Description
A warm and comforting Thai butternut squash red curry that is bursting with flavor and perfect for cozy nights.
Ingredients
Scale
- 1 large butternut squash, peeled and diced into 1-inch cubes
- 1 can full-fat coconut milk
- 3 tablespoons red curry paste
- 2 cups vegetable broth (low-sodium)
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 cup fresh Thai basil (plus more for serving)
- 2 tablespoons lime juice
- Optional: Tofu, chicken, or shrimp for protein
Instructions
- Prep your veggies: Start by peeling and dicing your butternut squash into 1-inch cubes.
- Sauté the aromatics: Heat oil in a large pot, add garlic and ginger, stirring for 1-2 minutes.
- Add the curry paste: Stir in red curry paste, cooking for another minute.
- Incorporate the squash and liquids: Toss in the butternut squash, coconut milk, and vegetable broth.
- Simmer away: Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes.
- Texture check: After 20 minutes, ensure the squash is tender; add your protein now.
- Finish with freshness: Stir in basil and lime juice before serving.
- Season to taste: Adjust salt or lime juice as needed.
- Serve it up: Ladle into bowls and top with extra basil.
Notes
Serve with jasmine rice or quinoa for a complete meal. Adjust the spice level of the curry to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Thai curry, butternut squash, vegetarian recipe, comfort food, curry recipe, easy recipes