Spring is officially here, but the temperatures are still very cool here in the San Francisco Bay Area and comfort foods on on my menu. One of our favourite vegetables is kabocha which is readfily available this time of year.
In Thailand it is known as Kak Thong, but here in the US it is often referred to as Japanese Pumpkin. Today, many of the kabocha in the market are of the type called Kuri kabocha, which was created based on Seiyo kabocha (buttercup squash). It is popular for its strong yet sweet flavor and moist, fluffy texture, which is like chestnuts.
Kabocha is heavenly with yellow curry and chicken as in my new recipe below:
Pumpkin Chicken Yellow Curry
Wonderful yellow curry is the perfect dinner for cold nights. Popular with children as well as adults for it's sweet nutty flavour.
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