This Easy Thai Butternut Squash Curry is a warm hug in a bowl! Packed with creamy coconut milk and perfectly spiced flavors, it’s bright and comforting.
Don’t be surprised if your kitchen starts to smell heavenly! I love adding my favorite veggies to this curry—it’s like a party in a pot. Plus, it’s so easy to make and perfect for any day!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! If you can’t find butternut squash, feel free to swap it with sweet potatoes or pumpkin. Just remember to adjust the cooking time slightly based on how soft the substitution gets.
Thai Red Curry Paste: This paste brings the heat and flavor! If you want a milder curry, use less paste or try yellow curry paste instead. You can also make your own mix using chili powder, ginger, and herbs.
Coconut Milk: For a creamy texture, choose full-fat coconut milk. If you’re looking to cut calories, light coconut milk works too, though the flavor may be less rich. Almond or cashew milk can be a non-dairy option; just add a touch of coconut extract for flavor.
Vegetable Broth: This adds more depth to the curry. If you’re in a pinch, water works too. Using homemade broth can elevate the flavor even more, so consider keeping some on hand!
Vegetables: Feel free to mix in whatever veggies you have. Broccoli, carrots, or spinach are great choices. Just keep an eye on cooking times to ensure everything is tender yet crisp.
How Do I Get the Perfect Texture for My Curry?
Getting the right texture in your curry is essential! The key is to cook the butternut squash until it’s just tender, which usually takes about 15-20 minutes. Start by sautéing your aromatics like onion, garlic, and ginger. This builds a flavor base before adding the squash.
- After adding the squash, simmer until it’s soft but not mushy.
- Add the quicker-cooking vegetables at the end to keep them bright and crunchy.
- Finish with fresh lime juice to brighten the flavors before serving.
Adjusting cooking times for different veggies will help achieve a perfect texture in your curry!
Easy Thai Butternut Squash Curry
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash (about 2 lbs), peeled and cut into 1-inch cubes
- 1 tablespoon vegetable oil or coconut oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk (full fat for creaminess)
- 1 cup vegetable broth or water
- 1 tablespoon brown sugar or palm sugar
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 red bell pepper, sliced thin
- 1 cup snap peas or green beans, trimmed
- Fresh lime juice (from 1 lime)
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice or rice noodles, for serving
How Much Time Will You Need?
This delicious Thai butternut squash curry takes about 10 minutes to prep and 25-30 minutes to cook, making the total time around 40 minutes. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté Aromatics:
Begin by heating the oil in a large pan or wok over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. This softening of the onion helps build a flavorful base for your curry!
2. Add Garlic and Ginger:
Next, add in the minced garlic and grated ginger. Cook for another 1-2 minutes, stirring constantly, until fragrant. This will give your curry an amazing aroma that prepares your taste buds for what’s to come!
3. Mix in Red Curry Paste:
Stir in the Thai red curry paste and let it cook for 1 minute, making sure to stir constantly. This step is important as it releases all the wonderful flavors from the curry paste!
4. Add Butternut Squash:
Now, toss in the butternut squash cubes and mix well to ensure they are coated with the curry paste. The squash will soak up all the lovely flavors as it cooks.
5. Pour in Coconut Milk and Broth:
Pour in the coconut milk and vegetable broth (or water). Add the brown sugar and soy sauce to balance the flavors. Stir everything well to combine!
6. Simmer Until Tender:
Bring the mixture to a gentle simmer, and cook uncovered for about 15-20 minutes. Keep an eye on it, and cook until the butternut squash is tender but not mushy.
7. Add Other Vegetables:
Once the squash is tender, add the sliced red bell pepper and snap peas (or green beans). Cook for an additional 3-5 minutes until the vegetables are bright and crisp. This will add both color and a fresh crunch to your curry!
8. Stir in Lime Juice:
Remove the curry from heat and stir in the fresh lime juice. This brightens the flavors and adds a delicious tang.
9. Adjust Seasonings:
Before serving, taste the curry and adjust the seasonings as needed. Add more soy sauce for saltiness, sugar for sweetness, or lime juice for zing, depending on your preference.
10. Serve and Enjoy:
Serve your vibrant curry hot over cooked jasmine rice or rice noodles. Garnish with fresh cilantro for an extra pop of flavor. Enjoy your comforting Thai butternut squash curry!
FAQ for Easy Thai Butternut Squash Curry
Can I Use Other Vegetables in This Curry?
Absolutely! This curry is very versatile. You can swap in your favorite vegetables like broccoli, carrots, or spinach. Just remember to adjust the cooking time according to how quickly those veggies cook—you want them to stay crisp!
Can I Make This Curry Ahead of Time?
Yes! This curry can be made ahead of time and stored in the fridge for up to 3 days. Just reheat it in a pan over low heat, stirring occasionally. You may want to add a splash of coconut milk or broth when reheating to refresh the creaminess.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the curry for up to 3 months. Thaw in the fridge overnight before reheating!
Can I Make This Vegan or Gluten-Free?
This recipe is already vegan as it uses coconut milk and vegetable broth! For gluten-free, simply use tamari in place of soy sauce. Enjoy your delicious meal without worries!
