Squash-Coconut Curry
Roasted Kabocha Squash, Shallots, Thai Chile, Shrimp Paste, Pecans
Chefs Carlo Gan and Mia Orino of Kamayan | Atlanta
Adapted by StarChefs | May 2023
INGREDIENTS
Roasted Squash:
1 kabocha squash, halved
Salt
Ground black pepper
2 tablespoons olive oil
To Assemble and Serve:
5 cloves garlic, peeled
2 shallots, peeled and chopped
4 Thai chiles
1 tablespoon neutral oil
1 tablespoon fermented shrimp paste
2 cups coconut cream
Chopped pecans
METHOD
For the Roasted Squash:
Heat oven to 400°F. On a work surface, cut one squash half into 2-inch chunks and reserve. Place remaining half on a quarter sheet tray. Season with salt, pepper, and oil. Roast 30 minutes, flipping halfway through. Remove from oven and keep warm.
To Assemble and Serve:
Using a mortar and pestle, pound garlic, shallots, and chiles together until a paste-like consistency is achieved. In a saucepan over medium flame, heat oil. Add garlic mixture and cook until softened. Add shrimp paste and sauté 1 minute, stirring constantly. Stir in coconut cream and bring mixture to a simmer. Lower heat and add reserved diced squash. Cook additional 20 to 30 minutes, until squash is tender but not falling apart. Taste and adjust seasoning. In a serving bowl, spoon a generous amount of the squash curry. Top with Roasted Squash and chopped pecans.
