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    YOU ARE HERE: Home » Recipes » Vegetarian / Vegan Entrees

    By Carol · Published: Oct 17, 2020 · Modified: Jul 14, 2021 · This post may contain affiliate links. Please read my disclosure.

    Butternut Squash in Fresh Green Curry

    Jump to Recipe
    4.64 from 11 votes
    45 minutes

    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.

    Photo of Butternut Squash in Fresh Green Curry in black bowl with rice garnished with Thai basil.

    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.

    Close-up photo of Butternut Squash in Fresh Green Curry and rice in black bowl with fork.

    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.

    Photo showing how to peel butternut squash.

    • 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.

    Photo showing how to cut the bottom portion of a butternut squash.

    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 ½-inch cubes and slice a medium onion vertically.

    Photo of the ingredients for the butternut squash curry recipe.

    • 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.

    Photo of ingredients for green curry in mini food processor before being pureed.

    • Process until smooth.

    Photo of green curry in mini food processor after processing.

    • Cook the onions in a little oil until softened.

    Photo of onions being cooked in white cast iron skillet.

    • Add coconut milk and a little water.  Cover slightly and simmer until the squash is cooked approximately half way.

    Photo of butternut squash being cooked in coconut milk in white cast iron pan.

    • 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.

    Photo of completed butternut squash curry in white pan.

    • Add fresh Thai basil if you can find it.  Otherwise, regular sweet basil will work, too.

    Close-up photo of Butternut Squash in Fresh Green Curry in white pan.

    Serve with hot cooked jasmine rice.  Hellooo tastebuds!!!

    Photo of Butternut Squash in Fresh Green Curry with rice in black bowl garnished with Thai basil.

    Close-up photo of Butternut Squash in Fresh Green Curry in black bowl garnished with Thai basil.

    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

    4.64 from 11 votes
    By: Carol | From A Chef's Kitchen
    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.
    PRINT RECIPE PIN RECIPE
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Vegetarian / Vegan Entrees
    Cuisine Thai
    Servings 4
    Calories 274 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Mini Food Processor
    • Enameled Cast Iron Skillet

    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
    • ¾ 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 ½ to 2 pounds, peeled and cut into ½-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 ¼ 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

    SUBSTITUTIONS:  May also use sweet potato in place of the squash.

    Nutrition

    Serving: 4 | Calories: 274kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 14mg | Potassium: 777mg | Fiber: 5g | Sugar: 6g | Vitamin A: 20196IU | Vitamin C: 53mg | Calcium: 115mg | Iron: 2mg

    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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
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    Comments

    1. Andrea Howe says

      November 01, 2020 at 11:53 am

      Yum! I love green curry and I love butternut squash. I can’t wait to give this a try!

      Reply
      • Carol says

        November 01, 2020 at 2:58 pm

        Thanks so much, Andrea! Hope you enjoy!

        Reply
    2. John Aram says

      July 24, 2020 at 8:08 pm

      5 stars
      Tried it. Real good. Points with veggie g.f. did white rice tho.

      Reply
    3. Eh says

      March 10, 2020 at 6:16 pm

      Mine turned out with a bitter aftertaste. I wonder what I did wrong?

      Reply
      • Carol says

        March 11, 2020 at 7:47 am

        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?

        Reply
    4. Edith says

      January 09, 2015 at 11:04 am

      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

      Reply
      • Carol says

        January 09, 2015 at 5:27 pm

        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.

        Reply
    5. Cimbria Peterson says

      December 17, 2014 at 7:55 pm

      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!

      Reply
      • Carol says

        December 18, 2014 at 6:54 pm

        Thank you!!

        Reply
    6. Cimbria Peterson says

      December 17, 2014 at 7:55 pm

      5 stars
      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!

      Reply
    7. sherri says

      December 14, 2014 at 6:13 am

      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

      Reply
      • Carol says

        December 14, 2014 at 7:51 am

        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.

        Reply
    8. Maggie Unzueta @ Mama Maggie's Kitchen says

      December 02, 2014 at 7:53 pm

      WOW! That looks amazing. I have to share this everywhere and with everyone. 🙂

      Reply
    9. Maggie Unzueta @ Mama Maggie's Kitchen says

      December 02, 2014 at 7:53 pm

      5 stars
      WOW! That looks amazing. I have to share this everywhere and with everyone. 🙂

      Reply
    10. ATasteOfMadness says

      November 30, 2014 at 7:28 am

      Why have I never made anything with butternut squash? This looks so good!

      Reply
    11. Thalia @ butter and brioche says

      November 30, 2014 at 2:06 am

      This green curry looks and sounds incredibly delicious. Thanks for the recipe.. it is perfect for myself and my vegetarian family!

      Reply
    12. Thalia @ butter and brioche says

      November 30, 2014 at 2:06 am

      5 stars
      This green curry looks and sounds incredibly delicious. Thanks for the recipe.. it is perfect for myself and my vegetarian family!

      Reply

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