Around this time when the leaves are starting to change, you know it’s pumpkin and squash season. And while we all try to go crazy with all everything pumpkin this seasons: think soups, pasta, salads. We definitely have an extra space for that butternut squash.
We had our first snow storm of the season!! Can you believe it? It’s snowing in November!
We only had about a couple inches of snow and I’m already craving soups and cozy dishes. What’s a more fitting way to satisfy that craving than the ultimate Thai butternut squash red curry?
This Thai butternut squash red curry hits all the right spots within the comfort department. It’s spicy and warms you up. It has tons of coconut milk and spicy red curry flavors, all in one pot. How amazing and easy was that!
Ladle this curry over a hot steaming bowl of jasmine rice and feel like you’re a guest at a Thai restaurant.
Put this recipe in your back pocket for “snowing” season or any season really when you crave for some delicious Thai food. You’ll be amazed, I promised!
Thai Butternut Squash Red Curry
Creamy and delicious Thai butternut squash red curry with red curry paste and hint of peanut butter. Cozy and comforting and all in one pot.
- 1 medium butternut squash (peeled, seeded & cubed, about 1.5lb)
- 1 large shallot (minced)
- 3 cloves garlic (minced)
- 1 1/2 tablespoons freshly grated ginger
- 2 tablespoons red curry paste
- 1 can (14oz) coconut milk
- 1 tablespoon vegetable oil
- 2 tablespoons peanut butter
- 2 teaspoons fish sauce (more to taste)
- 2 teaspoons sugar
- 1 cup vegetable or chicken broth
- 2 cups kale or spinach
Heat oil over medium heat. Once hot, add in garlic, shallot and saute until fragrant, about 2 minutes.
Add in butternut squash, red curry paste, grated ginger. Stir well to coat with oil. Continue to cook until curry is fragrant, about 2 minutes.
Add in broth, coconut milk and bring it to a boil then reduce heat to low and let the mixture simmer. Cook cover for 12-15 minutes, until squash is tendered.
Stir in peanut butter, kale and cook for an additional 2 minutes until kale is wilted.
Serve over jasmine rice with a squeeze of lime juice, chopped cilantros and crushed peanuts.
For vegan: omit fish sauce and replace with salt.