This curry is a wonderful blend of sweet, spice, and creaminess. The sweet winter squash pairs well with the spices of the red curry while tofu adds a textural and colorful contrast. Garnish with a few fresh herbs like basil, cilantro, green onions or lemongrass to get the most out of this at home Thai experience.
Course Main Course
Diet Gluten Free, Vegan, Vegetarian
Keyword Easy Dinner, Squash Red Curry
Prep Time 5minutes
Cook Time 20minutes
I small butternut squash
1PkgFirm Tofu(12 oz)
2TbspRed Curry pasteNotes
1Cancan Coconut Milk(13 oz)
Salt to taste
A few sprigs Basil
A few sprigs of green onions
Cooked Rice / Flat Bred / Rice Noodles
Peel and halve the butternut squash lengthwise. Scoop out the seeds and cut into ½ in thick pieces.
Chop the shallots fine. Mince or grate the ginger and garlic. Peel Cut the tofu into small pieces about the same thickness as the squash.
Heat a pan over medium heat and add the coconut oil.
When the oil is hot add the chopped shallots, ginger and garlic. Stir fry for a few minutes until the shallots soften.
Add the curry paste, mix and cook for 30 seconds.
Stir in the coconut milk and optionally add ½ C water. Bring it to a slow simmer.
Add the squash pieces and tofu. Cover and let it cook for about 15 minutes or until the squash is cooked through.
Taste and adjust salt. Squeeze about ½ a lemon over the curry and sprinkle a few basil leaves and chopped spring onion. Turn off the heat and cover with the lid. Let the curry rest for 15 minutes before serving.
If shallots are not available use a small yellow onions
For spicier version double the curry paste
I use coconut oil as it matches the flavors in the dish. Use any oil that you usually cook with.