Southeast Asian Squash Curry
Dive into the comforting and aromatic world of Southeast Asian cuisine with this vibrant Southeast Asian Squash Curry. Featuring tender chunks of butternut squash simmered to perfection in a rich, creamy coconut milk base infused with bold red Thai curry paste, garlic, and freshly grated ginger, this dish delivers a perfect balance of heat and sweetness. Enhanced with layers of flavor from optional fish sauce, tangy lime juice, and fragrant kaffir lime leaves, this one-pot vegetarian-friendly curry is as versatile as it is delightful. Ready in just 45 minutes, it’s perfect for weeknight dinners or cozy gatherings, especially when paired with steaming jasmine rice or warm flatbread. With its bold flavors, vibrant colors, and simple preparation, this curry is an irresistible fusion of spice and comfort that captures the essence of Southeast Asia.
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Recipe Information
Ingredients
- 1 large butternut squash (peeled, seeded, and cubed)
- 400 ml coconut milk
- 2 tablespoons vegetable oil
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons red Thai curry paste
- 500 ml vegetable broth
- 1 tablespoon fish sauce (optional for non-vegetarian)
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 2 leaves kafir lime leaves (optional)
- 2 tablespoons fresh cilantro (for garnish)
- 1 small red chili (sliced, for garnish)
- 1 teaspoon salt
Instructions
Heat the vegetable oil in a large pot or wok over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and grated ginger, and cook for 1 minute, until fragrant.
Add the red Thai curry paste to the pot and stir well, cooking for 2 minutes to release its aromas.
Pour in the vegetable broth and bring to a simmer.
Add the cubed butternut squash to the pot and stir to coat with the curry mixture.
Reduce the heat to medium-low, cover, and let the squash cook for 15 minutes, stirring occasionally, until it is tender.
Stir in the coconut milk, ensuring it is well combined with the curry base.
Add the fish sauce (if using), brown sugar, lime juice, and kaffir lime leaves (if using). Stir thoroughly and let simmer for another 5 minutes.
Taste and add salt as needed for seasoning.
Remove from heat, discard the lime leaves if used, and serve the curry warm.
Garnish with fresh cilantro and sliced red chili before serving. Serve alongside steamed jasmine rice or flatbread.
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1430 mg | 62% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 19.5 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1332 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
