Thai butternut squash curry

Thai butternut squash curry recipe

290 ratings

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  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 112 calories / serving
  • Healthy


  • 3tbsp red curry paste
  • 2tbsp coconut cream
  • 400ml (13fl oz) skimmed milk
  • 3 spring onions, cut into short lengths
  • 500g (1lb) 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

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 minutes, until the squash is just tender. Add the rest of the vegetables and simmer for another 5 minutes.
  3. Season with fish sauce to taste, sprinkle over the coriander and serve on noodles or rice, with the lime wedges on the side.

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