Be Inspired..!!

Spice up your nights with a delicious Thai-inspired twist on a weeknight staple!

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There’s something wonderfully comforting about a good curry. Imagine a bowl filled with tender butternut squash, chickpeas for protein, and a fragrant Thai-inspired red curry sauce that’s better than anything you’d find in a takeout box. This creamy Butternut Squash Curry is perfect for when you’re in need of something cozy, warming, and unquestionably delightful—and it’s simple enough for even the busiest of weeknights.

Effortless Thai Curry, with a Well Plated Twist

Now, I won’t pretend this dish is straight out of a Thai street market. However, this recipe is a loving tribute to those vibrant, aromatic meals. Inspired by my travels in Thailand (and my occasional pantry raids), I’ve aimed to craft a version that’s accessible and delicious for home chefs everyday!

This butternut squash curry is similar to my Chickpea Curry and Pumpkin Curry. Instead of the usual suspects like meat or tofu, we’re making the most of chickpeas. They pair beautifully with the sweetness of butternut squash, especially when steeped in the warm, comforting flavors of a red curry.

And here’s a little secret: while this curry is fantastic fresh out of the pot, it gets even better if you let it sit in the refrigerator for a day or two. So go ahead, make a big batch, and let the flavors get acquainted—they’re even better friends the next day!

The Key Players

Before diving into the cooking, let’s take a quick look at the ingredients you’ll need. You’ll find the full list in the recipe card below, but here are some details to keep an eye on:

– Butternut Squash: Many grocery stores offer pre-cut butternut squash in the produce section to save you some time. Although handy, be careful; frozen squash can be a bit too soft for a curry, but if you’re in a pinch, it will do.

– Shallot: If shallots are elusive in your store, a yellow onion works just as well as a substitute.

– Ginger and Garlic: These staples add depth and flavor, giving that extra punch to wake up your taste buds. Consider using the SHAN Fine Ginger Garlic Paste for a convenient option.

– Thai Red Curry Paste: With a whole jar included, this is where much of the magic happens. Remember, curry paste is the concentrated goodness that forms the base of your sauce, while curry sauce is something quite different. Try the Mae Ploy Thai Red Curry Paste for authentic flavor.

– Cayenne Pepper: Add a little spice, and adjust to your heart’s fiery desire. The McCormick Ground Cayenne Pepper is a reliable choice.

– Light Coconut Milk: Aim for balance—full-fat coconut milk makes it extra creamy, while light coconut milk keeps it on the lighter side. Split the difference if you’d like. Consider Thai Kitchen Organic Coconut Milk for a quality option.

– Chickpeas: Be sure to give them a good rinse; no one wants any unwanted bean cling-ons. The Goya Chickpeas are widely available and consistent in quality.

– Lime: A little lime goes a long way, adding a burst of acidity that perks up the whole dish.

– Fish Sauce: It may not scream its presence, but fish sauce brings a crucial savory depth. For a vegetarian version, reach for vegan fish sauce or soy sauce instead. The Red Boat Premium Fish Sauce is renowned for its quality.

– Baby Spinach: Wilting spinach into the curry is an optional but wonderful way to pack in more greens.

– Cilantro: Great for garnish—skip if it’s not your thing!

Let’s Get Cooking: Step-by-Step

1. Start with the Squash: Heat up some oil in a large pot over medium heat. In goes your butternut squash, shallot, ginger, garlic, curry paste, and a sprinkle of cayenne. Get that all cooking and stirring until the squash softens up just a bit.

2. Chickpeas Join the Party: Stir in the chickpeas, letting them become one with the red curry magic that’s happening in your pot.

3. Simmer to Perfection: Pour in that creamy coconut milk. Turn up the heat until it boils, then dial it down to a simmer on medium-low heat. Keep stirring every now and then for about 15 minutes so everything mingles and the squash becomes tender.

4. Finish it Off: The grand finale! Stir in the lime juice and fish sauce. Add the spinach a handful at a time, letting it wilt into the curry. Toss in the cilantro, taste, and adjust any seasoning to your liking. Serve your masterpiece over rice, maybe with a generous sprinkle of cilantro and a few lime wedges. Dig in and enjoy the cozy!

Pairing Perfection

This curry is perfect for serving with something to soak up all that delicious sauce, turning it into a hearty, complete meal:

– Rice: Stick to classic with white rice or go a bit wholesome with brown rice.

– Cauliflower Rice: For a lighter, low-carb option, cook some cauliflower rice in a skillet. A bit of oil and a splash of toasted sesame oil can make it truly delightful.

– Quinoa: Adding protein with quinoa is also a fantastic option, giving you a hearty base to support that flavorful curry.

So the next time you’re craving something soul-warming and thrilling for the tastebuds, remember this Butternut Squash Curry. It’s like a cozy blanket in a bowl—tender, scrumptious, and surprisingly easy to create in your very own kitchen. Happy cooking!

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