5 from 42 votes
Thai Butternut Squash Curry
Thai Butternut Squash Curry highlights cubed squash simmered with onion, celery, ginger, and Thai red curry paste, enriched by coconut milk and brightened with fish sauce and brown sugar. Baby spinach and torn Thai basil add freshness at the end. This curry offers tender squash pieces enveloped in a fragrant, mildly spiced sauce, ideal for serving with steamed rice.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
265 kcal
Course:
Main Course
Cuisine:
Thai, Asian-American Fusion
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).
Cup of Yum
Notes
- Nutritional information provided is an estimate and will vary based on specific ingredients used.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 265
% 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.