Southeast Asian Squash Curry Recipe

Name: Southeast Asian Squash Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon plus 2 teaspoons vegetable oil, divided; 1 1/2 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces; 3/4 teaspoon cumin seeds; 1 medium onion, thinly sliced; 1 (14-ounce) can unsweetened coconut milk (do not stir), divided; 1 1/2 to 2 tablespoons Thai Kitchen red curry paste; 1/3 cup water; 1 (2- to 3-inch) cinnamon stick; 3 whole cloves; 5 ounces baby spinach (5 cups packed); 1 tablespoon Asian fish sauce, or to taste; 1/4 cup salted roasted cashews, chopped; Accompaniment: lime wedges

Servings: persons

1 tablespoon plus 2 teaspoons vegetable oil, divided
1 1/2 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces
3/4 teaspoon cumin seeds
1 medium onion, thinly sliced
1 (14-ounce) can unsweetened coconut milk (do not stir), divided
1 1/2 to 2 tablespoons Thai Kitchen red curry paste
1/3 cup water
1 (2- to 3-inch) cinnamon stick
3 whole cloves
5 ounces baby spinach (5 cups packed)
1 tablespoon Asian fish sauce, or to taste
1/4 cup salted roasted cashews, chopped
Accompaniment: lime wedges

1
Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Saute squash with cumin and 1/4 teaspoon salt until beginning to brown, about 6 minutes. Transfer to a plate.
2
Add remaining 2 teaspoons oil to skillet and cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup coconut milk from top of can and cook, stirring, until fat starts to separate and look glossy, about 2 minutes. Add curry paste and cook, stirring, 2 minutes.
3
Add squash, water, cinnamon, cloves, and remaining coconut milk and simmer, covered, until squash is tender, about 8 minutes. Stir in spinach and cook, covered, until just wilted, 1 to 2 minutes. Stir in fish sauce. Sprinkle with cashews.

1349

kcal

Calories

143

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 tablespoon plus 2 teaspoons vegetable oil, divided, 1 1/2 pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces, 3/4 teaspoon cumin seeds, 1 medium onion, thinly sliced, and more.

Yes, Southeast Asian Squash Curry falls under the Seafood 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.

That's it — enjoy your meal!

Southeast Asian Squash Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions