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–+ servings

Thai Red Curry with Butternut Squash

Thai style butternut squash curry. Rich, creamy, spicy.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 Large Servings
Course: Main Course, Stew
Cuisine: SouthEast Asia, Thai
Calories: 351
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tbsp Neutral Oil
  • 1 ea Red Onion Large, peeled, chunked to 1/2"
  • 3 cups Butternut Squash Get it peeled and chunked
  • 1 tbsp Ginger, Grated
  • 3 tbsp Thai Red Curry Paste
  • 15 oz Coconut Milk 1 can
  • 1 cup Broth Veggie or chicken
  • 2 tsp Honey
  • 1 ea Bell Pepper Washed, Cored chunked to 1/2"
  • 1 tbsp Garlic Minced

Method
 

  1. In a large wok or pan, heat oil over medium-high
  2. As oil spiders, Add onion and pepper, saute until the onion starts to take color
  3. Add the curry paste, and cook for 1-2 minutes, coating the veggies
  4. Add the garlic, ginger and cook until fragrant, ~ 60 sec
  5. Add the squash and stir to coat
  6. Add the coconut milk and broth, stir to mix well
  7. Bring to a boil, drop the heat to medium-low, cover
  8. Simmer until the squash is fork-tender, 15-20 minutes
  9. Taste, Season, and balance flavor.

Nutrition

Calories: 351kcalCarbohydrates: 21gProtein: 4gFat: 31gSaturated Fat: 21gTrans Fat: 1gSodium: 255mgPotassium: 614mgFiber: 3gSugar: 7gVitamin A: 13067IUVitamin C: 25mgCalcium: 89mgIron: 5mg

Notes

This is written as a vegetarian dish, so I have excluded any fish sauce, this can be added at the last minute to balance flavors.
One can add minced Thai peppers with the onions and bell pepper for a spicy taste boost.
I've used prepared butternut squash here, it is simpler than peeling and chunking up a whole squash, and probably safer as well.
One COULD add protein in the form of chicken with the squash, or shrimp in the last 3-5 minutes of the simmer.

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