Thai Butternut Squash Red Curry Recipe

Ultra delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the red curry spices.



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 red curry paste (affiliate link)
½ tablespoon yellow curry powder (affiliate link)
1 (15 ounce) can coconut milk
¾ cup vegetables or chicken broth
2 teaspoons fish sauce (omit for vegans/vegetarians)
2 teaspoons sugar
3-4 cups fresh baby spinach
basmati rice, crushed cashews/ peanuts, cilantro, lime wedges for serving

  1. 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.
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