Thai Red Curry Squash

Heat canola oil in a large wok or heavy-bottomed pot over medium-high heat until shimmering.

Add red curry paste, minced garlic, and minced fresh ginger to the hot oil, stirring constantly to combine and toast the aromatics until fragrant.

Pour in coconut milk slowly while stirring to create a smooth curry base, breaking up any lumps of curry paste.

Add brown sugar and tamari soy sauce, stirring until the sugar dissolves and the sauce is well combined.

Bring the curry sauce to a gentle simmer, then add the cubed acorn squash and stir to coat with the sauce.

Reduce heat to medium and simmer uncovered for 12–15 minutes, stirring occasionally, until the squash is nearly tender.

Add the cubed green bell peppers and scallions (cut into 1-inch lengths) to the curry, stirring gently to combine.

Continue simmering for 5–8 minutes until the bell peppers are tender-crisp and the squash is completely cooked through.

Taste and adjust seasoning as needed with additional tamari or brown sugar for balance.

Transfer the curry to a serving bowl and garnish with Thai basil leaves if using, then serve hot over steamed rice.