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Red kuri squash (katakana: ウチキクリ) is a thin skinned orange colored winter squash, a cultivated variety of the species Cucurbita maxima. It looks like a small pumpkin without the ridges. It belongs to the Hubbard squash group.
A whole kabocha squash. Kabocha (/ k ə ˈ b oʊ tʃ ə /; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin [1] in North America. In Japan, "kabocha" may refer to either this squash, to the Western pumpkin, or indeed to other ...
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The prepared red curry paste is cooked on a saucepan with cooking oil, to which coconut milk is added. [1] Then the meat as protein source is added into the curry-base soup. Various kinds of meats could be made as red curry, such as chicken, beef, pork, shrimp, duck, or even exotic meats such as frog and snake meats. The most common however ...
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Squash season is far from over, and we plan on making the most of every last second. First on our to-devour list? This beyond simple soy sauce-simmered kabocha from Rie McClenny and Sanaë Lemoine’s
Thai curry (Thai: แกง, romanized: kaeng, pronounced) is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in India in their use of ingredients such as fresh rhizomes, herbs, and aromatic leaves rather than a mix of dried ...
Pumpkins, preferably Korean cheese pumpkins called cheongdung-hobak (청둥호박) or kabocha squash called danhobak (단호박), are washed and sliced into 3–5 centimetres (1.2–2.0 in) thick pieces. [4] It is boiled, peeled, deseeded, and mashed. [3] Mashed pumpkin can be strained to obtain a smoother texture. [4]