Red Kuri Squash Red Curry "Drunken Noodles"

Jarred red curry paste and canned coconut milk make this a quick and easy recipe for a satisfying gluten-free vegan dinner.  Red Kuri Squash makes this a fun play on words, but you can use any of your favorite fall squash, bell peppers, or other veggies in this healthy, spicy recipe.  Easy adapts to a meal-for-one

MEDIUM          Servings: 4       Ready In: 20 minutes


1/2 red kuri squash (or about 2 cups chunks of any fall squash, like butternut or delicata)
1 red bell pepper
1/4 jalapeno pepper
3 tbsp. red curry paste
1 tsp. Coconut oil, for the pan
3 cups dark greens (about 1 bunch of collards, spinach, or mustard greens)
4 servings brown rice pad thai noodles
1/4 cup coconut milk
Lime, mint, or thai basil, for serving

Pin It, Share It:

Gather ingredients. Preheat a wide pan over medium-high heat. Lightly coat with coconut oil. 

To prep and start the Curry: Seed and thinly slice the bell pepper and jalapeno 
Peel, seed, and cut kuri squash into large chunks.
Add squash to preheated pan. Stir-fry until browned around the edges, about 5-7 minutes. Remove from the pan and return pan to heat. 
Add the peppers and saute until lightly browned, about 5 minutes. 
Add the red curry paste and toast for a couple of minutes, just until the paste starts to stick to the pan. 
Return the squash to the pan. Add enough water to come up about an inch in the pan, about 1/2 - 1 cup water.   Partially cover and reduce to a simmer. 

To cook the Noodles: Cook noodles in boiling water, according to package instructions. Drain and keep warm until curry is ready. 

To finish the Curry: Stem and chop greens into large pieces. 
Curry is ready when you can easily pierce a piece of squash and it slides off your knife. 
Add the greens to the squash curry. Cover and cook just until greens wilt, only a minute or so.  
Stir in coconut cream. Taste to adjust seasoning. 
Toss in cooked noodles and stir well to coat with sauce. 

Serve with fresh mint or thai basil.

Tips: Keep the rice, curry paste, coconut milk, and noodles in your pantry.  You can use any veggies you have on hand for your curry, making this the perfect "clean out the fridge" weeknight recipe.

Nutrition Facts
Serving size: 1/4 of a recipe (7.5 ounces).

Calories 318.9
Calories From Fat (19%) 61.45
% Daily Value
Total Fat 7.04g 11%
Saturated Fat 4.69g 23%
Cholesterol 0mg 0%
Sodium 288.36mg 12%
Potassium 508.3mg 15%
Total Carbohydrates 57.58g 19%
Fiber 6.21g 25%
Sugar 4.2g 
Protein 6.91g 14%
Calcium 63.68mg 6%
Iron 102.33mg 569%
Vitamin A 10189.76IU 204%
Vitamin C 0mg 0

Join Chef Katie at the market as she explores the gourds! There are so many fall squash varieties to try! Pick one up and start cooking.