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thai-curry-squash-recipe

Thai Curry Squash Recipe

A delicious and warming Thai curry made with 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 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon red curry paste
  • 1 butternut squash, peeled and cubed
  • 1 can coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce
  • 1 lime, juiced
  • 1 handful fresh cilantro, chopped

Instructions 

  1. Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook until softened.
  2. Stir in the red curry paste and cook for another minute.
  3. Add the butternut squash, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer until the squash is tender, about 20 minutes.
  4. Stir in the soy sauce and lime juice. Adjust seasoning to taste.
  5. Serve hot, garnished with 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: 1000IU | Vitamin C: 30mg | Calcium: 50mg | Iron: 2mg

Keywords

Curry, Squash, Thai
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