Thai Butternut Squash Curry

Thai Butternut Squash Curry

from theflavoursofkitchen.com
Main Course
30 min
6 servings
228 kcal / serving

This Thai Butternut Squash Curry with Tofu is perfect for winter. It is creamy and with amazing Thai flavours. Make use of all those fall favorite Butternut Squash in this delicious curry.

Ingredients

  • 500gms butternut squash ((medium squash))
  • 250gms firm tofu (cut into cubes)
  • 2 tablespoonscooking oil
  • 1 mediumonion (chopped)
  • 5 tablespoon garlic cloves (minced)
  • 2 tablespoonthai red curry paste
  • 1 tablespoonsoy sauce
  • 1 tablespoonbrown sugar / palm sugar
  • 1 ½ teaspoonfish sauce (ref note)
  • 1 ½ cupcoconut milk
  • ½ cupchicken/vegetable stock
  • 1red bell pepper (chopped )
  • ¼ cupfresh cilantro
  • 1 teaspoonfresh lime juice
  • salt and pepper as per taste

Directions

  1. 1

    Heat oil in a pan. Once the oil is hot, add sliced onion. Saute onions till it is softened.

  2. 2

    Add minced garlic. Cook for 30 seconds. Then add red curry paste and saute in low heat for a minute for the flavours to develop.

  3. 3

    Add cubed butternut squash. Cook for 5 minutes.

  4. 4

    Add coconut milk and stock. Cover and bring everything to a boil. Then simmer for 10-12 minutes until squash cubes are cooked through, are soft yet holds shape.

  5. 5

    Add red bell pepper and tofu. Let it simmer on low heat for 5 minutes. Season with sugar, soy sauce, fish sauce, and salt(if required). Give everything a good mix and switch off the flame.

  6. 6

    Stir in lemon juice. Garnish with fresh cilantro leaf and crushed peanuts while serving.

  7. 7

    Serve on a bed of plain steamed rice or rice noodles.