Sweet roasted squash brings out the spice in this delicata squash and tofu thai red curry.
You know what’s funny?
The.boy could (and does…) eat the same leftovers for DAYS and DAYS (and sometimes DAYS). But suggest that we get the same kind of takeout two weeks in a row?
That sound is him dry heaving in a corner.
I can’t understand it!!
But basically that means that when I crave Thai food every dang day of my life, then I have to make it myself and hoard all the leftovers.
Yup, that’s happening.
Thai food is one of those cuisines that seems almost impossible to recreate in your own home, but I promise that most dishes aren’t. This Thai red curry is essentially a clean out the fridge meal, with roasted delicata squash thrown in for sweetness and kale because a girl needs to eat her greens every once in a while. It relies on storebought curry paste for the bold curry flavor, but you are SO welcome to make your own if you have more time on your hands than I do. (<– you’re my hero)
Another frequent point of contention with making Asian cuisines is which oil to use. Everyone says to use a neutral flavored oil, but I’m all olive oil all the way. Something that tastes so right just can’t be wrong.
Pompeian actually just came out with a new Smooth Extra Virgin Olive Oil that is absolutely perfect for this kind of dish, where you want the health benefits of olive oil but a less intense flavor. It is extremely low in acidity and is blended with the first cold pressing of select olives to create a mild, delicate flavor that is ideal for sautes, sauces, and stir fries. Personally, I can’t get enough and will be using it whenever my next Asian food craving hits.
So, in 3….2….1….
- 1½ cups brown rice
- 1 delicata squash
- 4 tbsp Pompeian Smooth Extra Virgin Olive Oil
- salt and black pepper, to taste
- 20 oz tofu, cut into ½-inch cubes
- 1 tbsp minced ginger
- 3 scallions, white and dark green parts minced and separated
- 5 oz baby kale
- 1¾ cups coconut milk
- 4 oz thai red curry paste (or to taste)
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 oz Thai basil or regular basil
- Cook rice according to package directions. Meanwhile, heat oven to 475F.
- While the rice cooks, cut off and discard the ends of the squash. Slice it crosswise into ½-inch-thick rounds. Discard the pulp and the seeds. Spread on a parchment-lined baking sheet and brush with olive oil. Season with salt and black pepper. Spread the tofu on a second parchment-lined baking sheet in a single layer. Put both pans in the oven and bake for 18-20 minutes, or until squash is tender and tofu is browned and firm.
- Heat the remaining olive oil in a large wok over medium heat. Add the ginger and white parts of the scallions to the pan. Saute for 1-2 minutes, or until softened and fragrant. Stir in the kale, season with salt and black pepper, and cook until wilted. Add the coconut milk, brown sugar, soy sauce, and Thai curry paste, to taste. Add the squash and tofu to the pan and let simmer for 5-6 minutes, until slightly thickened. Stir in the basil.
- Serve rice topped with the finished curry. Garnish with the green tops of the scallions.
Disclosure: This post was sponsored by Pompeian. As always, my thoughts and opinions are my own. Thank you for supporting the brands that keep me inspired in the kitchen.
Such a delicious combination, squash and tofu, how come i´ve never tried it? 🙂
Have a nice week!
I am always on the lookout for new tofu recipes. I absolutely love this one. Thanks for posting it. I can’t wait to try it!
I love your curries!! Sweet squash and spicy curry makes me want to pull a blanket and eat on the couch.
I seem to be craving Thai food constantly at the moment too, so I am glad you post so many great Thai recipes to satisfy my Thai cravings, at least visually until I motivate myself to actually make it 😉
So funny about the leftovers vs takeout repeats. Maybe he just likes your food that much better 😉
That is definitely strange! I can eat the same thing, whether it’s takeout or leftovers all the time. I essentially eat the same thing for breakfast every day…lunch too!! And pizza? I can eat that all the time. The same thing with red curry – I seem to constantly be buying curry paste! Using squash in my curry is next on my list thanks to you!
I’m betting the.boy thinks that your homemade Thai trumps take out Thai – and I have to agree!
I am the same with olive oil. I am loving everything about this dish!
The carmalization you have goin on that squash is makin my mouth water. All of these healthy elements (the kale and the brown rice) ramp up the awesomeness of this recipe.
I could eat this day after day and still crave some more! This looks so wonderfully delicious, Joanne.
Haha I can eat the same leftovers for a little while but I will say when it comes to eating out I like exploring all the restaurants in town that I have a hard time revisiting one too soon after the last time. But that doesn’t mean I wouldn’t if I liked a place enough and someone wanted to go! As for this dish, I had never heard of delicata squash until this year and it seems to be exploding on the internet! I need to find me some…
How delicious – I love this twist on standard thai red curry dishes!
This looks dreamy Joanne, all my favorites.
This looks delicious! I’ve never had squash with tofu before but it looks fabulous 🙂
Thai food is my favorite kind of takeout, too. And this make-at-home dish looks seriously awesome!!
Delicata squash = my favorite thing ever!! So that plus curry is a total win. I don’t think I could ever tire of eating curry and Thai flavors. Bring on the leftovers for days! I’ll happily chow down!
I have been looking for a recipe to use the delicata squash sitting on my counter. This looks delicious and easy! My favorite.
I adore delicata squash! It’s just so darn tasty and cooks up so quickly. This is definitely a great way to enjoy it.
I’ve been on a big curry kick lately… probably due to the change in temperature. This squash and tofu curry look outstanding and super hearty.
I love making Thai food at home! This looks delicious and I bet I wouldn’t have any leftovers 😉
Hahaha, oh man, my husband is the EXACT same way! He can go on the same leftovers for DAYS, and when I want something 2 nights in a row for take out, he’s like “what??!” LOVE this squash and tofu combo! And Thai red curry makes all
A lady after my own thai food loving heart 🙂
Delicata is my favorite squash and using Thai flavors with it? Brilliant!! I would be hiding the leftovers for this dish too.
Another gorgeous squash recipe, Joanne, with great flavors that will really warm up body and soul.
I can (and do) eat the same thing on repeat pretty regularly. I have my favorites that I just rely on. And this Thai Curry, yea-ya! I want to add it to my regular rotation and eat it for days! LOVE the spicy and sweet flavors! I want to snuggle up in my bed and just devour bowl after bowl of this stuff! #NoShame. Pinned! Cheers, girlfriend!
I have the un-vegetarian version of this on the menu for this week! (pork with pumpkin thai red curry.
I totally use olive oil for everything too (I think that is what happens when you learn to cook from an Italian!), including curry and it works great. This curry looks wonderful – I always forget how well red curry paste and winter squash pair together!
That boy is funny! I love thai curry but I don’t use olive oil – have been more careful with using it since I was told it has a lower burning point and was not so good for frypans when cooking at high heat.