Thai Green Curry with Butternut Squash and Yellow Peppers Veget
Immerse yourself in the vibrant flavors of this Thai Green Curry with Butternut Squash and Yellow Peppers—a plant-based delight that’s rich, aromatic, and irresistibly comforting. Made with a fragrant blend of green curry paste, fresh ginger, and creamy coconut milk, this recipe perfectly balances sweet, savory, and spicy notes. Tender butternut squash and crisp yellow bell peppers add a colorful, hearty twist, while fresh basil and cilantro infuse the dish with herbaceous brightness. Ready in just 50 minutes, this versatile curry is a go-to weeknight dinner that pairs beautifully with fluffy jasmine rice. Whether you're craving a cozy vegan meal or exploring Thai-inspired cuisine, this recipe will transport your taste buds straight to Southeast Asia!
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Ingredients
- 2 tablespoons coconut oil
- 2 tablespoons green curry paste
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 cups butternut squash, peeled and cubed
- 2 medium yellow bell peppers, sliced
- 14 ounces coconut milk
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice, freshly squeezed
- 0.5 cup fresh basil leaves
- 0.25 cup cilantro, chopped
- 0.5 teaspoon salt
- 3 cups cooked jasmine rice (for serving)
Directions
Step 1
Heat 2 tablespoons of coconut oil in a large skillet or wok over medium heat.
Step 2
Add the green curry paste, minced garlic, and grated ginger. Stir constantly for about 1-2 minutes until fragrant.
Step 3
Add the cubed butternut squash and sliced yellow bell peppers to the pan. Stir to coat the vegetables with the curry paste mixture.
Step 4
Pour in the coconut milk and vegetable broth. Stir well and bring the mixture to a gentle boil.
Step 5
Reduce the heat to a simmer and cover the pan. Let the curry cook for about 15-20 minutes, or until the butternut squash is tender.
Step 6
Stir in the soy sauce, brown sugar, and lime juice. Taste and adjust seasoning with additional salt if needed.
Step 7
Allow the curry to simmer for another 2-3 minutes to let the flavors meld together.
Step 8
Remove from heat and stir in the fresh basil and chopped cilantro.
Step 9
Serve the Thai green curry hot over cooked jasmine rice. Garnish with additional basil or cilantro if desired.
Nutrition Facts
| Serving size | (2436.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1958.0 |
| Total Fat 36.3g | 0% |
| Saturated Fat 25.3g | 0% |
| Polyunsaturated Fat 1.2g | |
| Cholesterol 0mg | 0% |
| Sodium 3606.5mg | 0% |
| Total Carbohydrate 380.9g | 0% |
| Dietary Fiber 30.2g | 0% |
| Total Sugars 67.9g | |
| Protein 40.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 506.2mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 3776.4mg | 0% |
Source of Calories