Cook with Jacques and Friends

Squash and curry always make me think of the fall. When it’s cold outside, the warm spices in curry hug your soul and spark nostalgia as they blend so many cultures into one.

Squash and Crab Curry


  • 2 tablespoons oil
  • ½ onion, sliced
  • 10 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 stalk lemongrass, minced
  • 1 tablespoon Sambal
  • ½ tablespoon cane sugar
  • 1 tablespoon Madras curry powder
  • 2 teaspoons fish sauce
  • 1 cup squash, cut into 1-inch cubes
  • 2 cups coconut milk
  • 1 pound jumbo lump crab meat, picked
  • Freshly squeezed lime juice from 2 limes
  • Salt
  • Cilantro leaves, for garnish
  • Lime wedges, for garnish
  • Steamed white or brown jasmine rice, to serve


  1. In a large sauté pan, heat the oil over medium-high heat, add the onions, garlic, ginger, and lemongrass and cook until the onions are translucent, about 5 minutes. Add the sambal, sugar, and curry powder and cook again until the mixture begins to caramelize and stick to the bottom of the pan. Increase the heat to high and deglaze the pan with the fish sauce, stirring continuously. Add the squash and sauté for 2 minutes. Pour in the coconut milk and bring to a boil; reduce the heat and simmer gently until the curry mixture reduces by half, about 10 minutes. Add the crabmeat, stirring to gently heat through. Season with lime juice and salt.
  2. Serve with brown or white jasmine rice and garnish with cilantro leaves.

In the Know

2021 JPF grant recipient New Hampshire Food Bank’s Recipe For Success Culinary Job Training Program was the first culinary job training program in their state to receive approval from the American Culinary Federation Education Foundation. The American Culinary Federation is the largest professional organization for chefs and cooks in North America and offers educational resources, guidance around industry standards, and programmatic accreditation to enhance professional growth for those in the culinary industry.