Best 2 Thai Red Curry With Butternut Squash And Chickpeas Recipes

Indulge in a culinary journey to Thailand with our enticing Thai Red Curry recipe, a symphony of flavors that will tantalize your taste buds. This delectable dish features the perfect harmony of creamy butternut squash, protein-packed chickpeas, and an aromatic blend of Thai red curry paste, coconut milk, and fragrant spices. Served over fluffy jasmine rice, this vibrant curry is a symphony of textures and flavors that will transport you to the vibrant streets of Bangkok.

In addition to the main Thai Red Curry recipe, this article offers a delightful collection of complementary dishes to elevate your culinary experience.

- **Butternut Squash Fritters:** Crispy and golden brown, these fritters showcase the sweet and nutty flavor of butternut squash. Served with a tangy tamarind dipping sauce, they make an irresistible appetizer or side dish.

- **Thai Cucumber Salad:** Cool and refreshing, this salad is the perfect accompaniment to the spicy curry. Thinly sliced cucumbers are tossed in a tangy dressing made with fish sauce, lime juice, and fresh herbs, creating a bright and flavorful contrast.

- **Coconut Sticky Rice with Mango:** End your meal on a sweet note with this classic Thai dessert. Sweet and sticky rice is paired with ripe mango slices, creating a harmonious balance of flavors and textures.

This diverse selection of recipes offers a complete Thai culinary experience, from the vibrant curry to the refreshing salad and the sweet dessert. Prepare to embark on a flavor-filled adventure that will leave you craving more.

Let's cook with our recipes!

THAI BUTTERNUT SQUASH RED CURRY

Thai Butternut Squash Red Curry image

Ultra creamy and delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the red curry spices.

Provided by Marzia

Categories 30 Minute Meals

Time 30m

Number Of Ingredients 12

Ingredients

1 tablespoons coconut oil (or any oil really)
1 large shallots, chopped (or 2 small)
2-2 ½ cups diced butternut squash (about 1.5 pounds)
1 tablespoon grated ginger
2-3 tablespoons red curry paste
½ tablespoon yellow curry powder
1 (15 ounce) can coconut milk
¾ cup vegetables or chicken broth
2 teaspoons fish sauce (omit for vegans/vegetarians)
2 teaspoons sugar
3-4 cups fresh baby spinach
basmati rice, crushed cashews/ peanuts, cilantro, lime wedges for serving

Steps:

Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.
Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it's fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You'll know it's done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt.
Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.

THAI RED CURRY

Thai red curry image

Forget ordering takeaway and make your own Thai red curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour.

Provided by Elena Silcock

Categories Dinner, Main course

Time 35m

Number Of Ingredients 13

Ingredients

1tbsp vegetable oil
1tbsp ginger & garlic paste
red curry paste
800ml coconut milk
8 skinless, boneless chicken thighs, cut into large chunks
4 lime leaves (ideally fresh)
2tbsp fish sauce
1tsp brown sugar
Thai basil
basil or coriander, plus extra to serve
1 red chilli, sliced diagonally
thumb-sized piece ginger, cut into matchsticks
cooked jasmine rice, to serve

Steps:

Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste - if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
Bring to the boil, take off the heat and add ½ small pack Thai basil.
Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.

Nutrition Facts : Calories 425 calories, Fat 32 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 2.4 milligram of sodium

Tips:

Use ripe butternut squash. This will ensure that your squash is sweet and flavorful. Look for squash that is firm and has a deep orange color.
Roast the butternut squash before adding it to the curry. This will help to bring out its natural sweetness and caramelize the edges.
Use a good quality red curry paste. This is the base of the curry, so it's important to use a paste that is flavorful and aromatic. Look for a paste that is made with fresh, natural ingredients.
Add vegetables to your curry. This will help to make it more nutritious and flavorful. Some good options include bell peppers, carrots, and zucchini.
Serve the curry with rice or noodles. This will help to soak up the delicious sauce.

Conclusion:

Thai red curry with butternut squash and chickpeas is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you're looking for a quick and easy meal, give this curry a try!