Thai butternut squash curry recipe
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- Serves 4
- 15 mins to prepare and 25 mins to cook
- 112 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 475kJ 112.0kcal
- Fat
- 2g
- Saturates
- 0g
- Sugars
- 13g
- Salt
- 0.9g
of the Reference intake
Carbohydrate 18.6gProtein 6.2gFibre 3.3g
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- 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.
- See more Butternut squash recipes
