Thai Green Curry with Butternut Squash and Yellow Peppers Veget
Immerse yourself in the vibrant flavors of this Thai Green Curry with Butternut Squash and Yellow Peppers—a plant-based delight that’s rich, aromatic, and irresistibly comforting. Made with a fragrant blend of green curry paste, fresh ginger, and creamy coconut milk, this recipe perfectly balances sweet, savory, and spicy notes. Tender butternut squash and crisp yellow bell peppers add a colorful, hearty twist, while fresh basil and cilantro infuse the dish with herbaceous brightness. Ready in just 50 minutes, this versatile curry is a go-to weeknight dinner that pairs beautifully with fluffy jasmine rice. Whether you're craving a cozy vegan meal or exploring Thai-inspired cuisine, this recipe will transport your taste buds straight to Southeast Asia!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 2 tablespoons green curry paste
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 cups butternut squash, peeled and cubed
- 2 medium yellow bell peppers, sliced
- 14 ounces coconut milk
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice, freshly squeezed
- 0.5 cup fresh basil leaves
- 0.25 cup cilantro, chopped
- 0.5 teaspoon salt
- 3 cups cooked jasmine rice (for serving)
Instructions
Heat 2 tablespoons of coconut oil in a large skillet or wok over medium heat.
Add the green curry paste, minced garlic, and grated ginger. Stir constantly for about 1-2 minutes until fragrant.
Add the cubed butternut squash and sliced yellow bell peppers to the pan. Stir to coat the vegetables with the curry paste mixture.
Pour in the coconut milk and vegetable broth. Stir well and bring the mixture to a gentle boil.
Reduce the heat to a simmer and cover the pan. Let the curry cook for about 15-20 minutes, or until the butternut squash is tender.
Stir in the soy sauce, brown sugar, and lime juice. Taste and adjust seasoning with additional salt if needed.
Allow the curry to simmer for another 2-3 minutes to let the flavors meld together.
Remove from heat and stir in the fresh basil and chopped cilantro.
Serve the Thai green curry hot over cooked jasmine rice. Garnish with additional basil or cilantro if desired.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3606 mg | 157% | |
| Total Carbohydrate | 380.9 g | 139% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 67.9 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3776 mg | 80% | |
*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.
