Thai Butternut Squash Red Curry
Ultra 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.
And here it is!
Two very different curry recipes delivered to you back to back. You should know that this was seriously poor planning on my part. I didn’t mean to bombard you with curry recipes one after the other. But in my defense, this curry is absolutely worth obsessing over.
Won’t you let me feed you a spoonful of red curry with basmati rice to make it up to you?
Thank the lawwwwd it’s butternut squash season again. The best season there is in my very humble opinion. Because um.. hello! Butternut squash red thai curry is actually a thing. And it’s creamy, spicy, sweet, crunchy, comforting, and just down right addicting. Something i’ve been waiting all summer long to share. But who makes spicy curry in the summertime other than me?
Everything we love about food in general all rolled into one easy curry recipe. What I need you to know is that this is weeknight curry. We’re using store-bought red curry paste and really amping up the flavor with a little yellow curry powder. WHAT. Yes friends. The yellow curry powder adds sooo much spice and flavor to this easy one pot butternut squash curry.
How to Make Butternut Squash Red Curry:
Food like this is my life.
I go a little loopie when I think about all that sweet, tender butternut squash nestled in a slow simmered silky coconut curry sauce. Judging by this and the last recipe i’ve shared, it’s obvious that curries would be on the list of food that I could eat forever and ever. Also, top it with crushed cashews/peanuts and freshly chopped cilantro and i’d think you were after my heart.
And speaking of butternut squash. I’m no longer allowing myself to purchase whole butternut squash anymore. That privilege was immediately revoked last fall when I made a decent sized cut between my thumb and forefinger and then proceeded to almost faint from the ample amount of blood that was gushing from the wound. It’s not that slicing and dicing butternut squash is difficult, it’s that the person behind Little Spice Jar happens to have a ton more accidents than the average human being. ‘Uncoordinated’ can totally be my middle name from now until the end of time. So it’s a rule now. For my own sake, I must only purchase precut butternut squash.
And hey! On the positive side, shortcuts like these are totally welcome. Especially when I want to get butternut squash red curry in my belly in 30 minutes. Found that silver lining. ??
There are two main components to my butternut squash red curry:
1.) the curry base: I’m using store-bought red curry paste and really oomphing up the flavor with a little yellow curry powder. Along with that we need shallots, ginger, a little fish sauce, and some sugar. If you follow a vegan/vegetarian diet, feel free to omit the fish sauce. I know, the stuff smells terrible but what it does for this curry is amazing. It really adds a nice depth that makes the curry taste//smell like it’s been simmering all day. And finally you need a can of coconut milk. I’m not gonna tell you that low-fat coconut milk won’t work, because it will. I’m just going to tell you that full fat coconut milk makes this a more luxurious red curry experience. And to that, i’ll say no more. ?
2.) the veggies: in our case, i’m using butternut squash and baby spinach because I find the combination of the two works really well. We’re big fans of baby spinach and use it for just about everything. Needless to say, we always have some on hand. Kale also works well for this recipe, but keep in mind you’ll have to let it cook with the butternut squash a bit as it takes longer to wilt than spinach. Kabocha squash, acorn, sweet potatoes, and even carrots would work really well in place of the butternut squash. All of these ingredients have that sweet starchy factor that this curry needs.
Grab a bowl, because curries are meant to be eaten in a bowl. Fill it with a nice mound of fluffy basmati rice and top it with that silky coconut sauce loaded with tender squash and top it off with a handful of crushed nuts and fresh cilantro. A squeeze of lime juice wouldn’t hurt either.
This is get snug-on-the-couch-with-netflix food.
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 (15 ounce) can coconut milk
- 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
Instructions
- 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.
- 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.
- Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.
Notes
- Kale can be used in place of the spinach in this recipe but keep in mind you'll need to add it in earlier so that it has enough time to wilt.
If you like this recipe, you might also like:
instant pot cajun butternut squash soup
Sorry, this was just okay to me. I tried it before and after adding the fish sauce and sugar (only 1 tsp.) and they did make a positive difference. I have better recipes for this dish so will not likely make again.
Great recipe. I made a triple batch. We had some unusual orange squash from our fall harvest that worked beautifully in this recipe. I did add an entire onion along with the shallots. Didn’t use the fish sauce and certainly didn’t miss it. We will be making this over and over again.
Oh! My! Gosh!!!! Made this tonight and it was AMAZING.
I used frozen butternut squash instead of fresh, 3/4 thawed and 1/4 still frozen. It made it a bit thicker but still delicious. Was good over rice or by itself as a stew. I will be making this again.
Best dish ever. Have made it multiple times for friends and family and it’s definitely a fav!
BOMB
Wonderful flavor! Loved it, will make again. Added broccoli & cauliflower for more veggies, delicious
I saw a recipe online a few days ago after being given a case of butternut squash and got the ingredients printed out, but not how to put them together…The search began. Of course, I couldn’t find it, but I did find this and it had close to the same ingredients, so thought I would give it a try. Boy am I glad! My mouth started drooling as the pot was simmering and I could hardly wait for the first taste!. It is wonderful and warmed me up on this cold winter day without all those calories I have been eating lately. I have enough for dinner tonite and maybe another meal in the near future. Thank you so much for this perfect blend of spices and veggies. I did add a cup of chickpeas to the recipe, as I had them ready for the other recipe. I’m sure it didn’t change the flavor, but added a touch of protein. In fact, I have some chicken I thought I might add to one of my other bowls. Seems like a very versatile recipe that will always taste great.
Made this for dinner tonight and the family liked it. .. 2 Tbsp. of Red Curry Paste makes it pretty spicy.
I make this recipe almost every other week – so delicious. Add some peanut butter and it really brings it to another level 😉
SO GEWWWWWDDDDDDD YUMYUMYUM. We made it with Kubocha squash and its was DELIGHTFUL.
Really good. I couldnt get paste so used a sauce. Made it a little soupy, but still goid just not as spicy
This was great! I used the kale substitute because I had it. And I put it over quinoa instead of rice. Hubby liked it and he’s not a curry fan!
OMG!!! It’s soooooo delicious! I just added diced chicken breast. It will be a staple in my home!
All the positive reviews got my hopes up, but I really didn’t like it. The sauce was good, but was too sweet in combination with the butternut squash. It would have been great with chicken, but the squash didn’t do anything for me (and I like squash!), it needed something more filling in it. I also didn’t like the stringiness of the wilted spinach with the thinner curry sauce. I’ll stick with butternut squash soup and chicken curry as separate foods in the future.
Wonderful! Absolutely loved it. I only had yellow curry but it was great. Red onions rather than scallions, didn’t have any peanuts but – it was perfect. Don’t over cook it. Served on some brown jasmine rice. I look forward to making it again! Might try the tip on adding some peanut butter next time. Thank you!
SO DELICIOUS!!! I found this via Pinterest and I will DEFINITELY make it again!! It came together quickly and was really tasty!
Additions and substitutions: I added 1 can of chickpeas, as feeding a teenager requires extra protein. I subbed turmeric for yellow curry powder (I didn’t have curry powder on hand) and baby kale instead of baby spinach (our grocery store was out).
My whole family LOVED this dish!!
I added shrimp to the curry as well and it was delicious.
I make this curry every other week, I’m absolutely obsessed! However, I was wondering if the recipe is still ok if I don’t add onion? I know it adds so much flavour but I’ve recently learned that I am all getting to fructose 🙁
Thanks!
Hi Emily! I haven’t tried it myself, so I’m not 100% sure, but I think you could simply omit the shallots from the recipe.
It was great, as is! Unfortunately I followed the directions of commentators and added a bit of peanut butter. DON’T DO IT. Totally changed the dish. Great recipe, I’ll make sure to follow it next time.
Super yum!!! Recipe is perfect the way it is and makes a good amount! I have had 3 meals out of it and am still not tired of it! Def adding this to my recipe list and will be making again soon!
Made this with peas instead of spinach and it was great. Will definitely make this again and again.
This was otherwise tasty, but my husband and I love spice and with 3 tbsp red curry paste it was way too spicy to even be edible. Such a shame.
We loved this recipe! I have the ingredients to make it again. Can u freeze it?
I love this recipe! When I’m in the mood for some warm comforting food I make this! I add ground turkey too! My sister recommended this recipe to me and it’s a winner!
Great idea on adding ground turkey, April!
Had some butternut squash lying around and wanted to spice up my parents’ vanilla taste buds… SUCCESS!! My mom tried curry 20 years ago and has been scared to venture out of her comfort zone ever since… until now! Both my parents absolutely loved this amazing, flavorful dish. The only ingredient I didn’t have was the yellow curry powder (couldn’t find it), and it was still PACKED with flavor.
WOW! As a family of meat-eaters, I’ve been looking for a recipe to expand my repertoire of veg meals.
The ingredients for this recipe is easily accessible, it’s a easy to make and it’s so delicious that nobody missed meat. Can’t wait to try the leftovers tomorrow!!!
Delicious, easy to make and tweak to ones taste. I am trying to go more vegetarian and tasty nutritious food like this sure helps.
I made this tonight and it was delicious! The husband agrees. I added some tamari instead of fish sauce and served it with chili flakes and toasted sesame seeds. Yum!
Is there an alternative to the red curry paste? The one suggested has “shrimp” as an ingredient making it a shell fish allergen and non vegetarian. Thank you
Hi Gigi! Not all red curry pastes have shrimp paste. This one mentions it’s vegan on the packaging so hope this one will work for you 🙂
My absolute favorite curry recipe – I have made it dozens of times. It freezes well (minus cilantro, lime and cashew toppings) for curry in a hurry later. Sometimes I throw in a few dried chiles early on to add pizazz or use chili oil instead of coconut oil. Thank you for this gift of a recipe!!!
Awesome dish! I added in a couple ribs of finely chopped celery when I sautéed the shallots. Used beef stock since I was unexpectedly out of chicken and it was fine. The proportions of the curry are just right and could serve as the base for many proteins and veg.