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.
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.