Finally, we are in the best part of the year. Fall/Winter is my favorite for all the good reasons. Winter means warm woolen wear, cozy long nights, and of course I have all the good excuses to have one of my favourite comfort food curry and rice. I am not sure about existence of any such curry in Thai cusine but I have made sure you get all the authentic Thai flavours in this curry. Store brought curry paste makes this weeknight curry effortless but to make up for the bottled curry paste, I have used fresh aromatics to elevet the flavors. If you have tried my Thai Chicken Red curry, you would agree with me on this.
Sauté Onions and Garlic:
Sauté onions and garlic in a hot pan until the onions turn soft and aromatic. Sauteing curry paste in oil helps release the flavor of the spices into oil. Then add the chopped butternut squash and toss to coat.
I love to have a little crunch in the pepper, so prefer adding it towards the end along with tofu. The reason of adding coconut milk in two parts is because adding coconut milk towards the end retains its subtle sweetness and flavor.
Final Seasoning And Garnish
Towards the end add sugar, soy sauce, and fish sauce and mix. Let everything simmer for another 2 minutes. Finish it off with a good squeeze of fresh lemon juice and chopped cilantro.
Freezing-
Butternut squash curry can be frozen up to 3 months. Divid it to smaller serving sizes and freeze. However, upon thawing/reheating, you might notice that the coconut milk looks split.
Here are a few More Thai Recipes To Try
Other Fall Recipe Recipes
