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overhead shot of vegetarian curry on white plate

Thai Butternut Squash Curry

This easy and healthy butternut squash Thai curry recipe is creamy, rich and perfect on a crisp fall day or any day for that matter.
Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 222kcal
Author Ryan Beck


  • 1 tablespoon coconut oil
  • ½ medium sweet onion, chopped (1 cup)
  • 1 green bell pepper, seeds removed and thinly sliced
  • 1 red bell pepper, seeds removed and thinly sliced
  • 5 cups butternut squash, diced into ½" cubes (about 1.5 lbs)
  • 1 cup carrots, diced into ½" cubes (2 carrots)
  • 1 tablespoon grated ginger
  • 4 garlic cloves, minced
  • 3 tablespoon red curry paste
  • 1 tablespoon yellow curry powder
  • 1 cup vegetable stock
  • 1 (15 oz can) coconut milk
  • 2 tablespoon peanut butter
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 4 cups fresh kale
  • 1 cup basmati rice
  • cashews, lime juice, cilantro for serving


  • 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.


  • Be consistent when cutting the vegetables so everything will cook evenly.
  • To save time, buy pre-cut butternut squash cubes.
  • You can replace the kale with spinach but you need to add it earlier to give it time to wilt.
  • 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.


Serving: 1g | Calories: 222kcal | Carbohydrates: 42g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 431mg | Potassium: 717mg | Fiber: 7g | Sugar: 9g | Vitamin A: 17450IU | Vitamin C: 181.5mg | Calcium: 240mg | Iron: 2.5mg