Thai Red Curry With Kabocha Squash

Ingredients

• 1 tablespoon vegetable oil
• 1 medium yellow onion, medium dice
• 1 1/2 teaspoons kosher salt, plus more for seasoning
• 2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips
• 4 medium garlic cloves, finely chopped
• 1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)
• 3 tablespoons thai red curry paste
• 1 (13- to 14-ounce) can unsweetened regular coconut milk
• 1/2 cup water
• 1 tablespoon soy sauce
• 1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
• 2 teaspoons freshly squeezed lime juice
• 1/4 cup coarsely chopped fresh cilantro
• steamed white rice or steamed brown rice for serving