Butternut squash is paired with the light fruitiness of coconut milk, citrusy cilantro, the seductiveness of ginger and garlic and hot green chiles for a lively, fresh vegetarian main course.
If you’re anything like me, Thanksgiving leftovers once per day and I’m good. Perhaps even once and I’m good!
…..and then I’m on the lookout for something else that is going to excite my tastebuds. This simple, light Thai-inspired vegetarian dish, Butternut Squash in Fresh Green Curry, adapted from Real Vegetarian Thai by Nancie McDermott (published in 1997 by Chronicle Books) was the perfect alternative.
I remember making this dish for my husband early in our marriage. We were married in 1995 and at the time I was a vegetarian. He wasn’t crazy about squash because the only way he had ever had it was cooked to death, mashed and then sweetened with brown sugar.
In this dish, butternut squash is paired with the light fruitiness of coconut milk, citrusy cilantro, the seductiveness of LOTS of ginger and garlic and hot green chiles. You can purchase prepared green curry paste, but this is going to taste a lot fresher!
Butternut squash can appear intimidating at first to work with. It’s not difficult once you master the technique.
First, select a squash with a long neck. This means you’ll have plenty of flesh without having to cut around the seedy part.
Slice the neck into about 3-inch lengths then place the cut side down on a cutting board. With a good, sharp knife, slice downward toward your cutting board, rotating the squash as you remove the thick peel.
To peel the bottom of the squash (the part with seeds), slice it in half from the top down. Place the seed side down and slice into ½ to 1-inch half moons. Remove the peel and seedy, fibrous interior with a paring knife then cube all the flesh as desired.
Simmer the squash in the curry until you can easily pierce it with a knife. If you cook it too much, it will fall apart.
Serve with hot cooked brown basmati rice. Hellooo tastebuds!!!
Butternut Squash in Fresh Green Curry
Butternut squash is paired with the light fruitiness of coconut milk, citrusy cilantro, the seductiveness of ginger and garlic and hot green chiles for a lively, fresh vegetarian main course.
Ingredients
- 1 small onion, chopped (about 1 cup), divided
- 8 cloves garlic
- 1 tablespoon minced ginger
- 2 jalapeno peppers or 1 serrano pepper, coarsely chopped
- 1 small bunch cilantro, chopped, divided (a few small sprigs reserved for garnish)
- 3/4 cup water, divided
- 2 tablespoons canola oil
- 1 can (14-ounce) coconut milk (unsweetened)
- 1 medium butternut squash (1 1/2 to 2 pounds), peeled and cut into 1-inch chunks
- 1 teaspoon salt, or to taste
- 2 tablespoons chopped fresh basil (optional)
- Hot, cooked brown basmati or jasmine rice
Directions
Combine 1/4 cup onion, garlic, ginger, peppers, 1/2 cup cilantro and 1/4 cup water in a mini food processor or blender. Process until fairly smooth, scraping down the sides until paste-like. Set aside.=
Heat canola oil over medium-high heat in a Dutch oven. Add the remaining onion and cook 5-7 minutes or until softened and almost golden. Add coconut milk, remaining water, butternut squash, salt and green curry paste. Bring to a boil, reduce heat and simmer 10-15 minutes or until butternut squash is tender but not falling apart.
Stir in remaining cilantro and chopped fresh basil if using. Garnish with reserved cilantro sprigs. Serve with hot, cooked brown basmati or jasmine rice.
Edith says
This looks wonderful and i am in the process of making it. How much green curry paste must I put in? I can’t seem to find the quantity and can it be replaced by madras curry paste?
Thank you
Carol says
Hi, Edith, The combination of the cilantro, chile, garlic, ginger, etc. is what makes the “fresh green curry.” If you want to substitute green curry paste, I would probably use about a tablespoon to start. Keep in mind that some prepared curry pastes can be very hot while others are very mild. The more authentic curry pastes from Asian/international markets seem more spicy to me and I use less, while green curry paste I get at the grocery store seems very mild and I end up using a whole jar. Madras curry paste would make it an entirely different dish.
Cimbria Peterson says
This was delicious. I only used one jalepeno because I have a 9 and 11 year old. They asked for seconds and my husband asked me to print off the recipe and make it again. Thank you so much!
Carol says
Thank you!!
sherri says
Hi. The recipe looks amazing. But, I have a question. I am VERY allergic to Coconut.. Anything make with it, I become really ill. Is there a substitute that can been used instead of coconut?
Thanks
Sherri
Carol says
Thanks so much for your question. As a personal chef, I have to make substitutions for my clients all the time. I would use almond milk. In fact, there is a now an almond milk coffee creamer on the market that would probably also give you the richness that coconut milk has. Good luck and let me know how it works.
Maggie Unzueta @ Mama Maggie's Kitchen says
WOW! That looks amazing. I have to share this everywhere and with everyone. 🙂
ATasteOfMadness says
Why have I never made anything with butternut squash? This looks so good!
Thalia @ butter and brioche says
This green curry looks and sounds incredibly delicious. Thanks for the recipe.. it is perfect for myself and my vegetarian family!