This Easy Thai Butternut Squash Curry is a warm and creamy dish that packs a flavorful punch. With tender butternut squash, coconut milk, and cozy spices, it’s a hug in a bowl!
You can whip it up in no time, and it’s perfect with rice or noodles. I love how the colors brighten my dinner table. Plus, it’s a hit even with picky eaters—score!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! If you can’t find it, feel free to substitute it with sweet potatoes or pumpkin for a similar texture and sweetness.
Red Thai Curry Paste: This adds the warm, spicy flavor. If you want a milder dish, use less paste or switch to yellow curry paste. You can also make your own using spices at home!
Coconut Milk: For creaminess, coconut milk is perfect. If you’re looking for a lighter option, try light coconut milk or unsweetened almond milk, though it will change the flavor slightly.
Vegetable Broth: This builds the base of the curry. You can substitute it with chicken broth if you’re not keeping it vegetarian. Water is also an option, but it might be less flavorful.
Brown Sugar: It balances the curry’s flavors. You can use honey or Maple syrup for a natural alternative. Adjust the amount to suit your taste.
How Do I Achieve the Best Flavor with the Curry Paste?
The key to maximizing flavor is to properly cook the curry paste. Once you add it to the sautéed onions, garlic, and ginger, let it cook for about a minute. This process helps release the essential oils in the spices, making the dish more aromatic.
- Make sure to heat your oil well before adding onions.
- Sauté onions until they are soft; this may take about 5 minutes.
- Always stir the curry paste until fragrant before combining with liquids.
Taking these steps ensures your curry is packed with flavor and sets a solid base for the rest of the ingredients!
Easy Thai Butternut Squash Curry
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
- 1 tablespoon vegetable oil or coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red Thai curry paste
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth or water
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar or palm sugar
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans, trimmed
- Juice of 1 lime
- Fresh cilantro leaves, for garnish
- Cooked jasmine rice, for serving
- Optional: sliced red chili for heat
How Much Time Will You Need?
This tasty Thai curry takes about 10 minutes to prep and around 30 minutes to cook. So, you’ll have it ready in no time—about 40 minutes total!
Step-by-Step Instructions:
1. Sauté the Base Ingredients:
Begin by heating the oil in a large pot or deep skillet over medium heat. Once the oil is hot, toss in the chopped onion and sauté it for about 5 minutes until it’s softened and translucent. This builds a flavorful base for your curry!
2. Add Aromatics:
Next, stir in the minced garlic and grated ginger. Cook them together for about 1 minute, allowing the beautiful aromas to fill your kitchen!
3. Incorporate the Curry Paste:
Add the red Thai curry paste to the pot. Cook while stirring for another minute to unlock its flavors before moving on to the next step.
4. Mix in Liquids:
Now, pour in the coconut milk and vegetable broth (or water), stirring well to combine everything. This will create a creamy and rich base for your curry.
5. Add Squash and Flavorings:
Add the cubed butternut squash, soy sauce, and brown sugar to the pot. Mix everything together and bring the curry to a gentle boil. Then, reduce the heat and let it simmer uncovered for about 15 minutes, or until the squash starts to soften.
6. Toss in Remaining Vegetables:
Next, add the sliced red bell pepper and snap peas (or green beans) to the pot. Continue to simmer for another 5-7 minutes until all the vegetables are tender but still colorful.
7. Final Touches:
Once the vegetables are cooked, stir in the lime juice. Adjust the seasoning with salt or more soy sauce, if needed, to suit your taste.
8. Serve and Garnish:
Remove the curry from heat. Serve it hot over steamed jasmine rice, and don’t forget to garnish it with fresh cilantro and optional sliced red chili for an extra kick!
Enjoy your vibrant and comforting Thai butternut squash curry!
FAQ for Easy Thai Butternut Squash Curry
Can I Use Pre-Cubed Butternut Squash?
Absolutely! Using pre-cubed butternut squash can save you time and effort. Just make sure to check for any added preservatives or seasonings; fresh is always best for flavor!
How Can I Make This Curry Dairy-Free?
This recipe is naturally dairy-free since it uses coconut milk. Just ensure your curry paste is also dairy-free, which most red Thai curry pastes are, but it’s always good to check the label!
Can I Add Other Vegetables?
Yes, feel free to add any seasonal vegetables you like! Carrots, zucchini, or mushrooms work great in this curry. Just adjust the cooking time so everything remains tender but not mushy.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating. You may want to add a splash of coconut milk to keep it creamy!
