Thai Red Curry with Butternut Squash and Chickpeas
Thai Red Curry with Butternut Squash and Chickpeas is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Peel the squash, cut it lengthwise in half, and scoop out the seeds.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPeel the squash, cut it lengthwise in half, and scoop out the seeds.
Cut off the top where it meets the bulbous bottom.
Cut the bulb end into 3/4- inch-wide wedges.
Cut the neck end into 1/2- inch-thick half-moons.
Heat a large heavy pot over medium-high heat.
Add the canola oil, then add the curry paste and stir for about 1 minute, or until fragrant.
Add the squash and stir to coat with the curry paste.
Stir in the chickpeas and season with salt.
Add the coconut milk and 3/4 cup water and bring to a simmer.
Reduce the heat to medium-low, cover, and simmer gently for about 10 minutes, or until the squash just begins to soften.
Stir in the cilantro and simmer, uncovered, stirring occasionally, for about 20 minutes, or until the squash is tender but not falling apart and the sauce has reduced slightly.
Season to taste with salt.
Divide the curry among four soup bowls, top with cilantro, and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.