Thai Red Squash Curry (Easy Vegan Autumn/Winter Recipe)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: yellow curry paste

Homemade curry paste can be fresher and less expensive.

butternut squash

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories and can be cheaper.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach is nutritious and more affordable.

Toast spices (cumin seeds, coriander seeds, black peppercorns) in 2 tablespoons of vegetable oil until fragrant.

Blend toasted spices with 5 red chilies, 2 red peppers, 3 shallots, 100 grams ginger, 6 cloves garlic, and 2 sticks lemongrass until a paste forms.

Add juice of 2 limes, 3 tablespoons soy sauce, 1 teaspoon brown sugar, and 1 teaspoon turmeric to the blender and blend again until smooth.

In a pan, heat 2 tablespoons of vegetable oil over medium heat and add the red curry paste, cooking for a few minutes.

Prepare butternut squash by cutting off the top and bottom, removing seeds, peeling, and slicing into semicircles.

Add the butternut squash to the pan with the curry paste and cook for about 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens