Thai Butternut Squash Curry
Instructions:
1. Sauté Aromatics:
Heat a pot over medium flame and add coconut oil. Add minced onion, ginger-garlic paste, and sliced red chili. Sauté for about 3 minutes, stirring frequently.
2. Cook the Vegetables:
Add red bell pepper and Thai curry paste, stirring well. Cook for 2 more minutes. Then, add cubed butternut squash and stir to coat with the flavors.
3. Simmer the Curry:
Pour in coconut milk, add jaggery, turmeric, salt, and coconut aminos. Stir well, reduce heat to low, and cover. Let it cook for about 12 minutes, stirring occasionally, until the squash softens.
4. Final Touches:
Add chopped broccoli, lemon juice, and roasted cashews. Cover and cook for another 5 minutes until the broccoli is tender.
5. Serve:
Garnish with fresh coriander and serve hot with rice or quinoa. Enjoy!
Special Comments
Red curry paste, rice noodles, and butternut squash come together with a medley of vegetables to create a delicious, comforting dish. This easy-to-make meal is packed with bold flavors and vibrant colors, making it a perfect choice for a quick and satisfying dinner.
Thai Butternut Squash Curry
Notes/ Precautions
Curry Paste Choice – Yellow Thai curry paste gives a mild, slightly sweet flavor, but you can substitute with red or green curry paste for a spicier kick.
Pumpkin Alternative – Butternut squash, kabocha squash, or sweet potatoes can be used instead of pumpkin for a similar texture and taste.
Consistency Control – If the curry is too thick, add a little more coconut milk or water to adjust to your preferred consistency.
Serving Tip – Serve with jasmine rice or quinoa for a complete meal. Garnish with fresh coriander and extra roasted cashews for added crunch.