This Thai curry can be whipped up in less time than it takes to call for takeout, so put the phone down and get in the kitchen. It’s also meatless, but thanks to hearty vegetables like butternut squash and broccoli, plus creamy coconut milk, it’s immensely satisfying and has all the flavors to make you feel like cooking for fall has finally arrived.
Saucy Thai curries always hit the spot, and this one is no different. Store-bought red curry paste instantly infuses the dish with a heap of earthy flavor, while a little extra fresh ginger and garlic add a pungent edge.
While a mix of butternut squash (pre-cut here to keep things extra easy), broccoli and red bell pepper is called for, feel free to swap in any of your favorite vegetables – mushrooms or cauliflower would be great. And while feels hearty enough with vegetables alone, if you’re looking for a protein boost, crispy tofu is a nice addition.
Quick Butternut Squash Curry
1 tablespoon olive oil
1 tablespoon finely grated peeled fresh ginger (from about a 1-inch piece)
2 cloves garlic, minced
2 tablespoons Thai red curry paste
4 cups cubed butternut squash (about 1 1/4 pounds)
1 small head broccoli, cut into florets (about 2 cups florets)
1 medium red bell pepper, sliced into thin 2-inch-long strips
1 (13- to 14-ounce) can full-fat coconut milk
3/4 cup water
Cooked white or brown rice and chopped cilantro, for serving
Heat the oil in a large, deep skillet over medium heat until shimmering. Add the ginger and garlic, and cook, stirring, until fragrant, about 1 minute.
Stir in the curry paste and saute for 2 minutes. Add the squash, broccoli and bell pepper, and toss to evenly coat in the curry paste. Add the coconut milk and water and stir to combine.
Bring to a simmer, cover and cook until the vegetables are tender and cooked through, 10 to 15 minutes. Taste and season with salt as needed. Serve over cooked rice sprinkled with chopped cilantro. Refrigerate leftovers in an airtight container for up to four days.
Yield: 4 to 6 servings.