This warming and flavourful Butternut Thai Red Curry is perfect for a cosy dinner! Featuring sweet butternut squash and a rich red curry base, this dish is not only vegan but packed with nutrients. It’s the kind of meal you’ll want to make on repeat during chilly evenings. Let’s dive into the comfort of this delightful, plant-based dish!

Why You’ll Love This Curry

• Rich and Flavourful: The combination of Thai red curry paste and creamy coconut milk offers a richness that’s hard to resist.
• Nutrient-Packed: Butternut squash is high in vitamins A and C, fibre, and antioxidants.
• Quick & Easy: Ready in just about 30 minutes, making it perfect for a weeknight dinner.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Calories per Serving: Approximately 300 kcal
• Macros per Serving: Carbohydrates: 45g, Protein: 6g, Fat: 14g

Ingredients

• 1 tbsp coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp Thai red curry paste (ensure it’s vegan)
• 1 medium butternut squash, peeled and cubed
• 1 red bell pepper, thinly sliced
• 200g fine green beans, trimmed and halved
• 400 ml can coconut milk
• 200 ml vegetable broth
• 1 tbsp soy sauce or tamari
• 1 tsp maple syrup (optional)
• Juice of one lime
• Salt to taste
• Cooked rice, to serve

Instructions

1. Prepare the Vegetables: Start by peeling and cubing the butternut squash, finely chopping the onion, and slicing the red bell pepper.
2. Sauté the Aromatics: In a large pot, heat the coconut oil over medium heat. Add the onion, garlic, and ginger, cooking until the onion becomes translucent, about 5 minutes.
3. Add Curry Paste: Stir in the Thai red curry paste and cook for another minute until fragrant.
4. Simmer the Vegetables: Add the cubed butternut squash and sliced bell pepper to the pot. Stir to coat the vegetables in the curry paste.
5. Pour in Liquids: Add the coconut milk, vegetable broth, soy sauce, and optional maple syrup. Bring the mixture to a boil, then reduce to a simmer.
6. Cook the Curry: Let the curry simmer for about 15 minutes, or until the butternut squash is tender and the sauce has thickened slightly. Add the trimmed green beans and cook for a further 3-5 minutes.
7. Final Touches: Squeeze in the lime juice and add salt to taste. Adjust seasoning if needed.
8. Serve and Enjoy: Serve the curry over cooked rice.

Tips for Making the Perfect Curry

• Check the Ingredients: Ensure that the red curry paste is vegan, as some brands may contain shrimp paste.
• Adjust the Heat: Thai red curry paste can vary in spiciness. Start with less and add more according to your taste preference.
• Add More Vegetables: Feel free to include other vegetables like spinach or broccoli for extra nutrition and variety.

This Butternut Thai Red Curry is a comforting bowl full of flavours and textures that speak to the soul. It’s perfect served on a bed of rice, making for a satisfying meal that’s both nourishing and delightfully tasty. Enjoy this beautiful, easy-to-make dish that brings a bit of Thai culinary magic right into your kitchen!

Comment, Like and Share!

The joy of cooking is best when shared. Invite your loved ones to experience the magic of plant-based dining with you. Share this recipe with a friend, family member, or colleague who appreciates the art of delicious and healthy eating. Together, let’s spread the warmth and wellness that this dish brings.

Now, we’d love to hear from you! Have you tried this recipe, or do you plan to? Share your thoughts, experiences, and ideas in the comments below. Your culinary journey is part of our ongoing conversation, and I can’t wait to read your delicious insights!

Don’t forget to share your culinary creations with me through social media using the hashtag #TheHappyDiet and #EatSmileInspire, and stay tuned for more delightful recipes from around the globe!

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