Thai Butternut Squash Curry
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • 1 Tbsp coconut oil
  • 1 Shallot, diced
  • 1 Tbsp fresh ginger, grated or finely minced
  • 2½ Cups butternut squash
  • 2 Tbsp red curry paste
  • ½ Tbsp yellow curry powder
  • 1 13.5oz can coconut milk
  • ¾ cups vegetable broth
  • 1 tsp fish sauce
  • 1 Thai chili pepper, optional
  • 3 cups baby spinach
  • cilantro and limes for garnish
  • Basmati rice
  1. In a large skillet on medium high, heat coconut oil
  2. Add shallots and ginger, sauté about 2 minutes
  3. Add butternut squash, curry paste and curry powder mix together until squash is coated
  4. Pour in coconut milk, vegetable broth, fish sauce and sugar
  5. If your want this to be spicy add the Thai chili pepper in now
  6. Bring to a simmer, lower heat and cover
  7. Let simmer for about 20 minutes until squash is tender but not mushy
  8. Add baby spinach and stir allowing spinach to wilt
  9. Serve over your favorite rice and garnish with chopped cilantro and a lime wedge
  10. ENJOY!
Recipe by Two Sisters Kitchens at