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+ servings
thai butternut squash curry in a bowl with rice next to a skillet with more curry

Thai Butternut Squash Curry

Course Main Course
Cuisine Thai
Keyword Squash
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 people


  • 1 ½ tablespoon Olive Oil
  • 1 medium Butternut Squash, cut into cubes- about 3 ½ cups
  • 1 small Onion, sliced into thin strips
  • 2 cloves Garlic, minced
  • 15 oz can of Chickpeas, drained and rinsed
  • 2 tablespoon Red Curry Paste
  • ½ tablespoon Curry Powder
  • 1 ½ tablespoon Peanut Butter, creamy
  • 14 oz can Coconut Milk
  • 2 tablespoon Soy Sauce
  • Salt and Pepper, to taste
  • 1 inch fresh Ginger, grated (or ½ teaspoon ground ginger)
  • 2 cups Vegetable Broth
  • 3 cups fresh Spinach
  • cup Cilantro, for garnish


  • Place squash, onion, and garlic into a large rimmed skillet. Add oil and cook for about 2 minutes until onion softened.
  • While the squash cooks, whisk together curry paste, curry powder, coconut milk, broth, soy sauce, and ginger.
  • Add chickpeas and stir.
  • Add the curry liquid to the skillet and stir.
  • Allow curry to lightly simmer over medium-low heat until the squash is tender, about 20 minutes.
  • During the last 5 minutes of cooking, stir in the spinach. Season with salt and pepper to taste.
  • Serve over rice with lime wedges (optional), and top with chopped fresh cilantro.