Butternut Squash in Fresh Green Curry
Butternut Squash in Fresh Green Curry has 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.
The inspiration behind this recipe:
This simple, light Thai-inspired vegetarian dish, Butternut Squash in Fresh Green Curry, is adapted from Real Vegetarian Thai by Nancie McDermott (published in 1997 by Chronicle Books).
This was a dish I made 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. It doesn’t get any more boring than that!
He LOVED this dish and it opened his eyes to the deliciousness of butternut squash.
Tips for peeling butternut squash:
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.
- 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.
How to make Butternut Squash in Fresh Green Curry:
- Gather up all the ingredients:
- Butternut squash
- Onion
- Garlic
- Shallots
- Ginger
- Jalapeno peppers
- Coconut milk
- Salt and pepper
- Cut the butternut squash into approximately 1/2-inch cubes and slice a medium onion vertically.
- The cilantro, jalapenos, shallots, garlic and ginger becomes a lively fresh green curry paste. Just put it all in a food processor or blender along with a little water.
- Process until smooth.
- Cook the onions in a little oil until softened.
- Add coconut milk and a little water. Cover slightly and simmer until the squash is cooked approximately half way.
- Add the green curry paste and continue cooking until the squash can be easily pierced with a knife. Be careful to not cook it too much, it will fall apart.
- Add fresh Thai basil if you can find it. Otherwise, regular sweet basil will work, too.
Serve with hot cooked jasmine rice. Hellooo tastebuds!!!
More butternut squash recipes:
- Butternut Squash Leek and Gruyere Tart
- Butternut Squash Soup with Thyme and Taleggio
- Lemony Quinoa with Butternut Squash, Almonds and Parmesan Cheese
- Butternut Squash, Leek and Goat Cheese Galette
Butternut Squash in Fresh Green Curry
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Ingredients
- 1 large bunch fresh cilantro - with tender stems, coarsely chopped
- 1 large shallot - coarsely chopped
- 8 cloves garlic - coarsely chopped
- 1 knob (1-inch) fresh ginger - peeled and minced (1-2 tablespoons)
- 2 jalapeno peppers - or 1 serrano pepper, coarsely chopped
- 3/4 cup water - divided
- Salt - to taste
- 2 tablespoons canola oil
- 1 medium onion - thinly sliced vertically
- 1 can (14-ounce) full-fat coconut milk
- 1 medium butternut squash - 1 1/2 to 2 pounds, peeled and cut into 1/2-inch chunks (4-5 cups)
- 2 tablespoons chopped Thai basil - or conventional basil, optional, plus more for garnish if desired
- Hot cooked jasmine rice
Instructions
- Combine cilantro, shallot, garlic, ginger, chiles and 1/4 cup water in a mini food processor or blender. Process, scraping down the sides until paste-like and fairly smooth. Season with salt to taste. Set aside.
- Heat canola oil over medium-high heat in a large skillet or saute pan.
- Add the onion and cook 5-7 minutes or until softened.
- Add coconut milk and remaining water.
- Bring to a boil, add the butternut squash then reduce heat to low and simmer slightly covered approximately 10 minutes or until butternut squash is about half cooked.
- Stir in the green curry paste.
- Continue cooking another 5-6 minutes or until the squash is tender but not falling apart.
- Season to taste with salt.
- Stir in chopped fresh Thai or sweet basil if using.
- Garnish with more Thai fresh basil or cilantro sprigs. Serve with hot, cooked jasmine rice.
Recipe Notes
- Use sweet potato in place of the squash.
- Can be made 1-2 days ahead of time and refrigerated.
- Reheat on low heat in a saucepan on the stovetop until heated through.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Hi – could this be made ahead and frozen…
Hi, Diane, Thanks so much for your question. This can be made ahead and frozen, but as with many vegetables, there will be a change in consistency. It might be a little more watery but that could be helped by reheating and simmering on the stovetop. Thanks again and hope you enjoy. Let me know how it works!
Yum! I love green curry and I love butternut squash. I can’t wait to give this a try!
Thanks so much, Andrea! Hope you enjoy!
Tried it. Real good. Points with veggie g.f. did white rice tho.