Step 1

Preheat air fryer to 400 degrees F (204 degrees C). Microwave whole kabocha squash for 2 minutes on high to make it easier to cut and peel. Slice kabocha squash in half. Remove the seeds and peel. Then, slice the winter squash into about 2 inch slices. We ended up 8 slices. This is dependent on the size of your kabocha squash. (No air fryer, no problem! Oven direction in the notes below)

Step 2

Brush kabocha squash with melted coconut oil (or oil of choice) and sprinkle with garlic salt on both sides. Air fry for about 12 to 16 minutes or just until fork tender. Do not overcook as you still want it to have some texture.

Step 3

While your kabocha squash is in the air fryer, add the FULL FAT coconut milk to a wok or pan and bring to a slight boil. Stir constantly until the liquid has evaporated back off and the coconut cream coats the back of a spoon and . You have to work fast and keep moving your ladle in the wok to press the coconut cream up the sides of the wok and then turn over. You cannot be distracted for these 5 to 10 minutes.

Step 4

Add your red curry paste. If you like it really mild (like me) then just add a teaspoon at a time until you get it to right heat level - taste along the way. However, If you like it extra spicy, add 2 tablespoons. Keep stirring your wok on a medium simmer (the curry mixture should be bubbling) until the coconut cream cracks (this is where the oil separates from the coconut milk). (Do not worry if your coconut milk does not crack. The goal is to reduce the milk into a thick curry sauce and allow the flavors of the spices to permeate the sauce.) Simmering your coconut "cream" with your aromatic Thai curry spices forces the oils to come out and that is what they mean by "cracking" of the coconut cream.)

Step 5

Add your fish sauce and palm sugar or sugar alternative of choice. Keep stirring the Thai curried sauce. Taste and adjust seasonings as desired. (Just as an FYI- there are also gluten-free and vegan fish sauces on the market) Set aside.

Step 6

Arrange your roasted kabocha squash on a serving platter along with your forbidden black rice or Thai Jasmine white rice. Pour the prepared Thai curry sauce over the kabocha squash. Garnish with kaffir lime leaves (or lime zest) red chilies and cilantro. enjoy!