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Amazing Thai Coconut Butternut Squash Curry

Thai Coconut Butternut Squash Curry
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A warm and inviting Thai Coconut Butternut Squash Curry, perfect for a cozy holiday meal. This recipe blends the creamy richness of coconut milk with the sweetness of butternut squash and aromatic Thai spices, creating a comforting and flavorful dish.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 pound butternut squash, peeled, seeded, and cubed
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon brown sugar
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Cooked rice, for serving

Instructions

  1. Heat coconut oil in a large pot or Dutch oven over medium heat.
  2. Add onion and cook until softened, about 5 minutes.
  3. Add garlic and ginger and cook for 1 minute more until fragrant.
  4. Stir in curry powder, cumin, turmeric, and cayenne pepper (if using) and cook for 30 seconds.
  5. Pour in coconut milk and vegetable broth. Bring to a simmer.
  6. Add butternut squash, soy sauce, and brown sugar. Stir to combine.
  7. Cover and simmer for 20-25 minutes, or until the squash is tender.
  8. Season with salt and pepper to taste.
  9. Serve hot over cooked rice, garnished with fresh cilantro.

Notes

  • For a spicier curry, add more cayenne pepper or a pinch of red pepper flakes.
  • You can substitute sweet potatoes for butternut squash if desired.
  • This curry can be made ahead of time and reheats well.

Nutrition

Find it online: https://afripaket.com/thai-coconut-butternut-squash-curry/