Thai Butternut Squash Curry

Why You’ll Love This Recipe

• Rich and creamy coconut curry sauce
• Packed with wholesome vegetables
• Naturally vegan and dairy-free
• Easy to make in one pot
• Perfect for meal prep
• Customizable spice level
• Comforting and satisfying
• Great for weeknight dinners

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon coconut oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red Thai curry paste
• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 1 red bell pepper, sliced
• 1 can (14 ounces) full-fat coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 tablespoon lime juice
• 1 teaspoon brown sugar or maple syrup
• 2 cups baby spinach
• Salt, to taste
• Fresh cilantro, for garnish

For Serving

• Cooked jasmine rice or basmati rice
• Lime wedges

Directions

1. Heat the coconut oil in a large pot or deep skillet over medium heat.
2. Add the onion and cook for 4–5 minutes until softened.
3. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
4. Add the Thai curry paste and cook for 1 minute, stirring constantly.
5. Add the cubed butternut squash and bell pepper, stirring to coat with the curry mixture.
6. Pour in the coconut milk and vegetable broth.
7. Stir in the soy sauce and brown sugar.
8. Bring the mixture to a gentle simmer.
9. Cover and cook for 20–25 minutes, or until the butternut squash is tender.
10. Stir in the spinach and cook for 2–3 minutes until wilted.
11. Add the lime juice and season with salt to taste.
12. Serve over cooked rice and garnish with fresh cilantro and lime wedges.

Servings and Timing

• Servings: 4 to 6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Chickpea Curry: Add a can of drained chickpeas for extra protein.
• Tofu Curry: Stir in cubed baked tofu during the final 10 minutes of cooking.
• Green Curry Version: Substitute green Thai curry paste for a different flavor profile.
• Spicy Curry: Add sliced Thai chilies or extra curry paste.
• Vegetable-Packed Curry: Include carrots, zucchini, mushrooms, or snap peas.
• Peanut Curry: Stir in 2 tablespoons peanut butter for a richer sauce.
• Chicken Curry: Add cooked shredded chicken for a non-vegetarian option.

Storage/Reheating

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze cooled curry in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Warm the curry in a saucepan over medium heat, stirring occasionally until heated through. Add a splash of broth if the sauce has thickened too much.

FAQs

Is Thai Butternut Squash Curry spicy?

It has mild to moderate heat, depending on the curry paste used. You can easily adjust the spice level.

Can I use frozen butternut squash?

Yes. Frozen butternut squash works well and can be added directly to the curry.

What type of coconut milk should I use?

Full-fat coconut milk provides the richest and creamiest texture, but light coconut milk can also be used.

Can I make this curry ahead of time?

Yes. The flavors often deepen and improve after a day in the refrigerator.

What can I serve with this curry?

Jasmine rice, basmati rice, quinoa, naan bread, or cauliflower rice are all excellent choices.

Can I add protein?

Absolutely. Chickpeas, tofu, tempeh, or chicken are popular additions.

Is this recipe vegan?

Yes. As written, the recipe is completely vegan and dairy-free.

Can I use a different curry paste?

Yes. Green or yellow Thai curry paste can be substituted for a different flavor.

How do I thicken the curry?

Allow it to simmer uncovered for a few extra minutes or mash some of the squash into the sauce.

Can I freeze leftovers?

Yes. This curry freezes very well and reheats beautifully.

Conclusion

Thai Butternut Squash Curry is a comforting and flavorful dish that combines creamy coconut milk, tender squash, and aromatic Thai spices into a satisfying meal. Easy to prepare and packed with nourishing ingredients, it’s perfect for weeknight dinners, meal prep, or cozy evenings at home. Whether served as a vegetarian main course or customized with your favorite protein, this curry is sure to become a favorite in your recipe collection.

Thai Butternut Squash Curry

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Thai Butternut Squash Curry is a rich and creamy coconut curry loaded with tender butternut squash, colorful vegetables, and aromatic Thai flavors. This comforting plant-based meal is perfect for weeknight dinners and meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegan

Ingredients

• 1 tablespoon coconut oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red Thai curry paste
• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 1 red bell pepper, sliced
• 1 can (14 ounces) full-fat coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 tablespoon lime juice
• 1 teaspoon brown sugar or maple syrup
• 2 cups baby spinach
• Salt, to taste
• Fresh cilantro, for garnish
• Cooked jasmine rice or basmati rice, for serving
• Lime wedges, for serving

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Instructions

1. Heat the coconut oil in a large pot or deep skillet over medium heat.
2. Add the onion and cook for 4 to 5 minutes until softened.
3. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
4. Add the red Thai curry paste and cook for 1 minute, stirring constantly.
5. Add the cubed butternut squash and bell pepper, stirring to coat with the curry mixture.
6. Pour in the coconut milk and vegetable broth.
7. Stir in the soy sauce and brown sugar or maple syrup.
8. Bring the mixture to a gentle simmer.
9. Cover and cook for 20 to 25 minutes, or until the butternut squash is tender.
10. Stir in the spinach and cook for 2 to 3 minutes until wilted.
11. Add the lime juice and season with salt to taste.
12. Serve over cooked rice and garnish with fresh cilantro and lime wedges.

Notes

• Add chickpeas, tofu, or tempeh for extra protein.
• Use green or yellow Thai curry paste for a different flavor profile.
• For a spicier curry, add extra curry paste or sliced Thai chilies.
• Frozen butternut squash can be used for convenience.
• Store leftovers in the refrigerator for up to 4 days.
• Freeze cooled curry for up to 3 months and thaw before reheating.

Nutrition

• Serving Size: 1 serving
• Calories: 340 kcal
• Sugar: 9 g
• Sodium: 520 mg
• Fat: 24 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 6 g
• Protein: 5 g
• Cholesterol: 0 mg