A delicious and fragrant Thai butternut squash curry made with yellow curry paste. Pumpkin can be used instead if preferred. Suitable for vegetarians and vegans.
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Butternut squash goes perfectly with Thai flavours in this hearty and warming butternut squash yellow curry.
Served with rice, this is a tasty dinner that the whole family can enjoy (reduce or omit the chilli for young children). Also great for batch cooking and freezing for a later date.
Make your own Thai yellow curry paste in just a few minutes, or use shop bought* if you prefer. Be sure to check for shrimp paste in the ingredients if you're vegan or vegetarian.
How to make Thai yellow curry paste
As long as you have a blender* or food processor* it's very easy to make your own Thai curry paste.
To make a yellow curry paste you will need the following ingredients:
- 1 onion, peeled and chopped
- 2 stalks lemongrass, chopped
- 2 red chillies (optional), deseeded and chopped
- 2 cloves of garlic, peeled and chopped
- 1 inch piece ginger, peeled and chopped
- 1 teaspoon ground cumin
- 1 tablespoon coriander seeds, toasted
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
Simply blend all the ingredients together until you have a smooth paste. Store in the fridge or freezer until required.
Can you use pumpkin instead of butternut squash?
Yes, you can absolutely use pumpkin instead of butternut squash to make this Thai yellow curry. I find that butternut squash and pumpkin are often interchangeable when it comes to this kind of recipe.
Butternut squash and pumpkin (and gourd) are all part of the same vegetable family. This family also includes courgette.
It seems more complicated than it is because in some parts of the world a butternut squash is called a butternut pumpkin.
For this recipe you want to use a squash or pumpkin with yellow or orange flesh. It's best to avoid using a spaghetti squash or a more watery summer squash (eg courgette/zucchini). The pumpkins sold at Halloween for carving are also best avoided as they have very little flesh.
Be aware that some types of pumpkin may take longer to cook than others so adjust the cooking time accordingly, adding more water or vegetable stock if needed.
Find out more about the difference between different squashes and pumpkins.
Is this Thai curry suitable for children?
Absolutely! In fact I wholeheartedly recommend that you start serving curry to your children as early as possible - ideally when they're babies.
If serving to children I would recommend that you leave out the red chillies when making your curry paste. You might also choose to omit the salt, especially if serving to babies. Whole peanuts are best avoided for young children as well as they can be a choking hazard.
More pumpkin and butternut squash recipes
If you like this you might also like:
Or you might like my sweet potato katsu curry recipe.
How to make Thai butternut squash curry
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Please do not reproduce this recipe without permission.
Thai yellow butternut squash curry
Ingredients
To make the Thai curry paste
- 1 onion peeled and chopped
- 2 stalks lemongrass chopped
- 2 red chillies optional, deseeded and chopped
- 2 cloves of garlic peeled and chopped
- 1 inch piece ginger peeled and chopped
- 1 teaspoon ground cumin
- 1 tablespoon coriander seeds toasted
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
To make the curry
- 1 tablespoon sunflower oil
- 1 onion
- 1 butternut squash peeled and diced
- 400 g tin coconut milk
- 250 ml vegetable stock
- 240 g cooked chickpeas 1 standard tin, drained and rinsed
- 1 tablespoon lime juice
- Salt and pepper to taste
To serve
- Rice, fresh coriander, sliced red chillies, cashews or peanuts to serve
Instructions
To make the Thai curry paste
- Place all the paste ingredients into a blender or food processor and blitz until well combined and smooth.
To make the curry
- Heat the oil in a large saucepan. Add the onion and fry for 7-10 minutes until soft.
- Add 3 tablespoons Thai yellow curry paste. Mix with the onion and stir fry for 2 minutes. Add the diced butternut squash and stir well.
- Add the tin of coconut milk and 250ml vegetable stock.
- Bring to the boil then reduce to a simmer, cover with a lid and leave to cook for 15-20 minutes until the butternut squash is soft. Stir occasionally.
- When soft add a tin of drained and rinsed chickpeas and warm through. Add 1 tablespoon lime juice then season to taste with salt and pepper.
- Serve with fresh coriander, sliced red chillies, cashew nuts and/or peanuts and rice.
Notes
- Nutritional information is approximate and is intended as a guide only. It does not include serving suggestions.
- Store leftovers in the fridge for 2-3 days.
- Suitable for home freezing.
- Shop-bought yellow curry paste can be bought instead of making your own.
Nutrition
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Susan
This is such a brilliant recipe. Don’t be put off by the idea of making your own curry paste- my 12 year old volunteered to make this paste and had no problems. It is quick, easy and makes extra (which I froze for another day.) I left out the chilli as I was sharing it with my toddler nephew- he devoured it and I reckon the next time I’ll add in a little red/green. A very adaptable recipe, recommend!
Mandy Mazliah
Well done to your 12 year old! It always feels like a hassle making your own paste but the flavour makes it worth it.