Thai Squash Curry

Thai Squash Curry
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Aromatic Thai spices are a perfect match for sweet and meaty winter squash. Look for firm-fleshed squashes such as Kabocha, Red Kuri or Hubbard squash.


  • 2 Tbsp. coconut oil
  • 4 oz. Thai red curry paste
  • 1 red bell pepper, stems and seeds removed, sliced into strips
  • 1 - 2 jalapeño peppers, sliced (optional, omit if you don’t like it spicy)
  • 1 medium Kabocha or other meaty squash, peeled, seeded and cubes (about 6 cups, or 1½ pounds)
  • 2 cups green beans, trimmed and cut into 1” pieces
  • 1 can (13.5 oz.) coconut milk
  • 6 oz. water
  • 1 Tbsp. fish sauce
  • 6 cups cooked white or brown rice, warm
  • ½ cup Thai basil leaves
  • 3 green onions, sliced thin
  • 6 lime wedges


  1. Heat a large Dutch oven and add coconut oil. Stir in red curry paste and cook 1-2 minutes and add red pepper, jalapeño, if using, and squash cubes. Cook, while stirring over medium-low heat until squash is beginning to get tender, about 5-7 minutes. Stir in green beans, coconut milk, water, and fish sauce.
  2. Cover the pot and simmer over low heat until squash is tender.
  3. Serve the curry over warm rice and garnish with Thai basil leaves, green onions and fresh lime wedges. Refrigerate leftovers.
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