Air Fryer Kabocha Squash with Curried Sauce

Say hello to your new favorite meatless meal idea!  Our Roasted Air Fryer Kabocha Squash has a rich and creamy Thai curried Sauce that makes even the hungriest carnivores happy. If you have been craving something warming and nourishing, this healthy pumpkin recipe is for you.

Jump to:

• Why it’s Different
• How we did it
• Recipe Shortcuts
• Ingredients and Substitutions
• Why “Crack” Coconut Cream?
• How to “Crack” Coconut Cream or Milk?
• Step by Step
• Serving Suggestions
• Garnishes
• Recipe Tips
• Variations
• Reheating and Storage
• Frequent Asked Questions (FAQ’s)
• More Delicious Curries
• Air Fryer Kabocha Squash with Curried Sauce

Why it’s Different

You are going to love the melt in your mouth roasted kabocha (also known as a Japanese pumpkin or winter squash). Kabocha squash is not only delicious air fried but we bet you will love it in our Creamy Kabocha Truffle Pasta.

What sets our air fry kabocha squash apart from the others is this decadent red curry sauce. This kabocha recipe easy enough for a meatless weekday meal but fancy enough for Thai Royal taste.

How we did it

We air fried our Japanese pumpkin slices just until fork tender. Then, we used the “crack the curry method” to make a thick coconut turmeric "choo chee curry sauce".  Finally, we drizzled the red curried sauce on top of the roasted kabocha and served with a side of forbidden black rice. One bite and you will find out why this kabocha squash recipe is fit for a king.

Recipe Shortcuts

We have been craving everything “pumpkin” this autumn. Unlike our savory Thai Pumpkin Curry and our Instant Pot Pumpkin Risotto our air fried kabocha curry recipe idea originated in the Thai Royal Palace. We learned all the tricks to make this special recipe at the Mandarin Oriental Thai Cooking School in Bangkok, Thailand.

To save time and resources, we took some short cuts like cooking the kabocha squash in the air fryer and adjusting the curried sauce with easy to find ingredients.

Come along and we will show you how to cut a kabocha squash, easy recipe substitutions, recipe tips and how to crack your curry.

No air fryer? No problem! We have included baked instructions for your convenience too.

Ingredients and Substitutions

Kabocha squash (Fạkthxng – ฟักทอง) or sometimes called a Japanese pumpkin is a winter squash. You may substitute with other sweet yellow squash like butternut squash, acorn squash or even a pie pumpkin. Did you know that kabocha squash has only about 35 calories in a cup with about 7 grams of carbohydrates? In our opinion, we feel the kabocha squash is sweeter than an air fried butternut squash and has less moisture. These attributes make it a delicious addition to this easy autumn and winter recipe.

Coconut milk or coconut cream – full fat and without added ingredients or thickeners. We have the best results with Aroy-D full fat or Thai Kitchen coconut milk.   Traditionally, choo chee curry sauce is made with coconut cream.  Unlike a regular curry which has a thinner sauce, choo chee (chu chee) type of curry is more like a thick gravy. We know that coconut cream is more expensive and more difficult to find.  So, we have found an easy work around using regular full fat coconut milk. You just cook off the extra liquid.  Check out our recipe card below for the details.

Red Curry Paste – To save time we use store bought - premade paste. However, if you have all the fresh Thai ingredients like kaffir lime leaves, Thai bird chilis, galangal, lemongrass, garlic, and shallots, you could also make your own from scratch. Our favorite brands are Mae Ploy Thai Red Curry Paste or Thai Kitchen. Use the Thai Kitchen brand, If you want to keep the kabocha squash recipe vegan. If you have any leftover paste, try our Simple Spicy Thai Hot Pot.

Brown sugar/Palm sugar/ Sugar Alternative of choice – as you already know, Thai Cuisine is extra delicious because it generally incorporates sweet, savory, sour and spicy in every bite.

Turmeric – not only gives this delicious, curried sauce a beautiful golden color but it also packs in some healthy antioxidants. We used 1 teaspoon of dried turmeric. You can also use 1 tablespoon of fresh grated turmeric.

Fish Sauce – gives the Thai curry its savory flavor. Red Boat or Thai Kitchen both carry gluten free options. There are vegan fish alternatives at the market too.

Lime zest or thinly sliced kaffir lime leaves to garnish. Give a boost of freshness to the curried air fried kabocha squash.

Why “Crack” Coconut Cream?

In traditional Thai curries, the coconut milk (coconut cream) is cooked for about 5 to 10 minutes until the oil separates from the coconut cream or milk. The purpose is to help the spices and aromatics of the curry paste get incorporated into coconut milk and intensify the flavor, richness, and creaminess of the curried sauce. We think our Thai Curry Turkey Tofu Meatballs are extra delicious using this process.

Coconut cream is commonly used to make a thick curried sauce. However, it more difficult to find and costs more than regular full fat coconut milk. That is why we have revamped this recipe so you can use full fat coconut milk for the curried sauce.

How to “Crack” Coconut Cream or Milk?

1. Pour the coconut cream or milk in a wok or large pan so that it has a big cooking surface.
2. Stir continuously over medium heat while the bubbles are forming.
3. You will notice evaporation as the steam rises and the coconut milk gets thicker.
4. Be patient! It takes about 10 minutes for the coconut cream to crack. You will see the oil separate from the coconut. Sometimes, the coconut mixture does not crack until you add in the curry paste. You can now add the rest of the ingredients in the recipe.

Please note, if you use a coconut milk or cream with added thickening agents, your coconut cream or milk may not ever crack. Do not worry! The actual crack is not as important as getting the product thickened by allowing the liquid to evaporate off. Once that happens, the curry is rich, thick and its flavor is well distributed into the curry sauce.

Step by Step

• Microwave whole kabocha squash on high for just 2 to 3 minutes. This makes the winter squash easier to cut and peel.
• Carefully cut kabocha in half, remove the seeds and peel. Save the seeds if you desire and make Air Fryer Pumpkin Seeds.

• Slice the squash in 1.5-to-2-inch slices.

• Grease the air fryer basket and the sliced squash on both sides. Then, season with garlic salt.
• Air Fry Kabocha squash for approximately 12 to 16 minutes or until slightly toasty and fork tender.

• In the meantime, pour coconut milk in pan or wok over medium heat and let it bubble away while you stir for 5 to 10 minutes until the oil starts to separate from the coconut milk.

• Then, add the red curry paste, brown sugar, turmeric, and fish sauce and cook until thick and bubbly.

• Serve air fryer kabocha squash with curried sauce and rice. Garnish with either thinly sliced kaffir lime leaves or lime zest.

Serving Suggestions

Rice is the perfect side dish to our air fried kabocha squash with Thai curry sauce. Have a little fun with the upcoming Halloween holiday and serve ORANGE kabocha and serve Instant Pot BLACK Rice Pilaf on the side. In addition, jasmine long grain rice, coconut rice or your favorite type of rice is also a great pairing.

Start out your meal with a serving of Thai Hot and Sour Prawn Soup and a few Thai Firecracker Shrimps. Satisfy you sweet tooth with our Easy Mango Sticky Rice for dessert.

Garnishes

There is one garnish that is not optional. Fresh lime zest or thinly sliced kaffir lime leaves adds the 4^th element (sour and brightness) to this royal Thai recipe. It can be very difficult to obtain kaffir lime leaves unless you live in Asia or a warm climate. Fresh lime zest is not a perfect match to the aromatic lime leaves, but it is a very close second.

Fresh chili peppers, cilantro and fresh lime wedges are additional garnishes that many enjoy.

Recipe Tips

• Choose a high-quality full fat coconut milk or coconut cream without any fillers for the best results.
• Microwave your kabocha squash on high for just 2 to 3 minutes max before carving. This makes the winter squash easier to cut and peel.
• Sharpen your knives and keep your fingers away from the blade when chopping. Consider using a peeler instead of a knife to peel the skin.
• You can leave the skin on the kabocha, if desired, as it is edible. However, personally we prefer the texture with it off. In addition, it takes a bit longer to roast with the skin on.
• Every air fryer has a different capacity and it may take a little more or less time depending on what model you are using. We used the Cosori toaster oven style air fryer for this recipe. Just like in our air fryer baked apples or banana spring rolls recipe, do NOT over crowd the air fryer. If your air fryer is small, cook in batches.
• Be patient while you are waiting for the coconut milk/cream to crack and stir continuously. The heat must be on medium, and the coconut milk must be slowly bubbling.
• Sometimes, even with the best efforts, the coconut milk does not crack - do not worry. The goal is for the curry sauce to thicken and for the flavors to mingle in the coconut milk.

Variations

Bake it! If you do not have an air fryer, you can bake Kabocha at 400 degrees f (204 degrees C) for 30 to 35 minutes or until fork tender.

Try other Winter Squash! Feel free to exchange with butternut squash, acorn squash, pie pumpkin or other sweet winter squash in your region.

Reheating and Storage

If you have any leftovers, they can be stored in a covered container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Reheat leftover kabocha that has the curried sauce on it in the microwave or stove top. If you have the sauce separate from the squash, you can reheat the kabocha in the air fryer at 400 degrees F (204 degrees C) for 5 minutes or until toasty warm or in a 400-degree F (204 degree C) oven for about 10 minutes. The curried sauce can be microwaved or heated up on stove top.

Frequent Asked Questions (FAQ’s)

More Delicious Curries

Thai Red Curry Salmon

Ground Turkey Sweet Potato Curry

Halibut Curry in a Hurry

Turkey Curry Puffs

Tasty Thai Curry Bowls

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