Coconut, Butternut Squash Curry

Total Time
55mins
Prep 15 mins
Cook 40 mins

This recipe actually came from the magazine, House Beautiful, but don't hold this against it. This makes a great alternative from your traditional chicken curry and always goes down well.

Ingredients Nutrition

Directions

  1. Using a large, heavy based saucepan, heat the sunflower oil and add the onion.
  2. Over a gentle heat, cook this for 7-8 mins, until the onion is golden and tender.
  3. Add garlic and squash.
  4. Cook over a medium heat for 3-4 minutes.
  5. Stir occasionally.
  6. Stir in the coconut milk, curry paste and stock and bring it all to the boil.
  7. Add the lemon grass, reduce the heat and cover the pan.
  8. Allow to simmer for 25-30 mins or until the squash is tender.
  9. Remove the pan from the heat and stir in the coriander, lime juice and spinach.
  10. Serve immediately, ideally with rice.
Most Helpful

I have actually been using this recipe for several years and am just now reviewing it. This is my husband's favorite meal, and I make it every year for him on his birthday. I follow the recipe exactly and LOVE the way it turns out. This is a fantastic dish!!!

mplsgirl November 08, 2008

This recipe turned out GREAT. I made quite a few changes: I included a half pound of shrimp and a can of white beans to up the protein content, i used 1/2 acorn squash and 1/2 butternut squash for variety (note: it cooked much faster than suggested in the recipe), reduced the amount of coconut milk by half for health reasons, and I used curry powder rather than paste. I served it over brown rice and it was a huge hit.

CookKerry June 07, 2006

I did this as a soup, removed from the pan and fork mashed, then I stirred in coriander, kafir lime juice and bean sprouts. I have found that Tai green curry paste works just as well as red curry paste. Coconut cream is good to add at the end. Also I thought some sweet indonesian soy sauce is nice in it. Also I have used fish stock or tai fish sauce & water instead of vege stock. It's a yummy recipe anyway you use it!

Cas & Lisa April 11, 2004