All summer long I look forward to butternut squash! Yes, you can technically get butternut squash year round, but it’s better in the fall. Plus it works so well in cozy fall dishes, like curry! I especially love butternut squash in Thai curries. It makes a great substitute for the potato that you’ll find in lots of Thai curries, and the mild sweetness goes really well with coconut milk.
Choosing Curry Paste
You could really use any flavor of Thai curry paste for this recipe, but I like it best with massaman. Massaman curry includes peanuts and has a slightly sweet flavor. If you can’t find massaman, try red curry paste, or yellow for a milder curry. Keep in mind that many brands of Thai curry paste are not vegan. Check the ingredients! I used Maesri curry paste to develop this recipe. You could also make your own, using my massaman or red curry paste recipe.
What You’ll Need
High-heat oil Onion Garlic Thai curry paste (preferably massaman, though red works well too!) Light coconut milk (the canned kind) Butternut squash Canned chickpeas Fresh kale Salt & pepper Chopped peanuts Fresh scallions Cooked rice
How to Make Butternut Squash Curry
Start by heating up some oil in a large pot. Once the oil is hot, add a diced onion. Cook the onion for a few minutes, stirring occasionally, until it begins to soften up and become translucent. Now add some garlic and Thai curry paste. Continue to cook everything for a minute or so. Stir in a couple cans of light coconut milk and diced butternut squash. Bring the liquid up to a boil and let it simmer for about 15 minutes. Fresh kale and chickpeas go in last. Tip: You might need to add the kale in batches, letting each batch wilt before adding another handful. Let everything simmer for about 5 minutes more, until the kale and squash are tender. Remove your curry from heat and season it with salt and pepper to taste. Feel free to adjust the seasonings to your liking — add some hot sauce, a squeeze of lime, a dash of brown sugar — whatever you like! Serve your curry over rice with some chopped peanuts and scallions.
Is this recipe gluten-free? Yes, as long as your curry paste is gluten-free (many are). Leftovers & storage: This curry will keep in a sealed container in the fridge for about 4 days, or in the freezer for 3 months. Can I use full-fat coconut milk? Absolutely! Although I don’t think full-fat is necessary for this recipe, it will add to the richness of the dish. Can I substitute a different type of non-dairy milk for coconut? Technically yes, but I don’t recommend it. Coconut is what gives Thai curry much of its distinctive flavor. Is this recipe spicy? A bit! Thai curry paste generally has a bit of a kick to it. I find Thai Kitchen red curry paste to be very mild, so use it if you’re concerned about the heat. Feel free to switch things up and make this dish your own. Not into kale? Try a different veggie, adjusting for cook time as needed. Don’t have chickpeas on hand? Try another type of bean, or some pan-fried tofu.
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
