Thursday, November 12, 2020

Thai Butternut Squash Red Curry


Thai Butternut Squash Red Curry

Ultra delicious Thai-inspired red butternut squash curry that's creamy, spicy, rich and heartwarming! Butternut squash goes wonderfully with all the red curry spices.


  • ¾ cup chopped onions
  • 2 tablespoons of Thai red curry paste
  • 1 tablespoon of curry powder
  • 1 tablespoon of vegetable oil or coconut oil
  • Salt to taste
  • 1 teaspoon of fish sauce
  • 3 tablespoon chopped celery
  • ¾ cup of vegetable broth
  • 1 ½ teaspoon of grated ginger
  • 1 small butternut squash, cubed
  • 1 cup tightly packed baby spinach or chopped regular spinach
  • 2 teaspoons of brown sugar
  • 1 cup of thick coconut milk or coconut cream
  • A handful of hard torn Thai basil leaves

For garnish

  • Roasted cashews
  • Fresh coriander leaves
  • Roasted and crushed peanuts
  • Lime wedges


First, heat the oil in a skillet. Add the onions and sauté until golden brown.

Then, add the celery sticks and grated ginger and continue to sauté.

Cook the butternut squash cubes in the pan for a few minutes before adding the curry paste.

Add curry paste and curry powder with little salt to the butternut squash (be aware that we will add fish sauce later, so don't forget to add less salt).

Mix well until all the curry paste is evenly coated with the squash.

Add the vegetable broth and cook the squash well.

Once the butternut squash is well cooked, pour in the coconut milk, add the fish sauce and sugar, stir.

Add the baby spinach (I used normal spinach, cut into small pieces), mix well.

Tear off some Thai basil leaves and sprinkle them over the curry. There you have it, the flavorful Thai basil curry is ready to be served with hot rice (jasmine, white rice or brown rice). Go ahead and serve it with quinoa too. Happy Cooking Time.