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Butternut Squash Thai Curry

Easy Butternut Squash Thai Curry

Course Main Course
Cuisine American, Thai
Keyword butternut squash, keto, Thai, Thai red curry, vegan, vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 1.5 pound Butternut Squash, peeled, seeded, and diced in 1/2 inch pieces (about 5 cups)
  • 3 Tablespoons Coconut Oil
  • 1 cup Red Bell Pepper, sliced
  • 1 cup Broccoli Florets, cut small
  • 1 cup Mushrooms, sliced
  • 1/4 cup Thai Red Curry Paste, store bought or homemade (see notes)
  • 2 Tablespoons Thai Red Curry Powder, store bought or homemade (see notes)
  • 1 15 ounce can Coconut Milk
  • 1/2 cup Vegetable Stock
  • Salt and Pepper to taste
  • Fresh Cilantro, torn for garnish

Instructions

  1. Heat 2 tablespoons of coconut oil in a large heavy pot like a Dutch oven over medium heat. Add the butternut squash and season with salt and pepper. Cook until you can stick a fork in the pieces with ease, about 6-8 minutes.

  2. Add the remaining tablespoon of coconut oil along with the bell pepper, broccoli, and mushrooms and lightly season with salt and pepper. Cook until they are still slightly firm, about 3 minutes.

  3. Next, add in the Thai red curry paste and the Thai red curry powder. Mix in with the vegetables and allow the paste to cook, about 3 minutes.

  4. Add in the coconut milk and vegetable stock and turn up the heat to high to bring it to a boil. Reduce the heat to a simmer and cook for another 10 minutes.

  5. Serve with jasmine or cauliflower rice, fresh cilantro and lime wedges.

Recipe Notes

Ingredients

RED CURRY SEASONING BLEND

  • 1/2 Cup Paprika
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Salt
  • 1 1/2 teaspoon Black Pepper
  • 1 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Lemon Grass
  • 1/2 teaspoon Coriander, ground
  • 1/2 teaspoon Cilantro, dried
  • 1/2 teaspoon Cumin, ground

RED CURRY PASTE

  • 2 medium Shallots, coarsely chopped
  • 2 inch Fresh Ginger, about thumb thick
  • 4 cloves Garlic, smashed
  • 2 Tablespoons Thai Red Curry Seasoning
  • 1 Tablespoon Canola Oil
  • Thai Chilies (Bird's Eye Chili) optional - see notes

Instructions

RED CURRY SEASONING BLEND

  1. Add all ingredients to a mixing bowl and mix thoroughly. Store in a sealed container.

RED CURRY PASTE

  1. Peel and coarsely chop the shallot and ginger.
  2. Place all ingredients in a small processor and blend until smooth.
  3. If you want to add some heat to the meal, you can add Thai Chilies to the paste at this time and blend them into the paste. See the notes below for a general heat level guide.

THAI CHILI HEAT GUIDE

  • Mild: 2 chilies, deseeded
  • Medium: 4 chilies, deseeded
  • Hot: 6 chilies, with seeds