Red Curry Butternut Squash Recipe

Name: Red Curry Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch green onions; 1 tablespoon vegetable oil; 2 tablespoons tomato paste; 1 tablespoon red curry powder; 1 teaspoon ground cumin; 1 teaspoon red curry paste; 3 cloves garlic, crushed; 1 (14 ounce) can coconut milk; 3 tablespoons fish sauce; 1 1/2 tablespoons brown sugar; 1 (3 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes; 1/4 cup torn fresh basil leaves

Servings: persons

1 bunch green onions
1 tablespoon vegetable oil
2 tablespoons tomato paste
1 tablespoon red curry powder
1 teaspoon ground cumin
1 teaspoon red curry paste
3 cloves garlic, crushed
1 (14 ounce) can coconut milk
3 tablespoons fish sauce
1 1/2 tablespoons brown sugar
1 (3 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
1/4 cup torn fresh basil leaves

1
Chop green onions, reserving about 1 tablespoon chopped green onion tops for garnish. Heat vegetable oil in a Dutch oven or heavy saucepan over medium heat; saute larger portion of green onions, tomato paste, red curry powder, cumin, and red curry paste in the hot oil until green onions and seasonings sizzle and give off a toasted smell, about 5 minutes. Stir garlic into green onion mixture; saute until garlic is fragrant, about 1 more minute.
2
Pour coconut milk into Dutch oven and stir until thoroughly combined. Mix fish sauce and brown sugar into coconut milk sauce, stirring to dissolve brown sugar. Bring sauce to a simmer.
3
Stir butternut squash cubes into sauce, turn heat to medium-low, and cover with a lid. Gently stir every 5 minutes until squash are tender, about 20 minutes. Watch carefully, squash overcooks easily. Stir basil leaves into butternut squash. Taste for salt and spiciness and adjust seasoning if needed. Transfer to a serving dish and sprinkle with reserved green onions.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 bunch green onions, 1 tablespoon vegetable oil, 2 tablespoons tomato paste, 1 tablespoon red curry powder, and more.

Yes, Red Curry Butternut Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Curry Butternut Squash

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