Creamy Thai Butternut Squash Red Curry: Your Easy & Healthy Weeknight Delight

Discover the ultimate comfort food with this incredibly delicious Thai-inspired butternut squash red curry! Creamy, perfectly spiced, rich, and deeply satisfying, this dish brings together the natural sweetness of butternut squash with the vibrant, aromatic flavors of authentic red curry spices. It’s no wonder this recipe consistently ranks as a top favorite on the blog – the taste is truly extraordinary!

As autumn arrives and butternut squash season is in full swing, there’s no better time to indulge in this warm and comforting meal. This butternut squash red Thai curry is more than just a dish; it’s an experience – creamy, spicy, subtly sweet, and incredibly addicting. We’ve been eagerly waiting all summer to share this recipe, perfect for those cooler evenings when you crave something deeply flavorful and comforting.

What makes this recipe truly special? It encapsulates everything we love about good food into one easy, one-pot curry. This isn’t just *any* curry; it’s designed for busy weeknights. We leverage the convenience of store-bought red curry paste, but here’s our secret weapon to elevate the flavor profile: a touch of yellow curry powder! This unexpected addition enhances the spice and complexity, transforming a simple curry into an unforgettable meal.

Beyond its incredible taste, this curry is also packed with wholesome vegetables and is incredibly versatile. Want to add more protein? A can of chickpeas or some pan-fried tofu would be a fantastic addition, simmering away until the entire house is filled with an irresistible aroma. Garnish with fresh herbs like chopped cilantro and serve it alongside fluffy brown or white rice for a complete, nourishing meal.

Why This Thai Butternut Squash Red Curry Will Become Your Go-To Recipe

This recipe isn’t just delicious; it’s a testament to how quick and easy truly flavorful meals can be. Here’s why you’ll fall in love with it:

• Effortlessly Delicious: Designed for busy weeknights, this one-pot wonder minimizes cleanup without compromising on taste.
• Rich & Creamy: Full-fat coconut milk creates a luxurious, velvety texture that coats every piece of tender butternut squash.
• Perfectly Spiced: A harmonious blend of red curry paste and a hint of yellow curry powder delivers a balanced, aromatic warmth that’s customizable to your preferred spice level.
• Wholesome & Nutritious: Loaded with sweet butternut squash and fresh baby spinach, it’s a delicious way to boost your vegetable intake.
• Incredibly Versatile: Easily adapt it to your dietary needs or pantry staples. Add chickpeas for extra protein, swap squash for sweet potatoes, or integrate other seasonal vegetables.
• Comfort in a Bowl: There’s something uniquely comforting about a warm, fragrant curry, especially during cooler months. This dish truly nourishes the soul.

Making Your Delicious Butternut Squash Curry: A Step-by-Step Visual Guide

To ensure you master this incredibly flavorful Thai butternut squash red curry, we’ve included a helpful video tutorial. Watch how simple it is to bring this comforting dish to life in your own kitchen!

Essential Ingredients for Your Perfect Butternut Squash Red Curry

Crafting this flavorful curry starts with a selection of fresh, high-quality ingredients. Each component plays a vital role in building the rich, creamy, and aromatic profile that makes this dish so irresistible.

• Basmati Rice: This aromatic long-grain rice is our preferred choice for soaking up all the delicious curry sauce. However, feel free to get creative! It also pairs wonderfully with fluffy quinoa, traditional white rice, nutrient-rich brown rice, or even warm, soft naan bread for scooping up every last drop.
• Coconut Oil: We love starting our curry with coconut oil, especially since coconut milk is a core ingredient. This helps to enhance the natural tropical flavors and provides a subtle sweetness. If coconut oil isn’t on hand or preferred, avocado oil, olive oil, or any neutral cooking oil you typically use will work just as well.
• Shallots: These delicate, sweet members of the onion family are a staple in many Thai recipes, offering a milder, more nuanced flavor than larger onions. Finely chopped shallots form the aromatic foundation of our curry. If you don’t have shallots, a small red or yellow onion, finely diced, makes a perfectly acceptable substitute.
• Butternut Squash: The star of our show! When diced into bite-sized cubes and simmered in the creamy curry sauce, butternut squash transforms into tender, melt-in-your-mouth pieces that absorb all the amazing flavors. Its natural sweetness beautifully complements the spicy red curry. Even those who typically shy away from vegetarian dishes often find themselves reaching for seconds of this!
• Fresh Ginger: Grated fresh ginger is a must-have, infusing the curry with a bright, zesty, and warming aromatic kick. It’s a key flavor enhancer that brings freshness and depth to the dish. Don’t skip it if you can help it!
• Red Curry Paste: This is the backbone of our Thai curry, providing most of its signature flavor and heat. Investing in a good quality red curry paste is crucial for an authentic and robust taste. We highly recommend this specific brand for its exceptional flavor profile.
• Yellow Curry Powder: While red curry paste forms the base, a dash of yellow curry powder is our secret ingredient to amplify the spice and add layers of complex flavor. It typically contains a blend of spices like cumin, turmeric (giving it its signature yellow hue), coriander, and fenugreek. Any mild yellow curry powder you enjoy will work; here’s one we recommend.
• Full-Fat Coconut Milk: Essential for that luxurious, creamy texture and rich flavor that defines a great Thai curry. Full-fat coconut milk provides the best consistency, but a low-fat version can be used if preferred, though it might result in a slightly thinner curry. It also naturally makes this recipe gluten-free.
• Vegetable Broth or Chicken Broth: This liquid helps to thin out the coconut milk to the perfect consistency, creating a spoonable curry that beautifully coats your chosen grains. Vegetable broth keeps the dish strictly vegetarian/vegan, while chicken broth can be used for a richer, non-vegetarian flavor.
• Fish Sauce: A cornerstone of Thai cuisine, fish sauce adds a profound umami depth and a salty, savory complexity that rounds out the flavors. While highly recommended for authentic taste, it can be entirely omitted if you’re following a strict vegetarian or vegan diet. This is our go-to brand for its quality.
• Sugar: A small amount of sugar, typically granulated or brown sugar, is crucial for balancing the salty and spicy elements of the curry, creating a more harmonious and well-rounded flavor profile. It brightens the dish without making it overtly sweet.
• Baby Spinach: Added at the very end, baby spinach provides a lovely pop of color, wilting gently into the hot curry. It’s a fantastic way to boost the nutritional content, adding fiber and essential vitamins without overpowering the other flavors.

Step-by-Step Guide: Crafting Your Creamy Thai Butternut Squash Red Curry

Follow these simple steps to create a rich, aromatic, and comforting curry that will delight your taste buds and impress your family and friends. This recipe is designed to be straightforward, even for beginner cooks!

• Prepare Your Aromatics: Begin by heating your chosen oil, ideally coconut oil, in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the finely chopped shallots. Sauté them gently for about 5-6 minutes, stirring occasionally, until they soften, turn translucent, and just begin to caramelize to a beautiful golden color. This step is crucial for building a flavorful base. Next, add the diced butternut squash and grated fresh ginger. Stir well to ensure the squash cubes are thoroughly coated in the oil and aromatics.
• Build the Flavor Base: Reduce the heat slightly to medium. Add the red curry paste and your secret ingredient, the yellow curry powder, to the skillet. Stir continuously for 2-3 minutes, allowing the paste and powder to toast lightly with the butternut squash. This process, known as “blooming” the spices, intensifies their fragrance and deepens the overall flavor profile of the curry. You’ll notice an incredibly aromatic fragrance filling your kitchen – a sign you’re on the right track!
• Simmer to Perfection: Pour in the vegetable or chicken broth, followed by the full-fat coconut milk. Add the fish sauce (if using) and sugar. Stir everything together until well combined. Increase the heat to bring the curry to a gentle simmer, then immediately reduce the heat to low, cover the skillet, and let it cook. Allow the butternut squash to simmer undisturbed for approximately 12-18 minutes, or until it becomes completely fork-tender. You can test for doneness by easily piercing a squash cube with the tip of a knife or a fork without resistance.
• Add Fresh Greens: Once the squash is perfectly tender, remove the lid and stir in the fresh baby spinach. Cook for just a couple of minutes, stirring gently, until the spinach wilts down into the creamy curry. The heat from the curry will be enough to cook the spinach perfectly, retaining its vibrant color and nutrients.
• Serve and Garnish: Your fragrant Thai Butternut Squash Red Curry is now ready! Ladle generous portions into bowls, ideally over a bed of fluffy basmati rice, quinoa, or brown rice. For an extra layer of texture and flavor, sprinkle with crushed roasted peanuts or cashews, a generous amount of freshly chopped cilantro, and a squeeze of fresh lime juice. The lime juice is particularly important as it brightens all the flavors and adds a zesty finish that truly wakes up the palate.

If you like this creamy and flavorful curry, you might also enjoy these other delicious recipes:

• 20-Minute Panang Chicken Curry
• Chicken Tikka Masala
• Creamy Coconut Curry with Shrimp and Corn
• Curried Butternut Squash Soup
• Finger Lickin’ Butter Chicken

Yield: 4-5 servings

Thai Butternut Squash Red Curry

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Experience the ultimate comfort with this ultra-creamy and incredibly flavorful Thai-inspired butternut squash red curry. It’s perfectly balanced with spicy, rich, and naturally sweet notes, making it a truly comforting meal. The tender butternut squash beautifully absorbs all the aromatic red curry spices, creating an irresistible dish that’s perfect for any weeknight.

Ingredients

• 1 tablespoon coconut oil (or avocado oil/neutral cooking oil)
• 1 large shallot, chopped (or 2 small, or 1/2 small red/yellow onion)
• 2-2 ½ cups diced butternut squash (approximately 1.5 pounds, peeled and seeded)
• 1 tablespoon fresh grated ginger
• 2-3 tablespoons good quality red curry paste
• ½ tablespoon yellow curry powder (for enhanced flavor)
• 1 (15 ounce) can full-fat coconut milk
• ¾ cup vegetable or chicken broth
• 2 teaspoons fish sauce (optional, omit for strict vegans/vegetarians)
• 2 teaspoons sugar (granulated or brown, to balance flavors)
• 3-4 cups fresh baby spinach (or kale, added earlier)
• Basmati rice, crushed cashews/peanuts, fresh cilantro, and lime wedges for serving

Instructions

1. Sauté Aromatics and Squash: Heat the coconut oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chopped shallots and sauté for 5-6 minutes until they become soft, translucent, and lightly golden. Stir in the diced butternut squash and grated fresh ginger, ensuring all pieces are well coated in the oil and aromatics.
2. Bloom Spices and Simmer: Reduce heat to medium. Add the red curry paste and yellow curry powder to the skillet. Stir constantly for 2-3 minutes, allowing the spices to become fragrant and coat the butternut squash thoroughly. This “blooming” step deepens the curry’s flavor. Pour in the broth, coconut milk, fish sauce (if using), and sugar. Stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 12-18 minutes, or until the butternut squash is completely fork-tender.
3. Wilt Spinach and Serve: Once the squash is tender, remove the lid and stir in the fresh baby spinach. Cook for 1-2 minutes until the spinach has wilted. Serve immediately over warm basmati rice (or your preferred grain). Garnish generously with crushed nuts (peanuts or cashews), fresh cilantro, and a squeeze of fresh lime juice to brighten all the flavors. Enjoy!

Notes

• Kale Substitution: If you prefer to use kale instead of spinach, remember to add it earlier in the simmering process (around 5-7 minutes before the squash is fully tender) as kale requires more time to wilt and soften.
• Protein Boost: For added protein, stir in a can of drained chickpeas or pan-fried tofu cubes along with the broth and coconut milk. Cooked chicken or shrimp can also be added towards the end of the simmering cycle.
• Spice Level: Adjust the amount of red curry paste to your preference. Use 2 tablespoons for a milder curry, and 3 tablespoons for a spicier kick.

Recommended Products

• Fish Sauce
• Curry Powder
• Red Curry Paste

Nutrition Information:

Yield:

5

Serving Size:

1/5th of recipe

Amount Per Serving:
Calories: 306Total Fat: 14gCarbohydrates: 43gFiber: 10gProtein: 9g

The nutrition information is provided as a courtesy and is just an estimate. To get the most accurate information, please input the ingredients you’ve used into a nutrition calculator.

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