Thai Coconut Butternut Squash Curry
A quick and easy one pot butternut squash curry made with coconut milk, squash and ham. Great recipe to use for any types of leftover meats.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 2 cup ham ((or any type of leftover meat like turkey, chopped))
- 2 onions ((diced))
- 4 clove garlic ((minced))
- 2 tbsp Thai red curry paste
- 1 tbsp curry powder
- 1 butternut squash ((peeled and cubed))
- 1 cup tomatoes ((diced - canned or fresh))
- 3/4 cup coconut cream ((or coconut milk))
- 1 tbsp soy sauce
Instructions
- 1
Finely mince the garlic and dice the onions and set it aside.
- 2
(Optional) To easily cut squash, poke multiple holes in it and put it in the microwave for 3-5 mins. This softens this up so it can be easily chopped. Be careful! The squash is VERY hot once it's been microwaved.
- 3
Cut the tips of the squash off and cut down the middle lengthwise. Scoop out all the seeds and discard them.To remove the skin, I like to cut them into smaller 3-inch chunks and then cut off the skin with a knife.
- 4
Cut the squash into ½ to 1-inch chunks and set them aside.
- 5
Set the stove on to medium-low heat and add oil to a high walled pot
- 6
Once the pot has been heated and the oil shimmers, toast 1 tablespoon curry powder and 2 tablespoons Thai red curry paste for about 2-3 minutes, until fragrant. (Be careful on this step, the oil splashes a lot!)
- 7
Adjust the heat to medium heat
- 8
Add the onions and ham to brown and soften. Cook for approximately 3-5 minutes
- 9
Add in the garlic and cook for 1 minute
- 10
Mix in 1 cup tomatoes and squash. (Don't worry if it looks dry, the squash will release it's liquids once it cooks down)
- 11
Add in 3/4 cups coconut cream (or coconut milk) and 1 tablespoon soy sauce.
- 12
Adjust the stove back to low to simmer for 60 mins and check every 15-20 mins to stir it.
- 13
Do a taste test. If you like your curry more savory add 1/2 teaspoon of soy sauce (or 1/2 teaspoon of salt)
- 14
After an hour, the squash will get soft. Stir it a few times to break up the squash so that it melds into the curry more. If you like your curry chunky, then it's ready to serve!If you like a smoother curry, cook it for another 10 minutes to soften the squash more and stir it again.
- 15
Serve it up with some rice or some naan and enjoy! (This taste even better the next day!)