note 2 for how to prepare your squash
- Cilantro, Thai basil, and/or mint OPTIONAL, for garnish
- Lime wedges OPTIONAL, for serving
Instructions
- In a medium saucepan or large skillet, heat the olive oil over medium heat. Add sliced onions and cook until soft.
- Add all of the curry and miso paste and fry until it dries (if you're using a non-stick pan) or begins to stick (if you're using a stainless steel pan) a bit. This should take about several minutes.
- Add coconut milk, fish sauce, 1 3/4 cups water, and 1/2 tsp salt. Add chickpeas then simmer for 20 minutes.
- Add mushrooms and tofu. Continue simmering for 10 minutes.
- Add squash. Cover and simmer for about 10 minutes, or until the squash is soft but not falling apart.
- Turn off the heat and stir in the kale. The residual heat will wilt it without making it too soft.
- Season with more fish sauce, salt, and lime juice to taste. Serve with rice or noodles, lime wedges, and the optional fresh herbs.
Notes
- Get the homemade Thai green curry paste recipe here.
- As noted above in my post, Nami at Just One Cookbook has the best how-to on cutting up kabocha squash so I recommend heading over there to learn her tips and tricks.
Tried this recipe?Let us know how it was!