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Butternut Squash Red Curry


  • 1 medium or 2 small butternut squash about 2 ½ lbs, peeled and diced into ½ in. cubes
  • 1 teaspoon lemon ginger seasoning or use fresh lemon zest and ginger
  • ¼ teaspoon salt
  • 1 teaspoon canola oil divided
  • 1 medium red onion thinly sliced
  • 3-4 cloves of garlic sliced very thinly
  • 1 14 fl. oz can of coconut milk. Do not shake!
  • 2 Tablespoons red curry paste
  • 1 cup water
  • 3 cups baby spinach
  • 2 Tablespoons fish sauce
  • 2 teaspoons palm sugar or brown sugar


  • Toss butternut squash cubes with lemon ginger seasoning and salt. Heat ½ teaspoon of oil in a large fry pan and sauté squash for about 6 minutes or until lightly browned. Transfer to a plate.
  • Heat ½ teaspoon of oil in the same pan over medium high heat and cook red onion and garlic for 5 minutes until soft.
  • Scoop the cream at the top of the can of coconut milk (about ¼ cup) and add it to the pan. Bring to a boil over medium heat. Stir in curry paste and turn heat down to low. Simmer, without stirring, until fragrant and coconut cream starts to release oil, about 3-5 minutes. Add the rest of the coconut milk and water and bring to a boil. Reduce heat and add squash. Cook until tender, about 8 minutes. Stir in spinach, fish sauce (taste curry and add more fish sauce if desired), and sugar.
  • Remove from heat and allow to sit for at least an hour before serving, as the curry becomes thicker and more flavorful with time. Serve with jasmine rice.


Serving: 4g