This Easy Thai Butternut Squash Curry is a warm, comforting dish that’s packed with flavor! The sweet butternut squash pairs perfectly with coconut milk and fragrant spices.
It’s a breeze to make, and my favorite part? It fills the kitchen with yummy smells! I love serving it with rice, and I promise, every spoonful feels like a hug! 😊
Key Ingredients & Substitutions
Butternut Squash: This veggie is the star of the dish! Its natural sweetness and creamy texture make it perfect for curry. If it’s not available, sweet potatoes or pumpkin can work as good substitutes.
Coconut Milk: Full-fat coconut milk gives a rich and creamy base. If you want a lighter option, use light coconut milk or unsweetened almond milk, though it will change the creaminess of the curry.
Red Thai Curry Paste: This is essential for flavor! If you’re sensitive to spice, try using a milder curry paste or just start with a smaller amount and adjust to taste.
Vegetable Broth: I use vegetable broth for depth of flavor. Chicken broth can be used if you’re not concerned about keeping it vegetarian. You can also make it from bouillon cubes!
Fresh Greens: Adding spinach or kale boosts the nutrition and color. If you don’t have them, feel free to skip or use other greens like Swiss chard or bok choy.
How Do I Cook the Perfect Butternut Squash?
Cooking butternut squash can be tricky if you’re not used to it, but here are some tips to get it just right:
- Cut the squash in half lengthwise and scoop out the seeds first if that’s easier for you.
- Peel the skin carefully using a vegetable peeler before dicing it into uniform pieces. This helps it cook evenly.
- For an easier option, look for pre-cut butternut squash at the grocery store!
Remember, the size of your cubes can affect the cooking time. Smaller cubes cook faster, so just keep an eye on them while they simmer!
Easy Thai Butternut Squash Curry
Ingredients You’ll Need:
For the Curry:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and diced into 1-inch cubes
- 1 tablespoon vegetable oil (or coconut oil)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red Thai curry paste
- 1 can (14 oz) full-fat coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce or tamari (for gluten-free option)
- 1 tablespoon brown sugar or maple syrup
- Juice of 1 lime
- 1 red bell pepper, sliced (optional)
- 1 cup baby spinach or kale (optional)
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice or rice noodles (for serving)
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious curry takes about 10 minutes of prep time and around 30 minutes of cooking time. In total, you’ll be enjoying this hearty meal in about 40 minutes! Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Prepare the Base:
Start by heating the oil in a large pot or deep skillet over medium heat. Once hot, add the finely chopped onion. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
2. Add Flavor:
Now, stir in the minced garlic and grated ginger. Cook for another minute, until they are fragrant and make your kitchen smell amazing!
3. Incorporate Curry Paste:
Next, add the red Thai curry paste to the pot. Stir well and cook for 1-2 minutes to help bring out all of those delicious flavors.
4. Add Butternut Squash:
Mix in the diced butternut squash, making sure each piece is well-coated with the curry paste. This will help infuse the squash with flavor as it cooks.
5. Combine Liquids:
Pour in the coconut milk and vegetable broth. Stir everything together until combined. This is going to make a lovely, creamy sauce!
6. Season the Dish:
Add the soy sauce and brown sugar to the pot, then bring the mixture to a gentle simmer. This helps blend all the flavors wonderfully.
7. Let it Cook:
Cover the pot and let it cook for about 20-25 minutes, stirring occasionally. You’ll know it’s ready when the butternut squash is tender and can easily be pierced with a fork.
8. Final Touches:
If you’re using them, stir in the sliced red bell pepper and baby spinach or kale during the last 5 minutes of cooking, allowing them to wilt and add some color!
9. Finish It Off:
Before serving, stir in the lime juice and season with salt and pepper to your taste. This gives it a nice bright flavor!
10. Serve and Enjoy:
Serve your curry hot over fluffy jasmine rice or mix it with rice noodles. Don’t forget to garnish with fresh cilantro for that extra zing!
Enjoy your flavorful and comforting Easy Thai Butternut Squash Curry!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Squash?
Absolutely! While butternut squash is perfect for this curry, you can also use acorn squash or pumpkin as substitutes. Just keep in mind that cooking times may vary slightly depending on the squash you choose.
Can I Make This Recipe Vegan?
Yes! This recipe is already vegan-friendly since it uses coconut milk and vegetable broth. Just ensure your soy sauce is labeled as vegan or opt for tamari, which is gluten-free as well!
How to Store Leftover Curry?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of coconut milk if it seems too thick.
Can I Use Store-Bought Curry Paste?
Definitely! Store-bought red Thai curry paste works great and saves time. If you’re concerned about spice, start with a smaller amount and taste as you go. You can always add more if you like it spicier!
