Thai Butternut Squash Red Curry

Thai Butternut Squash Red Curry

Ultra creamy and delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the red curry spices.

Ingredients

  • 1 tablespoons coconut oil

    or any oil really

  • 1 large shallots

    chopped, or 2 small

  • 2-2 ½ cups diced butternut squash

    about 1.5 pounds

  • 1 tablespoon grated ginger
  • 2-3 tablespoons red curry paste
  • ½ tablespoon yellow curry powder
  • 1 can coconut milk

    15 ounce

  • ¾ cup vegetables or chicken broth
  • 2 teaspoons fish sauce

    omit for vegans/vegetarians

  • 2 teaspoons sugar
  • 3-4 cups fresh baby spinach
  • basmati rice

    crushed cashews/ peanuts, cilantro, lime wedges for serving

Directions

  1. 1

    Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.

  2. 2

    Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it's fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You'll know it's done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt.

  3. 3

    Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.

Thai Butternut Squash Red Curry

Thai Butternut Squash Red Curry

4.9(450)

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Ratings & Reviews

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Based on 450 ratings

littlespicejar.com
4.9(450 reviews)
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About this Recipe

Craving a cozy, flavorful meal that feels both comforting and exotic? This Thai butternut squash red curry delivers an ultra-creamy, spicy, and rich experience that's perfect for any night of the week.

What sets this curry apart is the thoughtful balance between sweet, earthy butternut squash and the vibrant warmth of red and yellow curry spices. This combination creates a deeply satisfying flavor profile that's both complex and approachable, coming together quickly for a truly remarkable dish. The full-fat coconut milk ensures a velvety texture that perfectly coats every spoonful.

Prepare for an aromatic journey as the rich scents of ginger and curry paste fill your kitchen. Each bite of this curry offers a harmonious blend of sweet butternut squash, fiery red curry, and the subtle depth of yellow curry powder, all enveloped in a luxurious, creamy sauce. The fresh baby spinach wilts into the curry, adding a touch of verdant freshness that balances the richness. It’s a truly comforting meal, packed with layers of flavor that will warm you from the inside out.

Customization & Variations: Making this curry your own is simple. For a vegan or vegetarian version, simply omit the fish sauce. Feel free to use any oil you have on hand if coconut oil isn't available. Adjust the amount of red curry paste to your desired spice level—start with two tablespoons for a milder heat and add more for a bigger kick.

Serving & Context: This creamy Thai butternut squash red curry is ideal for a comforting dinner. Serve it alongside fluffy basmati rice, topped with a sprinkle of crushed cashews or peanuts, fresh cilantro, and a bright squeeze of lime for an extra pop of flavor.

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