Thai Red Curry with Kabocha Squash and Bell Peppers

This curry is fantastic - rich and creamy without being overwhelming, and full of flavorful veggies.  I do love the kabocha squash here - it's got a distinctive taste and texture from other winter squashes, and so it's worth seeking out if you can find it.  The downside is that it's a ton of work to peel, much more so than something like a butternut squash, but the recipe does make a large batch so I think it's worth it. After struggling through peeling the squash, a friend gave me the tip that you can microwave the squash briefly to soften the skin a bit; I will definitely give that technique a try next time!  I served  this curry with an Afghan flatbread, bolani, which is sort of like a very thin naan stuffed with lentils - not very traditional, but super delicious.  Steamed rice would also be an excellent choice.

Thai Red Curry with Kabocha Squash and Bell Peppers (adapted from Chow, original recipe here)
Serves 4-6

Oil to cover the bottom of your pot
1 medium yellow onion, diced
1-1/2 tsp kosher salt, divided
2 medium red bell peppers, seeded and cut into 1/4-inch strips
3 large garlic cloves, minced
1 heaping T peeled and minced fresh ginger
3 T Thai red curry paste
13- to 14- ounce can unsweetened coconut milk
1/2 cup water
1 T soy sauce
1 kabocha squash (about 2-1/2 pounds), peeled, seeded, and cut into 1/2-inch chunks
2 tsp freshly squeezed lime juice
Coarsely chopped fresh cilantro, to serve

1.  Heat a large frying pan or Dutch oven over medium heat, and then add enough oil to cover the bottom of the pan.  Add the onion and 1 tsp of the salt. Cook, stirring occasionally, until the onion is translucent and softened, about 6 minutes.  Add the peppers, garlic, and ginger, and stir to combine.  Cook until fragrant, about 1 minute.
2. Add the curry paste, stir to coat the vegetables, and cook until fragrant, about 1 minute.  Add the coconut milk, water, soy sauce, and remaining 1/2 tsp salt.  Stir to combine and bring to a simmer.
3. Stir in the squash, return to a simmer, and then cover and reduce heat to low.  Continue to simmer, stirring occasionally, until the squash is fork-tender, 15-20 minutes.  Remove from heat and stir in lime juice.  Taste and season with salt if needed.
4. Serve topped with chopped cilantro.  Good with rice or flatbread.