1tablespoonred curry paste(increase up to 2 tablespoons if you like)
pinchof cayenne pepper
garnish with coconut milk
salt to taste
Prepare, peel and cut the kabocha squash. Set aside.
Set Instant Pot SAUTE PROGRAM to normal for 30 minutes. Note: A detailed instant pot instructions are in the blog above.
Once instant pot is hot, add oil.
Saute onion until soft. Add garlic and cook for a few minutes until golden. Stir-in ginger and continue cooking until aromatic.
Add kabocha, red curry paste, curry powder, Knorr chicken flavor and water and coconut milk. Mix it. Then CANCEL the Saute program. Steps #3 and #4 will only take you 10 minutes.
Cover instant pot with lid. Turn the steam release handle to SEALING. Set the PRESSURE COOK to 12 minutes. Once pressurized, the float valve will rise and cooking time starts. Once it is done, the display will show L000, L001, L002 countdown. Press CANCEL. Wait for natural pressure release (NPR). The float valve will drop naturally.
Once the float valve has dropped, turn the steam release handle to VENTING and it is safe to open the lid. There will be liquid dripping from the lid, make sure it drops in the pot.
Use an immersion hand blender or a potato ricer to puree the kabocha squash. Or use a kitchen utensil to mash the squash but this will take some time and the soup will not be as smooth and creamy.
Taste and season with salt or fish sauce, if needed. The red curry paste is quite salty, so taste before adding salt.
You can set the SAUTE PROGRAM to warm the soup. Bring to a boil and cancel the program.
Serve with mint leaves, extra serving of coconut milk (you can warm this if you like) and cayenne pepper.
You can substitute 2 teaspoons of Knorr and 3 cups of water to ½ teaspoon Knorr and 3 cups chicken stock.
In the blog, I mentioned you can increase some of the ingredients to suit your preference or taste. With my measurements, I took in consideration if you have kids. You don’t want it too spicy so they can eat it. Check my blog above for some tips.
TO COOK IN STOVE TOP, saute onion until soft. Add garlic and cook for a few minutes until golden. Then stir-in ginger and continue cooking until aromatic. Add kabocha, red curry paste, curry powder, Knorr chicken flavor and water and coconut milk. Cook until kabocha is tender. Use an immersion hand blender or potato ricer to puree the mixture. Taste and season with salt or fish sauce if needed. Garnish with mint leaves.