This creamy Butternut Squash Curry is a Thai-inspired crimson curry recipe made with tender squash, wilted spinach, and chickpeas for protein. It’s aromatic and flavorful, incredible for warming you up and a complete breeze to make!

Thai curry with some Nicely Plated tweaks.

Whereas I can’t declare that this butternut squash curry (or my Inexperienced Curry or Massaman Curry) is 100% genuine, Ben and I did journey extensively in Thailand so I do know what the actual deal tastes like—and I attempt to get as shut as I can to that taste with components which are accessible to dwelling cooks within the US!

This squash curry follows within the footsteps of my Chickpea Curry, changing the same old meat or tofu with chickpeas. To maintain it from being too heavy, I exploit gentle coconut milk, and the sauce will get its aroma and taste from an total jar of crimson curry paste. We’re not enjoying round right here! 

Whereas this butternut squash curry recipe tastes wonderful immediately, curries are a type of magical recipes the place a day or two within the fridge actually brings all of the flavors collectively. Don’t hesitate to meal prep this one for later within the week!

Key Substances

You’ll discover the total checklist of components within the recipe card beneath, however listed below are some notes to remember.

• Butternut Squash. If you wish to save a bit prep time, lots of grocery shops promote pre-cut butternut squash within the produce part. You could possibly use frozen, but it surely tends to be a bit mushy, so it’s not my favourite.
• Shallot. Can’t discover shallots? Yellow onion is the very best substitute.
• Ginger and Garlic. Though the curry paste is stuffed with aromatics, recent ginger and garlic add some additional oomph.
• Thai Crimson Curry Paste. Remember to use curry paste, not sauce! Paste is a focus that helps you construct your personal sauce.
• Cayenne Pepper. Be happy to regulate the quantity to your liking.
• Mild Coconut Milk. For a thicker and richer butternut squash curry, you should utilize full-fat coconut milk, or cut up the distinction and use one can of sunshine and one can of full-fat. 
• Chickpeas. Rinse these effectively to take away that canned bean taste.
• Lime. Contemporary lime juice perks up the flavour of this curry, punctuating it with a pop of acidity. It’s a should!
• Fish Sauce. One other important! Fish sauce isn’t one thing you discover is there, however you do discover when it’s not there as a result of it provides lots of depth and umami. If you wish to make a vegetarian butternut squash curry, you’ll be able to swap in vegan fish sauce or soy sauce.
• Child Spinach. This wilts into the curry. It’s elective, but it surely’s a simple option to up the veggies on this dish.
• Cilantro. Haters can skip it!

The way to Make Butternut Squash Curry

Begin the Squash. Warmth the oil in a big pot set over medium warmth and add the  squash, shallot, ginger, garlic, curry paste, and cayenne. Stir and cook dinner, and hold cooking till the squash softens only a bit. 

Add the Chickpeas. Stir them in till they’re coated in all that crimson curry deliciousness.

Simmer. Pour within the coconut milk. Improve the warmth, then as soon as the liquid involves a boil, cut back the warmth to medium-low. Simmer for about quarter-hour, returning to stir the pot once in a while. Preserve simmering till the squash reaches your required tenderness and the sauce thickens a bit.

End. Stir within the lime juice and fish sauce, then toss within the spinach a handful at a time and stir till it wilts. Add the cilantro, then give the curry a style and modify the seasonings as wanted. Serve your butternut squash curry over rice with cilantro and lime wedges. ENJOY!