Winter squash coconut curry with bok choy and sweet herbs

Chef Timothy Wastell

Serves 4-6


4 C squash such as Winter Sweet, Sweet Mama or other “saucy” type, peeled and cut into 1 inch pieces

4 C loosely packed sliced bok choy

32 oz coconut milk

8 oz water

1 T fresh ginger, finely grated

1 T fresh turmeric, finely grated

1 T garlic, thinly sliced

1 T Massaman curry paste

¾ C leeks thinly washed and thinly sliced

¾ C shallots thinly sliced

¼ C scallions, white parts thinly sliced

2 lime leaves, makrut or kaffir

1 stalk lemongrass, 1 T very thinly sliced, the remainder of the stalk left whole andhit a few times with the back of a kitchen knife, to “bruise”

2 T neutral oil

Sweet herbs such as Thai basil, mint, cilantro, borage and curry leaf for garnish

Lime wedges

Sea salt


In a medium sized heavy bottomed sauce pot, heat 2 T neutral oil over medium high heat until hot but not smoking. Add the leeks, lemongrass, shallots, garlic and scallions and cook until softened but not darkly colored, stirring constantly. Add the ginger and turmeric and a pinch of sea salt and continue cooking until the mixture barely begins to stick to the bottom of the pan, then add the curry paste. add the winter squash to the pan and stir until evenly coated with the aromatics. Add the coconut milk, water, lime leaves and lemon grass stalk, bring to almost boiling, then reduce to a bare simmer and cook until the squash is tender, about fifteen minutes. Remove from heat, add the bok choy, taste and adjust seasoning if necessary, serve with lime wedges and the sweet herbs to garnish.