Thai Butternut Squash Red Curry

Ingredients

• 15 ml (1 tablespoon)coconut oil (or any oil)
• 1shallot, chopped
• 2–2½ cups (about 450–560 g), or about 680 g as stateddiced butternut squash
• 1 tablespoon (about 15 g)grated ginger
• 2–3 tablespoonsred curry paste
• ½ tablespooncurry powder
• 1 × 425 g can (15 oz)coconut milk
• 180 ml (¾ cup)vegetable stock or chicken stock
• 2 teaspoonsfish sauce (omit for a vegan or vegetarian version)
• 2 teaspoonssugar
• 3–4 cups (about 90–120 g)fresh baby spinach
• As neededcooked basmati rice
• To servecrushed cashews or peanuts, coriander and lime wedges

Instructions

1. 1

   Cook the shallot

   Heat the oil in a large, deep frying pan over a medium-high heat. Add the shallot and sauté for 5–6 minutes, until it just starts to turn golden. Add the diced squash and grated ginger, then stir to coat them in the oil.

2. 2

   Build the curry

   Add the red curry paste and curry powder, stirring until the squash is coated. Cook for 2–3 minutes, until fragrant. Pour in the stock and coconut milk, then add the fish sauce and sugar. Bring the sauce to a simmer before covering the pan.

3. 3

   Simmer the squash

   Lower the heat and cook, covered, for about 12–18 minutes, until the squash is tender enough to pierce easily with the tip of a knife. Stir in the baby spinach and let it wilt.

4. 4

   Serve with rice

   Serve the curry with cooked basmati rice, topped with crushed nuts and coriander, with lime wedges alongside.

What is Thai butternut squash red curry?

Red curry is a Thai-inspired dish built around aromatic curry paste, often simmered with coconut milk. This version pairs that rich, savoury base with sweet squash and a final handful of spinach.

The squash softens directly in the sauce, so it takes on the curry flavour as it cooks. Basmati rice makes a mild, fluffy base for the creamy, spicy sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 346 calories, 5g protein, 22g carbs, 30g fat.

The squash and rice provide most of the carbohydrates, while coconut milk and oil contribute most of the fat; the squash and spinach add a little protein, with stock and optional nuts contributing more. Balance the plate by serving a generous portion of spinach or another non-starchy vegetable alongside the rice and curry.

Choosing the ingredients

Curry paste: Start with 2 tablespoons for a gentler result, or use 3 for a more pronounced chilli and spice flavour. Paste strength varies by brand, so taste the finished sauce before serving.

Coconut milk: A full-fat can gives the sauce its creamy texture. Shake or stir the can before measuring it into the pan.

Fish sauce: It adds savoury depth, but can be omitted for a vegan or vegetarian version. The recipe also works with either vegetable or chicken stock.

Getting tender squash

Even pieces: Cut the squash into similarly sized cubes so they cook at roughly the same pace. Add them after softening the shallot, then coat them with the ginger and oil.

Doneness: Begin checking at about 12 minutes. The squash is ready when the tip of a knife slides in easily; cook it longer if the pieces are still firm.

Cooking the curry paste

Toast the paste: Stir the curry paste and powder through the squash, then cook for 2–3 minutes until fragrant. This brief step lets their aromas develop before the liquid goes in.

Gentle simmer: Once the sauce reaches a simmer, cover the pan and lower the heat. Keep it at a gentle bubble so the squash cooks through without the sauce reducing too quickly.

Finishing with spinach

Add the spinach only after the squash is tender, then stir until the leaves wilt into the hot curry. This keeps them fresh-looking rather than cooking them for the full simmering time.

If the curry has thickened while the squash cooks, stir well before serving so the sauce coats the pieces evenly.

Serving the curry

Spoon the curry over cooked basmati rice and finish with crushed cashews or peanuts, coriander and lime wedges. The rice soaks up the coconut sauce, while lime adds a bright contrast.

Serve the lime on the side so everyone can add as much as they like. For a more substantial spread, pair the curry with a simple vegetable side.

Recipe notes & tips

• Cut the squash into evenly sized pieces so they become tender at a similar time.
• Taste the curry paste before cooking, since its heat level varies between brands.
• Keep the pan at a gentle simmer after adding the liquid.
• Check the squash with a knife rather than relying only on the cooking time.
• Add the spinach at the end so it only cooks until wilted.
• Serve lime wedges alongside the curry for a fresh finishing touch.

Variations

• Make it vegan: Omit the fish sauce and use vegetable stock.
• Adjust the heat: Use 2 tablespoons of curry paste for a milder curry or 3 for a stronger one.
• Change the nuts: Use crushed cashews or peanuts to finish the dish.
• Add lime: Squeeze fresh lime over each serving just before eating.
• Swap the stock: Use chicken stock instead of vegetable stock if preferred.

Common mistakes to avoid

• Uneven squash pieces: Cut them to a similar size so they cook at the same rate.
• Skipping the paste cook: Cook it with the squash for 2–3 minutes, until fragrant, before adding liquid.
• Boiling too hard: Lower the heat after the sauce simmers and cover the pan to cook the squash gently.
• Adding spinach too early: Stir it in only after the squash is tender so it does not overcook.
• Guessing doneness: Pierce a piece with a knife; continue cooking if it is still firm.

How to store

Refrigerate leftover curry in an airtight container and use within 3 days. Reheat gently in a pan or microwave until steaming hot, stirring occasionally; add a splash of stock or water if the sauce has thickened. Store rice separately where possible.

Frequently asked questions