Recipes › Butternut Squash (Pumpkin) › Thai Butternut Coconut Curry
Thai Butternut Coconut Curry
Sweet butternut squash absorbs red curry paste and coconut milk beautifully in this warming Thai-inspired curry. Tender cubes of squash balance the heat of the curry paste while chickpeas add protein and body. Serve over jasmine rice for a satisfying weeknight dinner.
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Ingredients
- 2 lbs butternut squash, peeled and cut into 1-inch cubes
- 14 oz coconut milk, canned, full fat
- 15 oz chickpeas, canned, drained and rinsed
- 3 tbsp Thai red curry paste
- 1 cup vegetable broth
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp fish sauce (optional)Omit for vegan
- 1 lime, juiced
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 tbsp coconut oil
Contains: fish, milk.
Method
- Heat coconut oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened. Add garlic and ginger and cook for 1 minute until fragrant.About 6 min
- Add red curry paste and stir for 1-2 minutes to toast it in the oil and release its aromatics.About 2 min
- Add butternut squash cubes, coconut milk, and vegetable broth. Stir to combine. Bring to a boil, then reduce to a simmer and cook for 20 minutes until squash is fork-tender.About 22 min
- Add chickpeas and cook for another 5 minutes to warm through. Stir in lime juice and fish sauce if using. Taste and adjust seasoning. Serve over rice topped with fresh cilantro.About 5 min
Tips
- Full-fat coconut milk gives the richest, creamiest result.
- Don't skip toasting the curry paste in the oil — it makes the flavor much more complex.
- Add a handful of baby spinach at the end for extra greens.
Ring the changes
- Add sliced bell peppers and snap peas for more vegetables.
- Swap chickpeas for shrimp, adding them in the final 3 minutes only.
Keeping it
Keeps for 4 days in the fridge or freezes well for up to 3 months.
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