Butternut Squash Coconut Curry
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
A creamy and aromatic Thai-inspired curry featuring tender butternut squash and spinach in a coconut milk broth. Served over rice with optional cashew and cilantro garnish.
Ingredients
- 3 tbsp coconut or canola oil divided
- 0.5 small butternut squash peeled and cut into ½-inch pieces
- 1 onion chopped
- 2 clove garlic finely chopped
- 1 tbsp grated peeled fresh ginger
- 3 tbsp yellow Thai curry paste
- 1 light coconut milk
- 1 jalapeño halved
- 1/2 tsp ground turmeric
- 1 red bell pepper seeded and cut into ½-inch pieces
- 2 tbsp lime juice
- lime wedges for serving
- 1 tbsp fish sauce
- 3 cup baby spinach chopped
- cooked long-grain white rice for serving
- chopped cashews for topping (optional)
- fresh cilantro for topping (optional)
Nutrition (per serving, estimated)
Estimated based off 15 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 203 mg
- Iron: 7.02 mg
- Magnesium: 118 mg
- Phosphorus: 300 mg
- Potassium: 898 mg
- Zinc: 2.41 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp grated peeled fresh ginger
- 3 tbsp yellow Thai curry paste
- 1 light coconut milk
- 1/2 tsp ground turmeric
- 2 tbsp lime juice
- 1 tbsp fish sauce
Prepare
- 3 tbsp coconut or canola oil, divided
- 0.5 small butternut squash, peeled and cut into ½-inch pieces
- Chop 1 onion
- 2 clove garlic, finely chopped
- Halve 1 jalapeño
- 1 red bell pepper, seeded and cut into ½-inch pieces
- lime wedges, for serving
- Chop 3 cup baby spinach
- cooked long-grain white rice, for serving
- chopped cashews, for topping (optional)
- fresh cilantro, for topping (optional)
Let's Cook
-
Step 1.
Heat 2 tablespoons of the oil in a large Dutch oven over medium heat. Add the butternut squash pieces and cook, tossing occasionally, until golden brown and beginning to soften, 4 to 6 minutes. Transfer the squash to a plate and set aside.
-
Step 2.
Add the remaining 1 tablespoon oil to the pot along with the chopped onion. Sauté over medium heat until softened, about 6 minutes. Stir in the garlic and grated ginger and cook for 2 minutes until fragrant. Add the yellow Thai curry paste and cook, stirring constantly, for 1 minute.
-
Step 3.
Pour in the coconut milk, add the halved jalapeño and turmeric, and bring to a simmer. Return the browned squash to the pot along with the bell pepper pieces. Simmer until the squash is just tender, about 15 minutes.
-
Step 4.
Remove the pot from the heat. Discard the jalapeño halves. Stir in the lime juice and fish sauce. Fold in the chopped spinach until wilted. Serve the curry over cooked rice and top with chopped cashews and fresh cilantro if desired.