Butternut Squash Curry with tofu has a perfect balance of sweet and spicy. This is creamy and has amazing Thai flavors. Make use of all those fall favorite Butternut Squash in this delicious curry.
Hearty Thai Butternut Squash Curry tastes amazing when served with noodles or even with a bowl of rice. Sweet chunks of butternut squash, Tofu, red pepper in a creamy aromatic Thai curry base is difficult to resist.
Finally, we are in the best part of the year. Winter is my favorite for all the good reasons. Winter means Warm Woolen wear, Cozy long nights, and of course Comfort food. Today was such a day when I was craving for some warm soup or a curry. As all the ingredients were pretty much available in my refrigerator, ended up making this lip-smacking Thai Butternut squash Curry.
I used readymade Red Curry paste in this recipe. I usually make my own red curry paste, when I have all the ingredients available. But I also keep readymade paste always handy. We love Thai curry and it is easy to make if you have some curry paste available.
What You Need For Butternut Squash Thai Red Curry
Butternut Squash: Use in-season sweet butternut Squash for the best result. You can also substitute with Pumpkin.
Tofu: To make it more nutritious and rich in protein. You can skip if you are not a fan of Tofu.
Red Curry pastes: Any good brand of Thai red curry paste would work. If you want to make Vegan, then make sure the curry paste doesn't contain shrimp paste.
Aromatics: Onion, garlic to add more flavors to the curry.
Fish Sauce and Soy Sauce: According to me Thai curry isn't the same without Fish Sauce. I prefer to add a dash of soy sauce for extra umami to the butternut squash Curry. For the vegan version, you will have to omit Fish sauce. For the Gluten-free version, use Gluten-free Soy Sauce.
Tips for a delicious Curry
Recently I am growing lemongrass in my little kitchen garden. It is so easy to grow and low maintenance too. Cut the stems of lemongrass stalks, put the roots in a glass of water half submerged. In a few days you will see roots growing, then remove from water and put them in the soil.
Whenever I use readymade curry paste, I add some minced fresh lemongrass to it. It makes the curry flavourful and more refreshing. Though I make a non-veg version of this either using chicken/prawn, this vegetarian version is equally good.
Squash gives mild sweetness and gives the gravy a smoothness. One thing you need to keep in mind is, don't overcook the squash. Keep them a little chunky. To make the gravy a little creamy, press a few chunks squash using a slotted spoon.
If you love Thai curries, then do give this Shrimp Thai Curry a try.
Thai Butternut Squash Curry
- 400 gms Butternut Squash Cut in to Cubes
- 250 gms firm tofu Cut into Cubes
- 1 tbsp cooking oil
- 1 medium onion Chopped
- .5 tablespoon Garlic Cloves Minced
- 2 tablespoon Thai Red Curry Paste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar / Palm Sugar
- 1 tablespoon fish sauce
- 1.5 cup coconut milk
- 1/2 cup chicken vegetable stock
- 1 red bell pepper Chopped into chunks
- 1/4 cup Fresh coriander
- 1/2 teaspoon Fresh Lemon jiuce
- Salt and Pepper as per taste
- Heat oil in a pan. Once the oil is hot, add sliced onion. Saute onions till it is softened.
- Add minced garlic. Cook for 30 seconds.
- Add cubed butternut squash. Cook for 5 minutes.
- Add red curry paste, soy sauce, fish sauce, and browns sugar. Mix well.
- Add coconut milk and stock. Cover and bring everything to a boil. Then simmer for 10-12 minutes until squash cubes are cooked through, are soft yet holds shape.
- Add red bell pepper and tofu. Switch off the flame.
- Stir in lemon juice. Garnish with fresh coriander leaf and chopped peanuts while serving.
- Serve on a bed of plain steamed rice or noodles.