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Thai Squash Tofu Curry in a plate with noodles.
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Thai Butternut Squash Curry

This Thai Butternut Squash Curry with Tofu is perfect for winter. It is creamy and with amazing Thai flavours. Make use of all those fall favorite Butternut Squash in this delicious curry.
Course Main Course
Cuisine Asian, thai
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 Serving
Calories 228kcal
Author Subhasmita

Equipment

  • pan

Ingredients

  • 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
  • ½ cup chicken vegetable stock
  • 1 red bell pepper Chopped into chunks
  • ¼ cup Fresh coriander
  • ½ teaspoon Fresh Lemon jiuce
  • Salt and Pepper as per taste

Instructions

  • 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. Let it simmer on low heat for 5 minutes. Switch off the flame.
  • Stir in lemon juice. Garnish with fresh coriander leaf and crushed peanuts while serving.
  • Serve on a bed of plain steamed rice or noodles.

Nutrition

Serving: 1g | Calories: 228kcal | Carbohydrates: 16g | Protein: 7g | Fat: 17g | Saturated Fat: 11g | Sodium: 417mg | Potassium: 443mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8540IU | Vitamin C: 42mg | Calcium: 105mg | Iron: 3mg