Southeast Asian Squash Curry

Dive into the comforting and aromatic world of Southeast Asian cuisine with this vibrant Southeast Asian Squash Curry. Featuring tender chunks of butternut squash simmered to perfection in a rich, creamy coconut milk base infused with bold red Thai curry paste, garlic, and freshly grated ginger, this dish delivers a perfect balance of heat and sweetness. Enhanced with layers of flavor from optional fish sauce, tangy lime juice, and fragrant kaffir lime leaves, this one-pot vegetarian-friendly curry is as versatile as it is delightful. Ready in just 45 minutes, it’s perfect for weeknight dinners or cozy gatherings, especially when paired with steaming jasmine rice or warm flatbread. With its bold flavors, vibrant colors, and simple preparation, this curry is an irresistible fusion of spice and comfort that captures the essence of Southeast Asia.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 large butternut squash (peeled, seeded, and cubed)
• 400 ml coconut milk
• 2 tablespoons vegetable oil
• 1 medium yellow onion (diced)
• 4 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoons red Thai curry paste
• 500 ml vegetable broth
• 1 tablespoon fish sauce (optional for non-vegetarian)
• 1 tablespoon brown sugar
• 2 tablespoons lime juice
• 2 leaves kafir lime leaves (optional)
• 2 tablespoons fresh cilantro (for garnish)
• 1 small red chili (sliced, for garnish)
• 1 teaspoon salt

Directions

Step 1

Heat the vegetable oil in a large pot or wok over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes, until softened and translucent.

Step 3

Stir in the minced garlic and grated ginger, and cook for 1 minute, until fragrant.

Step 4

Add the red Thai curry paste to the pot and stir well, cooking for 2 minutes to release its aromas.

Step 5

Pour in the vegetable broth and bring to a simmer.

Step 6

Add the cubed butternut squash to the pot and stir to coat with the curry mixture.

Step 7

Reduce the heat to medium-low, cover, and let the squash cook for 15 minutes, stirring occasionally, until it is tender.

Step 8

Stir in the coconut milk, ensuring it is well combined with the curry base.

Step 9

Add the fish sauce (if using), brown sugar, lime juice, and kaffir lime leaves (if using). Stir thoroughly and let simmer for another 5 minutes.

Step 10

Taste and add salt as needed for seasoning.

Step 11

Remove from heat, discard the lime leaves if used, and serve the curry warm.

Step 12

Garnish with fresh cilantro and sliced red chili before serving. Serve alongside steamed jasmine rice or flatbread.

Nutrition Facts

Serving size	(1358.0g)

Amount per serving	% Daily Value*
Calories	796.8

Total Fat 33.7g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 18.3g
Cholesterol 0mg	0%
Sodium 4226.1mg	0%
Total Carbohydrate 122.0g	0%
Dietary Fiber 14.1g	0%
Total Sugars 58.2g
Protein 14.3g	0%

Vitamin D 0IU	0%
Calcium 240.1mg	0%
Iron 4.7mg	0%
Potassium 2151.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 6.7%

Carbs: 57.5%