Thai red curry is one of those comfort foods that manages to be both deeply satisfying and wonderfully vibrant. This butternut squash variation is rich, creamy, fragrant, and naturally vegetarian, making it a wholesome weeknight favorite or an impressive dish for guests. It’s packed with flavor and simple enough for beginners to master.
Butternut squash is the star of the show here. Its sweet, nutty flavor and silky texture pair beautifully with the spicy, aromatic red curry base. Once simmered in coconut milk, the squash becomes meltingly tender and adds a comforting richness to every bite.
The curry base comes together with Thai red curry paste, garlic, ginger, and onions—an aromatic trifecta that forms the backbone of many Thai dishes. The addition of coconut milk adds a luxurious creaminess and balances the heat with just the right amount of sweetness.
Unlike meat-based curries, this dish is lighter, yet still filling thanks to the hearty chunks of squash and the creamy sauce. It’s also incredibly customizable. You can add other vegetables like bell peppers, spinach, or carrots to bulk it up.
This curry is perfect for cozy evenings, but elegant enough to serve at a dinner party. It’s naturally dairy-free and can be made vegan if you use a curry paste without shrimp or fish sauce (many store-bought ones are vegan, just check the label).
The flavors in this curry deepen and get even better with time, so don’t be afraid to make it ahead. In fact, leftovers are often even tastier the next day.
Serve it with jasmine rice, brown rice, or even noodles. For extra freshness, top with lime juice, fresh cilantro, or Thai basil just before serving.
Though the ingredient list may look long, most items are pantry staples if you cook Asian-inspired meals regularly. And once you taste it, it’ll earn a permanent spot in your meal rotation.
If you’re new to Thai cooking, this is a great recipe to start with—it’s forgiving, flavorful, and fast.
It’s also great for meal prep. Portion it into containers with rice and reheat for a flavorful lunch or dinner throughout the week.
This recipe is a reminder that comfort food doesn’t have to be heavy. With just the right balance of sweet, spicy, and creamy, it satisfies without weighing you down.
Kids and adults alike enjoy the mellow spice and rich sauce. Even picky eaters come around when they try this one.
Butternut squash gives this curry a seasonal twist that’s perfect for fall and winter, but honestly, it’s delicious any time of year.
It’s the kind of dish that makes you close your eyes after the first spoonful—and it’s hard not to go back for seconds.
Servings: 4 servings
Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients:
- 1 tablespoon coconut oil or neutral oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste (vegan if preferred)
- 1 (14-ounce) can full-fat coconut milk
- 1 cup vegetable broth
- 3 cups butternut squash, peeled and cubed
- 1 red bell pepper, sliced
- 1 cup baby spinach or kale
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- Juice of 1/2 lime
- Salt to taste
- Fresh cilantro or Thai basil for garnish
- Cooked jasmine rice, for serving
Instructions:
- Heat oil in a large pan over medium heat. Add onions and cook until translucent, about 3–4 minutes.
- Stir in garlic and ginger, and cook for 1 minute until fragrant.
- Add red curry paste and cook for another 1–2 minutes, stirring constantly.
- Pour in coconut milk and vegetable broth, stirring to combine.
- Add butternut squash and bring to a simmer. Cover and cook for 15–20 minutes, or until squash is fork-tender.
- Add bell pepper, spinach, soy sauce, and brown sugar. Simmer uncovered for another 5 minutes.
- Stir in lime juice, taste, and adjust seasoning with salt or more soy sauce.
- Serve over jasmine rice and garnish with fresh herbs.
Tips:
- Use pre-cut butternut squash to save time.
- For more heat, add a pinch of crushed red pepper or a sliced Thai chili.
- Stir in chickpeas or tofu for extra protein.
- Store leftovers in the fridge for up to 4 days.
Why You’ll Love This Recipe:
- Creamy, cozy, and full of flavor
- Naturally dairy-free and vegan-friendly
- Easy to make and great for beginners
- Perfect for meal prep
- Customizable with your favorite veggies
Summary: This Thai Butternut Squash Red Curry is a vibrant, cozy dish made with creamy coconut milk, Thai red curry paste, and tender butternut squash. Naturally dairy-free, flavorful, and perfect for any night of the week.
