Thai Butternut Squash Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
265 kcal
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Course
Main Course
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Cuisine
Thai, Asian-American Fusion
Thai Butternut Squash Curry
Description
This Thai Butternut Squash Curry starts by browning onions and celery to build flavor, followed by sautéed grated ginger for warmth. Small cubes of butternut squash are added to soak in the red curry paste and curry powder, which provide a combination of heat, earthiness, and aromatic spice. The squash is cooked through in vegetable stock, softening to a fork-tender texture.
Coconut milk enriches the sauce, balancing spices with creaminess, while fish sauce and brown sugar introduce a subtle umami and sweetness that harmonize flavors. Baby spinach folds in last, wilting gently and giving a green contrast. Thai basil leaves sprinkled at the end soften and add a mild anise-like aroma.
Served best with jasmine or brown rice, this curry is suitable as a vegetarian entrée or side dish. The recipe builds layers of flavor by gradual addition of ingredients and careful seasoning, ensuring a balanced Thai-inspired dish with a rich sauce and tender squash.
Ingredients
- 1 butternut squash cubed, small
- 1 cup baby spinach or normal spinach, chopped, tightly packed
- 1 tablespoon vegetable oil or coconut oil
- ¾ cup onion chopped
- 3 tablespoon celery chopped
- 1 ½ teaspoon ginger grated
- 2 tablespoon Thai red curry paste
- 1 tablespoon curry powder
- salt to taste
- 1 teaspoon fish sauce
- 2 teaspoon brown sugar
- ¾ cup vegetable stock
- 1 cup coconut milk or coconut cream, thick
- Thai basil torn toughly, handful, leaves
For garnish
- peanuts roasted and crushed
- cashew roasted
- Coriander fresh leaves
- lime wedges
Instructions
- Heat oil in a pan. Add onions and saute until nicely browned.
- Add celery sticks and grated ginger and continue to saute.
- Cook butternut squash cubes in the pan for few minutes before you add the curry paste.
- Add curry paste and curry powder along with little salt to butternut squash (mind you we will be adding fish sauce later so keep in mind to add less salt).
- Mix well until all the curry paste is evenly coated into the squash.
- Add vegetable broth and allow squash to cook well.
- Once the butternut squash is cooked through, pour coconut milk, add in fish sauce and sugar, and stir.
- Add baby spinach (I used normal spinach, chopped into small pieces), and mix thoroughly well.
- Tear a few Thai basil leaves and sprinkle them over the curry. That’s it, flavor-packed Thai basil curry is ready to be served with hot rice (jasmine, white rice, or brown rice).
Notes
- Nutritional information provided is an estimate and will vary based on specific ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 265kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 14g | 70% |
| Sodium | 322mg | 13% |
| Potassium | 909mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 21951IU | 439% |
| Vitamin C | 45mg | 50% |
| Calcium | 132mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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