Spicy Kabocha Squash and Potato with Thai Curry

This summer has been an amazing summer so far for me. I have grown all the herbs that are needed for the Asian dishes. I tried to plant squash. A kabocha squash is also called Japanese squash. I did not expect it could grow in my garden this year. However, it took me by surprise, and I have been using the squash vines most of the time and also the plants produced quite a few squash for me now to use for this dish. The dish that I am introducing here today is and aromatic Thai curry dish. It requires a few spicy herbs, such as lemongrass, galangal, or ginger. The Kaffir lime is another herb that is used frequently in all the Asian soups.  Even though that I do not have the exact Kaffir leave, but I grew a couple of lime trees in the pot. They look pretty and the leaves are fantastic for flavoring the stock. I hope they will survive this winter. At this time of the year, the red and yellow small potatoes are very sweet, and they are ingredients that go well with Kabocha squash. This dish is delicious as is, or it can be served with Jasmine rice or rice noodles.

Ingredients:
Broth ingredients:
6 cups water or vegetables broth
2 lemongrass (cut the root off and bruise)

5 sliced fresh galangal, or ginger
3 Kaffir lime leaves

2 garlic cloves, smashed
Curry ingredients:
2 cups coconut milk
2 cups above broth
1 Kabocha squash – peeled, seeds removed, and cut into big chunks

1 1/2 lb. red and yellow small potatoes, washed and cut in half
3 carrots, cut into big chunks
1 small white onion, chopped
2 garlic cloves, minced
3 dried hot chilies
1 cup long beans
2 tsp red curry paste
2 tsp curry powder
1/4 tsp chili powder
1/4 cup lime juice
Soy sauce, salt, pepper, sugar or fish  sauce to taste
Garnish ingredients :
1/2 cup fresh Thai basil, julienned

Cilantro and green onion, chopped.

Directions:
In a pot over medium heat, add broth, lemongrass, galangal, garlic, and lime leaves. Bring to boil and simmer for 1 hour. Season with salt and pepper. Drain and discard the solids.
In another pot, add oil and sauté the garlic and onion until fragrant.

 Stir in red curry paste, curry powder,  and chili. Cook and stir for 2 minutes or until the aroma is released from the spices. Cook over low to medium heat and make sure it does not burn.

 Add the kabocha squash, potatoes, and carrots. Stir in the spices. Add the broth and bring to boil.

Cover,Simmer for 20  minutes and add the beans and cook for 5 more minutes or until all the vegetables are fork tender.

 Season with soy sauce, lime juice, and sugar. Add coconut milk and heat through. Taste and adjust the seasoning to your liking. At this point to thicken the soup(if you desire) by using 2 tsp of cornstarch mix with 1/4 cup of water and add to the pot;cook until the sauce is thickened. Add a final touch with green onion, cilantro, and basil before serving.