Thai Red Curry with Butternut Squash & Chickpeas
This vibrant Thai red curry is a cozy blend of creamy coconut milk, tender butternut squash, and aromatic spices. It’s nourishing, deeply flavorful, and comes together effortlessly in one pot. Perfect for meal-prep or a comforting dinner—dig into a bowl of warmth!
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
Ingredients
2 tablespoons coconut oil
2 medium onions, diced
2 tablespoons garlic, minced
2 medium red bell peppers, sliced
6 cups butternut squash, peeled & diced (about 1 medium squash)
4 tablespoons red curry paste
2 (13.5 oz.) cans coconut milk (about 3 cups)
2 tablespoons fish sauce (omit for vegan option)
2 limes, juiced & zested
2 (14 oz.) cans chickpeas, drained & rinsed
½ cup fresh basil leaves, chopped
Instructions
Heat coconut oil in a large pot over medium heat. Add onions and cook until soft, about 5 minutes.
Stir in garlic and red bell peppers; sauté for 2–3 minutes.
Add butternut squash and red curry paste. Cook for 5 minutes, stirring to coat the squash.
Pour in coconut milk, fish sauce (if using), and lime juice & zest. Bring to a gentle boil.
Reduce heat, cover, and simmer for 15–20 minutes until squash is fork-tender.
Stir in chickpeas and chopped basil. Simmer uncovered for 5 more minutes.
Serve hot with rice or naan, garnished with extra basil or lime wedges if desired.
Notes
Dietary Info: Gluten-free, vegan-friendly (if fish sauce is omitted)
Nutrition
- Calories: ~350 per serving
- Protein: 10g