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This easy and healthy Thai butternut squash curry recipe is creamy, rich and perfect on a crisp fall day or any day for that matter. It is super easy and healthy as the sweetness from the butternut squash pairs great with the curry spices.
For those that follow this blog, I try to balance eating my absolute favorite foods like pizza and tacos which I know aren’t the best for me with healthy vegetarian options that are super tasty.
To me it’s important to eat what you enjoy, but it all comes down to balancing everything. I’ve admitted I didn’t grow up a huge veggie fan so I’ve had to learn to like it. However with this Thai butternut squash curry, it really isn’t hard to enjoy this!
What makes this recipe so great is while there aren’t many spices, curry is packed with so much flavor it feels like you threw 20 spices into the dish. Being loaded with vegetables making it a healthy curry recipe doesn’t hurt either!
If you’re like me and have to work at eating your vegetables, this butternut squash Thai curry is the perfect dish to eat something that’s tasty where you won’t feel guilty afterward. There’s never something wrong with that combo.
Jump to:
Recipe Ingredients
- Coconut oil – can use vegetable oil as well.
- Sweet onion, green bell pepper, red bell pepper, butternut squash, carrots, ginger, garlic, kale – where most of the flavor comes from.
- Thai red curry paste and yellow curry powder – gives that curry flavor you expect.
- Vegetable stock – low-sodium is best.
- Coconut milk – adds necessary fat and creaminess.
- Fish sauce – adds some umami flavor.
- Peanut butter – use creamy if possible.
- Sugar – adds a little sweetness.
- White rice – basmati or jasmine works best.
- Cashews, lime juice, cilantro, etc… – all toppings that work great.
Step-by-Step Instructions
- Cook rice according to package instructions and set aside. In large skillet, heat coconut oil over medium heat. Add onion and peppers and cook until translucent, about 4-5 minutes.
- Add butternut squash, carrots, ginger, red curry paste and yellow curry powder and cook for 2-3 minutes. Add garlic and cook for an additional 30 seconds.
- Add vegetable stock, coconut milk, fish sauce, peanut butter and sugar and bring to boil. Reduce heat and simmer for 15-20 minutes or until butternut squash is cooked through.
- Stir in kale and cook until wilted. Serve over rice with cashes, cilantro and lime juice.
Can I Use Different Vegetables?
Of course. Sweet potatoes and pumpkin are a great substitute for butternut squash. Acorn squash also works well. You can’t go wrong with any of them.
Pro Tips/Recipe Notes
- Be consistent when cutting the vegetables so everything will cook evenly.
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the onion. You’ll know it is ready when the oil starts to shimmer.
- You control the amount of heat in this curry by how much red curry paste you add, so if you like it hotter, add another 1-2 tbsp.
- If you are vegetarian/vegan you can make your own vegetarian fish sauce.
Other Vegetarian Recipes
- Vegetable Pad Thai
- Cauliflower Fried Rice
- Sweet Potato Chili
- Vegetarian Quinoa Stuffed Peppers
- Veggie Black Bean Enchiladas
If you’ve tried this butternut squash curry or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Thai Butternut Squash Curry
Ingredients
- 1 tbsp coconut oil
- 1/2 medium sweet onion, chopped
- 1 green bell pepper, seeds removed and thinly sliced
- 1 red bell pepper, seeds removed and thinly sliced
- 5 cups butternut squash, diced into 1/2″ cubes (about 1.5 lbs)
- 1 cup carrots, diced into 1/2″ cubes (2 carrots)
- 1 tbsp grated ginger
- 2 garlic cloves, minced
- 3 tbsp red curry paste
- 1 tbsp yellow curry powder
- 1 cup vegetable stock
- 1 (15 oz can) coconut milk
- 1 tbsp fish sauce
- 1 tbsp peanut butter
- 2 tsp sugar
- 4 cups fresh kale
- 1 cup basmati rice
- cashews, lime juice, cilantro for serving
Instructions
- Cook rice according to instructions. Set aside.
- Heat coconut oil in large skillet over medium heat. Add onion and peppers and cook for 4-5 minutes or until onions are translucent.
- Add butternut squash, carrots, and ginger and stir to coat in oil. Toss in red curry paste and yellow curry powder and stir until everything is coated. Cook for another 2-3 minutes or until fragrant. With 30 seconds remaining, add garlic.
- Add stock, coconut milk, fish sauce, peanut butter and sugar and bring to boil. Reduce heat to simmer and cover and cook for 15-20 minutes or until butternut squash are cooked through. Stir in kale and cook until wilted.
- Serve over rice with crushed cashews, cilantro and fresh lime juice.
Notes
- Be consistent when cutting the vegetables so everything will cook evenly.
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the onion. You’ll know it is ready when the oil starts to shimmer.
- You control the amount of heat in this curry by how much red curry paste you add, so if you like it hotter, add another 1-2 tbsp.
- If you are vegetarian/vegan you can make your own vegetarian fish sauce.
Never thought of combining Thai and butternut squash!