Is there a substitute I can use instead of butternut squash?

If you don't have butternut squash on hand or it's not your favourite, you can substitute the squash in the recipe with sweet potato , regular potato or cauliflower .

Can you freeze Butternut Squash Curry?

Absolutely! This recipe is freezer-friendly and perfect to make extras to freeze for another meal. Simply freeze in a freezer-safe container for up to 3 months.

Can I make this curry without coconut milk?

You sure can! While the coconut milk adds delicious richness and flavour, you could substitute it for something lighter like almond milk or just substitute it for more vegetable broth. Just keep in mind that this will alter the final taste of the dish.

Can I use light coconut milk instead of full-fat coconut milk?

Yes! If you use light coconut milk, the curry will be a bit less rich in flavour and the sauce will likely be a bit thinner. In this case, you may want to cook down the sauce a bit more to help thicken it.

Can I make this into a soup?

If you want to make this recipe into a soup, you can add the final curry (without the kale) to a blender to puree it. I also have a Thai Butternut Squash Soup recipe if you're looking for a Thai soup!

Easy Thai Butternut Squash Curry

Name: Butternut Squash Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 4 cups butternut squash, peeled and cubed. (approx 1 small squash); 1 tbsp avocado oil (can sub vegetable oil); 1 onion, chopped; 1 tbsp ginger, finely chopped; 3 garlic cloves, finely chopped; 2-3 tbsp Thai red curry paste; 2 tsp curry powder; 1/2 cup full-fat coconut milk; 3/4 cup vegetable broth; 1-2 tbsp soy sauce (gluten-free if needed); 1 tbsp coconut sugar; 1 tbsp lime juice; 3 cups kale; 2 tsp cornstarch dissolved in 2 tsp cold water; Rice for serving

Description

This Thai-style Butternut Squash Curry is ready in 30 minutes and packed with bold flavours!

Ingredients

Units Scale

4 cups butternut squash, peeled and cubed. (approx 1 small squash)
1 tbsp avocado oil (can sub vegetable oil)
1 onion, chopped
1 tbsp ginger, finely chopped
3 garlic cloves, finely chopped
2–3 tbsp Thai red curry paste
2 tsp curry powder
1/2 cup full-fat coconut milk
3/4 cup vegetable broth
1–2 tbsp soy sauce (gluten-free if needed)
1 tbsp coconut sugar
1 tbsp lime juice
3 cups kale
2 tsp cornstarch dissolved in 2 tsp cold water
Rice for serving

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Instructions

Heat the avocado oil in a pot on medium-high heat, then add the onion and let cook for 2 minutes. Add the garlic and ginger and let cook for another 1-2 minutes until lightly browned.
Add curry paste and curry powder mixing everything together and letting the curry paste toast slightly for 20-30 seconds, then add the butternut squash and mix all together letting cook for a couple of minutes.
Add the coconut milk, vegetable broth, soy sauce, coconut sugar and lime juice mixing everything together, then cover and let simmer for 15 minutes until the squash is tender.
Once the squash is cooked, remove the cover and add in the kale, letting it wilt and soften in the curry for 1-2 minutes.
Next, add the cornstarch and mix it together. This will help to thicken the curry sauce.
Serve immediately over rice or on its own.

Notes

Cut the squash into even cubes so it cooks evenly in the curry sauce. If you want the curry to cook even faster, cut the squash into smaller cubes.

Adjust the seasoning as needed. Depending on how salty your vegetable broth is, or how strong your Thai curry paste is, you may need to add a bit more/less soy sauce and curry paste.

Dissolve the cornstarch in a touch of water before adding it to the curry. If you add cornstarch directly to a hot liquid, it will become clumpy and won’t mix in properly.

Nutrition

Serving Size: 1/4 of recipe
Calories: 222
Sugar: 7.1g
Sodium: 400mg
Fat: 10.8g
Saturated Fat: 5.9
Carbohydrates: 31g
Fiber: 5g
Protein: 4.9g