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By Gingerley

Thai Butternut Squash Red Curry

Name: Thai Butternut Squash Red Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Thai
Ingredients: 1 tablespoons coconut oil (or any oil really); 1 large shallots, chopped (or 2 small); 2-2 ½ cups diced butternut squash (about 1.5 pounds); 1 tablespoon grated ginger; 2-3 tablespoons red curry paste; ½ tablespoon yellow curry powder; 1 (15 ounce) can coconut milk; ¾ cup vegetables or chicken broth; 2 teaspoons fish sauce (omit for vegans/vegetarians); 2 teaspoons sugar; 3-4 cups fresh baby spinach; basmati rice, crushed cashews/ peanuts, cilantro, lime wedges for serving

3 steps

Prep:10minCook:20min

Ultra creamy and delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the red curry spices.

Updated at: Thu, 17 Aug 2023 03:54:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories457.6 kcal (23%)

Total Fat33.9 g (48%)

Carbs36.8 g (14%)

Sugars7.3 g (8%)

Protein9.4 g (19%)

Sodium534.4 mg (27%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonscoconut oil

or any oil really

1shallots

large, chopped

2 cupsbutternut squash

diced

1 tablespoongrated ginger

2 tablespoonsred curry paste

½ tablespoonyellow curry powder

1 x 15 ouncecan coconut milk

¾ cupvegetables

or chicken broth

2 teaspoonsfish sauce

omit for vegans/vegetarians

2 teaspoonssugar

3 cupsfresh baby spinach

Instructions

Step 1

Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.

Step 2

Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it's fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You'll know it's done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt.

Step 3

Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.

View on littlespicejar.com

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