Butternut Squash in Fresh Green Curry
Updated Jul 14, 2021, Published Oct 17, 2020
Jump to RecipeThis Post May Contain Affiliate Links. Please Read My Disclosure
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
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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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.
Mine turned out with a bitter aftertaste. I wonder what I did wrong?
Hi, Eh, Hard to say. Maybe it was the ginger or cilantro as this is a dish that’s definitely on the sweeter side. Did you change anything?
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
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.
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!
Thank you!!
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
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.