Thai Butternut Squash Curry

Thai Squash Tofu Curry in a plate with noodles.

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

Cook Time 20

Total Time 30

Servings Serving

Calories 228kcal

Author Subhasmita

Ingredients

500 gms Butternut Squash (medium squash)
250 gms firm tofu Cut into Cubes
2 tablespoons 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
1.5 teaspoon fish sauce ref note
1.5 cup coconut milk
½ cup chicken/vegetable stock
1 red bell pepper Chopped
¼ cup Fresh cilantro
1 teaspoon Fresh Lime juice
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. Then add red curry paste and saute in low heat for a minute for the flavours to develop.
Add cubed butternut squash. Cook for 5 minutes.
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. Season with sugar, soy sauce, fish sauce, and salt(if required). Give everything a good mix and switch off the flame.
Stir in lemon juice. Garnish with fresh cilantro leaf and crushed peanuts while serving.
Serve on a bed of plain steamed rice or rice noodles.

Notes

Fish sauce is quite potent, begin with 1 teaspoon and add rest 1/2 teaspoon if required.

Nutrition