Thai Red Curry Squash
Dive into the comforting flavors of **Thai Red Curry Squash**, a vibrant and aromatic dish that seamlessly blends sweet, savory, and spicy notes. This recipe features tender butternut squash simmered in a creamy coconut milk base infused with red curry paste, fresh ginger, and garlic, creating a rich and fragrant sauce. Crisp red bell peppers and wilted baby spinach enhance the dish with color and texture, while a splash of lime juice and a touch of brown sugar add a perfect harmony of tanginess and sweetness. Serve it over fluffy jasmine rice, and top with fresh cilantro, sliced red chili, or crushed peanuts for an irresistible finish. This easy-to-make 30-minute meal is both versatile and satisfying, with a vegan option included, making it perfect for weeknight dinners or special occasions. A must-try for anyone craving authentic Thai-inspired flavors!
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 1 tablespoon coconut oil
- 1 small (diced) yellow onion
- 3 minced garlic cloves
- 1 teaspoon (grated) fresh ginger
- 3 tablespoons red curry paste
- 15 fluid ounces (1 can) unsweetened coconut milk
- 1 cup vegetable broth
- 1 tablespoon fish sauce (or tamari for vegan)
- 1 teaspoon brown sugar
- 2 tablespoons (freshly squeezed) lime juice
- 1 sliced red bell pepper
- 2 cups baby spinach
- 1 handful (chopped) fresh cilantro
- 2 cups (cooked, for serving) jasmine rice
- (to taste) optional toppings: sliced red chili, crushed peanuts
Instructions
Peel, deseed, and cut the butternut squash into 1-inch cubes.
Heat coconut oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger. Cook for an additional minute until fragrant.
Add the red curry paste and stir for 1 minute to release its fragrance.
Pour in the coconut milk and vegetable broth, stirring to combine.
Add the cubed butternut squash. Bring the mixture to a simmer, cover, and cook for 15 minutes or until the squash is tender.
Stir in the fish sauce (or tamari), brown sugar, and lime juice.
Add the sliced red bell pepper and cook for another 3-4 minutes until the pepper is slightly softened.
Stir in the baby spinach and let it wilt for 1-2 minutes.
Taste and adjust seasoning if needed. Add more lime juice or fish sauce for balance.
Serve the red curry squash over cooked jasmine rice. Garnish with chopped cilantro, sliced red chili, and crushed peanuts, if desired.
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 9.1 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 153 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 953 mg | 20% | |
*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.
