Butternut Squash Coconut Curry
Warm up your evenings with this comforting Butternut Squash Coconut Curry. Creamy coconut milk and sweet butternut squash come together to create a delightful dish that’s both hearty and healthy. Perfect for a quick weeknight meal, this curry is sure to become a family favorite!
Equipment
- Skillet
- Blender
- Peeler
- Large Pot
- Saucepan
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1 tablespoon olive oil
- 1.5 cups chopped onions
- 2 pounds butternut squash
- 1 cup canned vegetable broth
- 1.5 tablespoons minced seeded jalapeño chili
- 1 tablespoon minced garlic
- 1 cup canned light unsweetened coconut milk
- 2 tablespoons fresh lime juice
- 1 teaspoon Thai red curry paste
- 12 ounces dried futonaga udon noodles
- 0.5 cup chopped fresh cilantro
Instructions
- Heat the olive oil in a large nonstick skillet over medium-high heat.
- Add the chopped onions; sauté until golden, about five minutes.
- Add the butternut squash; sauté for four minutes.
- Add the vegetable broth, jalapeño, and garlic; bring to a boil.
- Cover; cook until the butternut squash is almost tender, about five minutes.
- Stir in the coconut milk, lime juice, and curry paste; simmer uncovered until squash is tender, about four minutes.
- Season to taste with salt.
- Meanwhile, cook the udon noodles in a large pot of boiling salted water until just tender but still firm to bite.
- Drain the noodles and return to pot.
- Add the butternut squash mixture and cilantro to the noodles; toss to blend.
- Serve.
Notes
Extra tips or suggestions here.