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Thai butternut squash curry recipe
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348 ratings
Made with a spicy red Thai curry paste, this tasty Thai red curry features sweet butternut squash, cherry tomatoes and earthy mushrooms. A meat-free, healthy dinner made with creamy coconut milk and lifted with lime, this will become a go-to in your midweek rotation. See method
Ingredients
- 3 tbsp red curry paste
- 2 tbsp coconut cream
- 400ml skimmed milk
- 3 spring onions, cut into short lengths
- 500g butternut squash, peeled and cubed
- 12 button mushrooms, halved
- 250g cherry tomatoes
- fish sauce, to season
- small bunch coriander, leaves chopped
- cooked noodles or rice, to serve
- 1 lime, cut into wedges, to serve
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
475kj
112kcal
6%
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Fat
2g
3%
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Saturates
0g
2%
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Sugars
13g
15%
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Salt
0.9g
14%
of the reference intake
Carbohydrate 18.6g
Protein 6.2g
Fibre 3.3g
Method
- In a deep frying pan, heat the curry paste and coconut cream together over a low heat, stirring. Pour in the milk, stir well, and bring to a simmer.
- Add the spring onions and butternut squash and cook for about 10 mins, until the squash is just tender. Add the rest of the vegetables and simmer for another 5 mins.
- Season with fish sauce to taste, sprinkle over the coriander and serve on noodles or rice, with the lime wedges on the side.
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