Best 2 Red Curry Butternut Squash Recipes
Indulge in a culinary journey with our red curry butternut squash recipe, a symphony of flavors that will tantalize your taste buds. This delectable dish features tender roasted butternut squash enveloped in a vibrant and aromatic red curry sauce. The rich and creamy coconut milk base is infused with the warmth of red curry paste, ginger, and lemongrass, creating a harmonious balance of sweet, savory, and spicy notes. Accompanied by a medley of colorful vegetables, this red curry butternut squash is a visually stunning and satisfying meal that caters to both vegetarians and meat-lovers alike.
This recipe offers a comprehensive guide, starting with roasting the butternut squash to perfection, ensuring a caramelized exterior and a velvety interior. The red curry paste is carefully crafted from scratch, using authentic ingredients like dried chilies, galangal, and shrimp paste, resulting in a complex and flavorful foundation for the sauce. Step-by-step instructions walk you through simmering the curry sauce, allowing the flavors to meld and deepen, while the addition of vegetables like bell peppers, bamboo shoots, and green beans adds a delightful crunch and vibrancy.
For those seeking a more substantial meal, variations include adding succulent chicken or tofu, transforming this dish into a hearty and protein-packed delight. The recipe also provides guidance on adjusting the spice level to suit your preferences, ensuring that every bite is a symphony of flavors without overpowering heat. Whether you're a seasoned cook or a novice in the kitchen, this red curry butternut squash recipe is designed to inspire and guide you in creating a culinary masterpiece that will impress family and friends alike.
RED CURRY BUTTERNUT SQUASH
This lovely red curry butternut squash is sweet, spicy, and mysterious. This turkey-friendly side dish won't be everyone's cup of tea, but for those at the table that let it work its magic, it promises to be one of their favorite parts of the meal.
Provided by Chef John
Categories Side Dish Vegetables Squash
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Chop green onions, reserving about 1 tablespoon chopped green onion tops for garnish. Heat vegetable oil in a Dutch oven or heavy saucepan over medium heat; saute larger portion of green onions, tomato paste, red curry powder, cumin, and red curry paste in the hot oil until green onions and seasonings sizzle and give off a toasted smell, about 5 minutes. Stir garlic into green onion mixture; saute until garlic is fragrant, about 1 more minute.
- Pour coconut milk into Dutch oven and stir until thoroughly combined. Mix fish sauce and brown sugar into coconut milk sauce, stirring to dissolve brown sugar. Bring sauce to a simmer.
- Stir butternut squash cubes into sauce, turn heat to medium-low, and cover with a lid. Gently stir every 5 minutes until squash are tender, about 20 minutes. Watch carefully, squash overcooks easily. Stir basil leaves into butternut squash. Taste for salt and spiciness and adjust seasoning if needed. Transfer to a serving dish and sprinkle with reserved green onions.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 37.2 g, Fat 17.2 g, Fiber 6.9 g, Protein 5.5 g, SaturatedFat 12.8 g, Sodium 631.9 mg, Sugar 10.1 g
THAI RED CURRY WITH BUTTERNUT SQUASH AND CHICKPEAS
Provided by Curtis Stone
Categories Vegetarian Quick & Easy Dinner Curry Chickpea Squash Butternut Squash Fall Vegan Cilantro Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Serves 4
Number Of Ingredients 7
Steps:
- 1. Peel the squash, cut it lengthwise in half, and scoop out the seeds. Cut off the top where it meets the bulbous bottom. Cut the bulb end into 3/4- inch-wide wedges. Cut the neck end into 1/2- inch-thick half-moons.
- 2. Heat a large heavy pot over medium-high heat. Add the canola oil, then add the curry paste and stir for about 1 minute, or until fragrant. Add the squash and stir to coat with the curry paste. Stir in the chickpeas and season with salt. Add the coconut milk and 3/4 cup water and bring to a simmer. Reduce the heat to medium-low, cover, and simmer gently for about 10 minutes, or until the squash just begins to soften.
- 3. Stir in the cilantro and simmer, uncovered, stirring occasionally, for about 20 minutes, or until the squash is tender but not falling apart and the sauce has reduced slightly. Season to taste with salt.
- 4. Divide the curry among four soup bowls, top with cilantro, and serve.
Tips:
- Choose the right squash. Look for a butternut squash that is firm and heavy for its size. The skin should be smooth and free of blemishes.
- Peel the squash before cooking. Use a vegetable peeler to remove the skin from the butternut squash.
- Cut the squash into small pieces. This will help it cook evenly.
- Roast the squash before adding it to the curry. This will help to caramelize the squash and bring out its sweetness.
- Use a variety of vegetables in your curry. This will add flavor and texture to the dish.
- Don't be afraid to experiment with different spices. Red curry paste is a good starting point, but you can also add other spices like cumin, coriander, and turmeric.
- Serve the curry over rice or noodles. This will help to soak up the delicious sauce.
Conclusion:
Red curry butternut squash is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a new and exciting curry recipe, give this one a try. You won't be disappointed!
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