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Kabocha Squash & Shiitake Green Curry
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Created by AndrewM, Saturday, 15 August 2015


Both dried and fresh shiitake seem to have a natural affinity for winter squash, even other orange veggies like sweet potatoes or carrots. This dish has the typical sweet/sour/salty/umami/spicy blend of Thai goodness, and can be made vegan.

  • 8 thick medium dried Shiitake (Chinese Black Mushroom)
  • 2 T. vegetable oil
  • 1 medium onion, chopped
  • 2 - 4 garlic cloves, minced
  • 1" fresh ginger, minced
  • 2 - 4 T. Thai green curry paste (depending on heat)
  • 1 can (12.5 - 14 oz) coconut milk
  • 1/2 - 1 C. chicken (vegetable stock)
  • 1 T. fish sauce (Braags' Liquid Amino)
  • 2 T. light brown sugar
  • 1 medium Kabocha squash, peeled, seeded, cut into 1" cubes (Butternut, Acorn, etc, even yams; ~ 2 lb.)
  • 1 red bell pepper, seeded, deveined, cut into 2" strips
  • 1/2 small (8 oz.) can bamboo shoot strips
  • 14 oz. firm tofu, pressed/drained, cut into 1" cubes (optional)
  • 1 T. fresh lime juice
  • 1/2 C. Thai basil leaves, chiffonade
  1. Soak mushrooms 1 - 2+ hours in cold water until thoroughly soft. Drain, squeeze dry, cut off stems, slice medium thin across cap. Reserve soaking liquid for other soups/stews.
  2. Heat a large pot over medium heat. Add oil and onions. Saute 2 minutes without browning. Add garlic and ginger, saute another minute.
  3. Add the curry paste, liquids and sugar, raise the heat and bring to a boil. Make sure the curry paste is dissolved completely.
  4. Add the rest of the ingredients including the mushrooms but not the lime juice and basil. Liquid should be loose but not quite cover the squash. Turn the heat down to a simmer, cover, and cook until the squash is fork tender, about 20 minutes. Liquids should be fairly thick.
  5. Stir in lime juice and basil off heat and serve immediately.
Additional Tips

This is a one dish meal with the tofu and served over Jasmine or Basmati rice.

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