Thai Butternut Squash Red Curry

This recipe is a People’s staff favorite! It’s quick and easy to cook and if you make a double batch, you’ll have warm and satisfying leftovers to enjoy all week long.

  • 1 tablespoons coconut oil (or any oil really)

  • 1 large shallots, chopped (or 2 small)

  • 2-2 ½ cups diced butternut squash (about 1.5 pounds)

  • 1 tablespoon grated ginger

  • 2-3 tablespoons Thai Home Red Curry Paste

  • ½ tablespoon yellow curry powder

  • 1 (15 ounce) can coconut milk

  • ¾ cup vegetable broth

  • 2 teaspoons Fysh sauce

  • 2 teaspoons sugar

  • 3-4 cups fresh spinach or kale

  • basmati rice, crushed cashews/ peanuts (optional), cilantro, lime wedges for serving

Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.

Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it’s fragrant. Add the broth, coconut milk, Fysh sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You’ll know it’s done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt (if using kale, add it before the butternut squash becomes soft so that the kale has enough time to wilt).

Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.

Recipe adapted from