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Thai butternut squash curry recipe

Thai butternut squash curry recipe

346 ratings

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
  • Healthy


  • 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
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    2g 3%
  • Saturates

    0g 2%
  • Sugars

    13g 15%
  • Salt

    0.9g 14%

of the reference intake
Carbohydrate 18.6g Protein 6.2g Fibre 3.3g


  1. 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.
  2. 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.
  3. 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

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