THAI-STYLE BUTTERNUT SQUASH CURRY

Thai-Style Butternut Squash Curry image

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.

Provided by Christine Ryan

Categories World Cuisine Recipes Asian Thai

Time 1h

Yield 6

Number Of Ingredients 11

Previous Next

Ingredients

2 tablespoons grapeseed oil
1 onion, chopped
1 tablespoon curry powder
1 tablespoon minced fresh ginger root
½ teaspoon cayenne pepper
2 (10 ounce) packages frozen butternut squash
1 cup coconut milk
3 tablespoons peanut butter
⅛ teaspoon salt, or more to taste
.063 teaspoon freshly ground black pepper, or more to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

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.
Add squash, coconut milk, and peanut butter; stir until well incorporated. Sprinkle with salt and pepper; 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 : Calories 235.2 calories, Carbohydrate 20.5 g, Fat 17 g, Fiber 3.2 g, Protein 5 g, SaturatedFat 8.5 g, Sodium 94.9 mg, Sugar 2.4 g

*** Explore more Thai-Style Butternut Squash Curry Recipes »

Comment
Leave a comment

mohammed zahoor

[email protected]

This recipe was a bit too spicy for my taste, but I still enjoyed it. I will definitely be making it again, but I will use less chili pepper next time.