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butternut-squash-thai-curry-recipe

Butternut Squash Thai Curry

A delicious and comforting Thai curry made with butternut squash.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 medium Butternut Squash peeled and cubed
  • 1 can Coconut Milk full-fat
  • 2 tablespoon Red Curry Paste
  • 1 cup Vegetable Broth
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Brown Sugar
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 tablespoon Ginger grated
  • 1 tablespoon Lime Juice fresh
  • 1 cup Bell Peppers sliced
  • 1 cup Snap Peas
  • to taste Salt
  • to taste Black Pepper
  • for garnish Fresh Cilantro chopped

Instructions 

  1. 1. Heat a large pot over medium heat. Add a bit of oil and sauté the chopped onion until translucent.
  2. 2. Add the minced garlic and grated ginger. Cook for another minute.
  3. 3. Stir in the red curry paste and cook for another minute.
  4. 4. Add the cubed butternut squash, coconut milk, vegetable broth, soy sauce, and brown sugar. Bring to a boil, then reduce heat and simmer for 20 minutes.
  5. 5. Add the bell peppers and snap peas. Cook for another 5-7 minutes, until vegetables are tender.
  6. 6. Stir in the fresh lime juice. Season with salt and black pepper to taste.
  7. 7. Serve hot, garnished with chopped fresh cilantro.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 10g | Sodium: 600mg | Potassium: 500mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10000IU | Vitamin C: 60mg | Calcium: 100mg | Iron: 2mg

Keywords

Butternut Squash, Thai Curry
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