Baby Squash with Curry Rice Stuffing


  • 24 baby yellow squash
  • 1 tbs canola oil
  • 2 tsp thai curry paste
  • 1 spring onion, minced, white and green parts
  • 1 small hot red pepper, minced
  • 1 cup cooked jasmine rice
  • 1 tbs fresh cilantro, chopped
  • 2 kaffir lime leaves shredded or 2 tsp lime zest
  • 24 fresh cilantro leaves for garnish


  • Blanch or steam the squash for 5 minutes, or just until tender.
  • Cut a thin slice off the base of each squash to allow it to stand upright, then slice off the top to make a lid and set aside.
  • Using a melon baller scoop out the flesh from the squash, leaving a thin shell. Discard the flesh.
  • Heat the oil in a wok or a large frying pan, then add the curry paste, spring onions, and red pepper and stir fry for several minutes.
  • Add the rice and stir fry for another 2-3 minutes.
  • Add the cilantro and kaffir lime leaves or lime zest and toss to combine.
  • Remove from the heat and spoon 1 tsp of rice into each of the yellow squash.
  • Garnish each with a coriander leaf and gently arrange the lids on top.
  • Arrange on a platter and serve.

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