Thai Butternut Squash Red Curry

This Thai butternut squash red curry recipe as delicious is it is beautiful. You can make this vegetable curry dish in just 15 minutes. And the 3 ingredient red curry sauce makes this an easy, healthy and tasty vegetarian dinner.

You might also like this easy butternut squash soup!

My hubby and I like Thai food and I thought with some sturdy veggie noodles I could make a nice gluten free, vegetable curry dinner for a change. 

So I used sweet butternut squash noodles because I thought they would go perfect with the spicy heat from the Thai red curry sauce.

My husband raved about this Thai butternut squash red curry dish and it was the easiest thing to make (though he doesn’t need to know that.)

So with a few vegetables, coconut milk, coconut sugar and a nice Thai red curry paste you can make this recipe in less than 20 minutes. It’s an easy, healthy and tasty one pan meal which would be perfect for meatless Mondays. 

Recipe Ingredients I Used.

There really aren’t many ingredients to to this recipe except for the wide variety of vegetables I used.

So to make these Thai red curry recipe you need unsweetened coconut milk, coconut sugar, red Thai curry paste, butternut squash noodles and an assortment of vegetables.

I ended up using bell peppers, broccoli, mushrooms, zucchini and snap peas.You can use any or all of these if you want. I like the variety of colors and they held up well with the coconut curry sauce.

How To Make Thai Butternut Squash Red Curry.

1. First thing you want to do is chop up your vegetables and make the butternut squash noodles with a spiralizer. Place the vegetables (not the noodles) into a microwave steamer and cook for 4 minutes.
2. While they are cooking in the microwave, turn the heat up on a large saute pan to a medium heat  and add the coconut milk , coconut sugar and Thai red curry paste.  I like Mae Ploy’s by the way. Whisk them together well and then let them simmer or a minute or two. Note you can control the heat with how much paste you put in. Start with 1 tablespoon and increase for more spice.
3. When the vegetables are cooked, add them to the sauce and place the butternut squash noodles into the microwave for 2 minutes.
4. When they are done, add them to the pan and mix well. Let them all cook together for a few minutes more and you are done!
5. You can garnish this meal with cashews, peanuts or cilantro leaves but it’s not necessary. You can even give it a squeeze of fresh lime juice if you want. Please scroll down for the recipe card to print.

Recipe Tips And Notes

• To speed up the process I like to do 2 things. Microwave the noodles and the vegetables to get them mostly cooked. I use this microwave pot all the time to steam my veggies.
• The second thing is to use store bought red curry paste. I usually use one of the two Thai red curry pastes. Thai Kitchen Red Curry you can find in just about any grocery store and Mae Ploy that you can buy in an Asian grocery store but it is incredibly cheap for how much you get and I love the taste.
• The timing to microwave the butternut noodles will depend on how thick you make your noodles. I used my thickest noodle blade on a Paderno spiralizer.
• If you don’t have a spiralizer you can try a julienne vegetable peeler or you can often by butternut squash noodles in most grocery stores in the produce section.
• I used coconut sugar for the sweetness but you could easily substitute Swerve Brown sugar sweetener or regular brown sugar.  Also you could easily substitute with sweet potato noodles.
• You can control the heat of the dish by how much curry paste you use. Start with 1 tablespoons and then increase after tasting it. I used 2 tablespoons and thought it was pretty spicy.

More Healthy Recipes With Thai Flavor That Use Red Curry Paste.

If you end up buying the Thai red curry paste and want other easy recipes to make with it try this Thai curry zucchini soup, turkey burgers or meatballs. I also made these roasted spiced pumpkin seeds with it!

I hope you like this Thai butternut squash red curry as it makes for an easy vegetarian meal. It’s the perfect recipe for a busy weeknight. You could even eat this over white rice though the veggie noodles were enough starch for us. Cauliflower rice is also an option. Enjoy.

For another delicious butternut squash recipe, try my friend Sara’s Roasted Cauliflower Butternut Squash with Bacon recipe!

Continue to Content

Easy Thai Butternut Squash Red Curry

Yield: 4

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

This Thai butternut squash red curry recipe makes a delicious vegetarian meal in l5 minutes! So next time you are in the mood for Thai food, try this easy one pan meal.

Print

Ingredients

• 2 cups butternut squash noodles
• 4 cups assorted vegetables (I used broccoli, snap peas, mushrooms and peppers)
• 1 can coconut milk
• 1 ½ Tablespoon coconut sugar (can sub 1 T brown sugar)
• 1-3 Tablespoons Thai red curry paste (I use Mae Ploy or Thai Kitchen)
• Garnish with peanuts, cashews or cilantro (optional)
• A squeeze of lime wedge (optional)

Instructions

1. Add your chopped vegetables to a microwaveable bowl and cook for 4 minutes.
2. While they are cooking, add your curry paste, coconut milk and coconut sugar to a large saute pan and whisk to get everything mixed well.
3. Take the vegetables out of the microwave and add to the curry sauce. Mix well.
4. Microwave the butternut squash noodles for 2-3 minutes.
5. Then add to the skillet and cook for 1 or 2 more minutes and it's done.
6. Garnish with cilantro and cashews if you wish. We ate it as is.
7. Please note that some of these pastes are very hot. If you don't want it as hot, use less paste. Taste it before you add the vegetables and add more if needed. I used 2 tablespoons of Mae Ploy and it was plenty spicy.

Notes

Recipe Tips and Notes

• To speed up the process I like to do 2 things. Microwave the noodles and the vegetables to get them mostly cooked. I use a microwave steamer pot all the time to steam my veggies.
• The second thing is to use already made Thai curry paste. I usually use one of the two Thai curry pastes. Thai Kitchen Red Curry you can find in just about any grocery store and Mae Ploy that you can buy in an Asian grocery store but it is incredibly cheap for how much you get and I love the taste.
• The timing to microwave the butternut noodles will depend on how thick you make your noodles. I used my thickest noodle blade on a Paderno spiralizer.
• If you don't have a spiralizer you can try a julienne vegetable peeler or you can often by butternut squash noodles in most grocery stores in the produce section.
• I used coconut sugar for the sweetness but you could easily substitute Swerve Brown sugar sweetener or regular brown sugar. Also you could easily substitute with sweet potato noodles.
• You can control the heat of the dish by how much curry paste you use. Start with 1 tablespoons and then increase after tasting it. I used 2 tablespoons and thought it was pretty spicy.
• You could even eat this dish over white or brown rice though the veggie noodles were enough starch for us.

Nutrition Information:

Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 386Total Fat: 22gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 344mgCarbohydrates: 45gFiber: 12gSugar: 13gProtein: 9g