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    You are in: Home / Recipes / Coconut, Butternut Squash Curry Recipe
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    Coconut, Butternut Squash Curry

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Lisa Connelly's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on November 08, 2008


      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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 07, 2006


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 11, 2004


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Coconut, Butternut Squash Curry

    Serving Size: 1 (267 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 248.2
    Calories from Fat 170
    Total Fat 18.9 g
    Saturated Fat 13.1 g
    Cholesterol 0.0 mg
    Sodium 44.8 mg
    Total Carbohydrate 20.9 g
    Dietary Fiber 3.7 g
    Sugars 4.3 g
    Protein 4.0 g

    The following items or measurements are not included:

    Thai red curry paste

    vegetable stock


    fresh coriander

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