clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Steamed rice with Red Curry Coconut Squash

Steamed Rice with Red Curry Coconut Squash

  • Total Time: 45 minutes
  • Yield: 4 servings 1x



Squash and sauce:

  • 1 large green Hubbard squash, washed peeled and diced
  • 1 medium purple onion chopped into slivers
  • 1 small red pepper slivered
  • 1 orange pepper slivered
  • 1 green pepper slivered
  • 4 small red potatoes washed and diced with peel on
  • 1 clove garlic minced
  • 1 tbsp ginger slivered
  • 2 bay leaves
  • 2 tsp grated lemon grass
  • 2 tsp red curry paste
  • 1 tsp basil paste
  • 1/2 cup coconut milk
  • 3/4 cups vegetable stock
  • 1 tbsp sesame oil
  • 1 tbsp canola oil
  • 1 tsp roasted garlic sea salt
  • 1 tsp fresh cracked black pepper
  • pinch of sugar


  • 1 cup basmati rice
  • 2 cups water
  • 1/2 tsp sesame oil
  • 1/2 tsp salt
  • pinch of white granulated sugar


  • 6 fresh basil leaves


Red Curry Coconut Squash:

  1. In a large saute pan drizzle in sesame oil and canola oil.
  2. Toss in onions and pinch of sugar, salt, and pepper.
  3. Add a few drops of vegetable stock and let steam for a minute till onions are soft.
  4. Toss in diced squash, diced potatoes, slivered red, orange, green peppers and saute for about 5 minutes on med to high heat.
  5. Season with the rest of the roasted garlic sea salt and cracked black pepper.
  6. Blend in red curry paste.
  7. Pour in vegetable stock, and throw in basil paste and stir.
  8. Finally pour in coconut milk and stir well.
  9. Turn heat to a low simmer and cook for about 20 minutes till squash and potatoes are fork tender.


  1. While squash and red curry sauce is cooking.
  2. In a medium sauce pan combine basmati rice, water, sesame oil, salt and sugar.
  3. Bring to a boil stirring constantly to prevent rice from sticking to bottom of pan.
  4. Turn heat to a low simmer and cook rice for about 15 minutes covered while still stirring frequently.
  5. Turn off heat, cover and let steam for about 5 minutes.


  1. Place a a nice scoop of rice onto a plate.
  2. With a large spoon get some of the red curry squash mixture and place on top.
  3. Place a couple of fresh basil leaves on top.
  4. Ready to serve.
  5. Enjoy!


Be careful cutting squash, this type of squash is very hard. First pierce the knife into the squash and work it down till squash is in halves. Then from there cut into wedges with squash flesh side down and eventually peeled and diced.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
Recipe Card powered byTasty Recipes

sign up and connect for NEW RECIPES + MORE

You have Successfully Subscribed!

Pin It on Pinterest