Coconut, Butternut Squash Curry

"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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Ready In:




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

Questions & Replies

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  1. 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!!!
  2. 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.
  3. 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!



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