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Thai-Style Butternut Squash Curry

Rated as 5 out of 5 Stars
1

"A simple and spicy curry that tastes great with steamed sticky rice, wide noodles, or naan bread. Serve with a dollop of mozzarella (burrata, if you have it) to cut the spicy. Or serve plain. Very easy to make ahead and makes a great lunch! Trust your gut with seasonings; you can always add more as you go on and cooking will deepen the flavors. Curry will thicken as it cools."
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Ingredients

1 h servings 235
Original recipe yields 6 servings

Directions

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  1. Heat a deep pot with a tight-fitting lid over medium-high heat. Add oil to the hot pot. Add onion to the hot oil and cook until softened, about 5 minutes. Add curry, ginger, and cayenne. Cook until onion just starts to brown, about 2 minutes.
  2. Add squash and coconut milk to the pot with the onion. Sprinkle with salt and pepper and bring to a boil. Cover and reduce heat to low. Cook, stirring once or twice, until squash is tender, about 20 minutes. Remove lid; if soup is not thick enough, turn heat to medium-high and cook until thickened, about 20 minutes more. Adjust seasoning and garnish with cilantro.

Nutrition Facts


Per Serving: 235 calories; 17 20.5 5 0 95 Full nutrition

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Reviews

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My husband said this was his favorite thing I've ever made, it was absolutely delicious! I paired it with cilantro rice, and the only change I made was using coconut oil instead of grapeseed.

The flavors are amazing and worked great served over rice. Make sure the peanut butter is well incorporated.

My son loved it. Just enough heat. I poured it over Jasmine rice. Made enough for two helpings plus a snack.