Description
Butternut Squash Panang Curry is a rich and creamy Thai-inspired dish featuring tender cubes of butternut squash simmered in a fragrant coconut milk and Panang curry sauce. Slightly sweet, mildly spicy, and deeply comforting, this vibrant curry pairs perfectly with steamed rice.
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons Panang curry paste
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup vegetable broth
- 3 cups butternut squash, peeled and cubed
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon fresh grated ginger
- 1 tablespoon lime juice
- 1/4 cup fresh Thai basil (optional)
- Cooked jasmine rice, for serving
Instructions
- Heat vegetable oil in a large skillet or saucepan over medium heat.
- Add Panang curry paste and sauté for 1–2 minutes until fragrant.
- Stir in coconut milk and vegetable broth, whisking until smooth.
- Add butternut squash, onion, garlic, ginger, and bell pepper. Bring to a gentle simmer.
- Cover and cook for 15–20 minutes, stirring occasionally, until squash is tender.
- Stir in soy sauce and brown sugar. Simmer uncovered for 5 more minutes to slightly thicken.
- Remove from heat and add lime juice and Thai basil.
- Serve hot over jasmine rice.
Notes
- Add tofu or chickpeas for extra protein.
- Adjust curry paste for desired spice level.
- Store leftovers refrigerated for up to 4 days.
- This curry freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai