Thai butternut squash curry recipe

280 ratings Rate
  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 112 calories / serving
  • Healthy
Add this recipe to your binder.
Thai curry HERO

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.

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.

Season with fish sauce to taste, sprinkle over the coriander and serve on noodles or rice, with the lime wedges on the side.

  • Ingredients

  • 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
  • Energy 475kj 112kcal 6%
  • 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


Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.