Nothing beats a warm, creamy, savory bowl of curry.
I love to make this on a cold day to warm me up!
I would love to travel to Thailand some day. Not only am I intrigued by their culture but their cuisine is one of my favorites. I may come back from this so called trip some day and be little chunkier but it would be all worth it. If you’ve never done so, google pictures of Thailand, they are breathtaking. When I make it there I will defiantly share my story.
This Thai Butternut Squash Curry dish will make you want to curl up on the couch with a steaming bowl of it and watch a favorite show or movie. You know its good when all you think about the next morning is having the leftovers for lunch!
Its quick and simple to make mainly because you don’t have to wait for any sort of meat to cook. But with that being said you can defiantly add shrimp or chicken to this recipe. If you choose chicken I would cook it first with some coconut oil and then remove it from the pan. Then follow the recipe and add the chicken back in before you add in the spinach. Now adding shrimp to the recipe you can add it in right before the spinach since it cooks up so fast. Talking about substitutions you can defiantly use chicken broth in place of the vegetable broth if you prefer.
I am pretty confident that when you make this for dinner you will add it onto your menu in the future. Whip this up and ENJOY!!
- 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
- In a large skillet on medium high, heat coconut oil
- Add shallots and ginger, sauté about 2 minutes
- Add butternut squash, curry paste and curry powder mix together until squash is coated
- Pour in coconut milk, vegetable broth, fish sauce and sugar
- If your want this to be spicy add the Thai chili pepper in now
- Bring to a simmer, lower heat and cover
- Let simmer for about 20 minutes until squash is tender but not mushy
- Add baby spinach and stir allowing spinach to wilt
- Serve over your favorite rice and garnish with chopped cilantro and a lime wedge