Discover the vibrant flavors and comforting warmth of the Thai Red Curry with Butternut Squash and Chickpeas Recipe, a dish that perfectly balances sweet, spicy, and tangy notes. This curry is a celebration of creamy coconut milk melding with hearty butternut squash and protein-packed chickpeas, all uplifted by the zesty brightness of lime and fresh basil. It’s a soul-soothing meal that feels indulgent but is incredibly simple to prepare, making it an ideal go-to for both cozy weeknights and impressing guests alike.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that come together effortlessly to deliver a rich and colorful curry. Each element plays a crucial role, whether adding creaminess, texture, or that signature Thai punch.
- Coconut oil: Provides a subtle tropical aroma and is perfect for sautéing the aromatics.
- Onions: Add natural sweetness and depth when softened.
- Garlic: Brings a pungent, savory foundation that awakens the palate.
- Red bell peppers: Offer a gentle crunch and a burst of color.
- Butternut squash: The star ingredient, delivering creamy sweetness and body.
- Red curry paste: Packs the dish with bold, spicy heat and herbal complexity.
- Coconut milk: Creates a luscious, creamy base that balances the spice.
- Fish sauce: Adds umami richness; optional for a vegan twist.
- Lime juice and zest: Provide a refreshing, citrusy lift.
- Chickpeas: Bring protein and heartiness to the curry.
- Fresh basil leaves: Inject vibrant herbal freshness to finish the dish.
How to Make Thai Red Curry with Butternut Squash and Chickpeas Recipe
Step 1: Sauté the Aromatics
Start by warming the coconut oil in a large pot over medium heat. Add the diced onions and cook them gently until they turn soft and translucent—about 5 minutes. This soft onion base sets a sweet and mellow tone for the curry’s flavor.
Step 2: Add Garlic and Bell Peppers
Next, toss in the minced garlic and sliced red bell peppers. Sauté them together for 2 to 3 minutes until the garlic releases its fragrance and the peppers soften slightly, building an aromatic layer that hints at the curry’s bright character.
Step 3: Incorporate Butternut Squash and Red Curry Paste
Stir in the diced butternut squash followed by the red curry paste. Cook for about 5 minutes, making sure every piece of squash is coated in that vibrant, spicy paste. This step helps to infuse the squash with bold flavors and lets the curry paste deepen as it warms.
Step 4: Add Coconut Milk, Fish Sauce, and Lime
Pour in the coconut milk, then drizzle the fish sauce if using, along with the freshly squeezed lime juice and zest. Give it a good stir and bring everything to a gentle boil. This blend balances creamy richness with salty and citrusy accents that define the curry’s character.
Step 5: Simmer to Tenderness
Reduce the heat, cover the pot, and let the curry simmer for 15 to 20 minutes. The butternut squash needs this time to become fork-tender and allow the flavors to meld beautifully, creating a creamy, comforting stew.
Step 6: Add Chickpeas and Basil
Once the squash is perfect, stir in the drained and rinsed chickpeas alongside the chopped fresh basil leaves. Let it simmer uncovered for another 5 minutes—the chickpeas heat through, and the basil infuses a fresh, aromatic note that brightens the curry.
Step 7: Serve and Enjoy
Dish out the curry hot, ideally next to your favorite fluffy rice or warm naan bread. Don’t forget to garnish with some extra basil or lime wedges for an extra burst of flavor and color.
How to Serve Thai Red Curry with Butternut Squash and Chickpeas Recipe
Garnishes
A sprinkle of fresh basil leaves or a few wedges of lime can transform the presentation and elevate each bite with a fresh, zesty contrast. Toasted coconut flakes or chopped peanuts also add lovely texture if you want to experiment.
Side Dishes
This curry pairs perfectly with simple steamed jasmine rice, which soaks up every drop of the luscious sauce. Alternatively, serve alongside warm naan or roti to scoop up all the deliciousness. A side of lightly sautéed greens can provide a nutritious, crisp counterbalance.
Creative Ways to Present
For a fun twist, serve the curry inside a hollowed-out pumpkin or butternut squash bowl to keep with the seasonal vibe. You can also layer the curry over cauliflower rice for a lower-carb option, or dress it up with a drizzle of coconut cream and fresh herbs for a more elegant plating.
Make Ahead and Storage
Storing Leftovers
After the curry cools, transfer it to an airtight container and store in the fridge for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day.
Freezing
You can freeze this curry for up to 2 months. Portion it into freezer-safe containers or bags, leaving some space for expansion. Thaw overnight in the fridge before reheating gently on the stove or microwave.
Reheating
Reheat on medium-low heat, stirring occasionally to prevent sticking. If the curry has thickened, add a splash of water or coconut milk to loosen the texture. Avoid high heat to preserve the creamy texture and vibrant flavors.
FAQs
Can I make this Thai Red Curry with Butternut Squash and Chickpeas Recipe vegan?
Absolutely! Simply omit the fish sauce or substitute it with tamari or soy sauce to keep all the depth of flavor without using animal products.
How spicy is this curry?
The spiciness mainly depends on the red curry paste you use. Most store-bought pastes have mild to medium heat, but you can adjust to your taste by adding more or less, or balancing it with extra coconut milk.
Can I use other types of squash?
Definitely. Acorn or kabocha squash work really well here, offering similar sweetness and texture. Just adjust cooking times slightly depending on the firmness.
What can I substitute for chickpeas?
Feel free to swap chickpeas for other beans like cannellini or kidney beans. Tofu cubes or even cooked lentils also make great protein-packed additions.
Is this dish suitable for meal prep?
Yes! This curry stores and reheats beautifully, making it a perfect choice for meal prep. Just pack with rice or your preferred sides and enjoy throughout the week.
Final Thoughts
If you’re looking for a dish that’s bursting with flavor, effortlessly nutritious, and guaranteed to warm your heart, then you must try the Thai Red Curry with Butternut Squash and Chickpeas Recipe. It’s approachable enough for every home cook and impressive enough to share with friends. Go ahead and dive into this amazing combination of creamy, spicy, and fresh – your taste buds will thank you!
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Thai Red Curry with Butternut Squash and Chickpeas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Description
A vibrant and comforting Thai Red Curry featuring tender butternut squash and protein-rich chickpeas simmered in a creamy coconut milk sauce infused with fragrant red curry paste, fresh lime, and aromatic basil. This dish is perfect for a hearty vegan or vegetarian meal and beautifully balances sweet, spicy, and tangy flavors.
Ingredients
Main 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
- Sauté Onions: Heat coconut oil in a large pot over medium heat. Add diced onions and cook until they are soft and translucent, about 5 minutes.
- Add Garlic and Peppers: Stir in the minced garlic and sliced red bell peppers. Sauté for 2 to 3 minutes until fragrant and slightly softened.
- Cook Squash and Curry Paste: Add the diced butternut squash and red curry paste to the pot. Cook for 5 minutes, stirring often to evenly coat the squash with the curry paste.
- Add Liquids and Lime: Pour in the coconut milk, fish sauce (if using), and lime juice along with the zest. Bring the mixture to a gentle boil to blend the flavors.
- Simmer: Reduce the heat to low, cover the pot, and let the curry simmer for 15 to 20 minutes until the butternut squash is fork-tender.
- Add Chickpeas and Basil: Stir in the drained chickpeas and chopped basil leaves. Simmer uncovered for an additional 5 minutes to heat through and meld flavors.
- Serve: Serve the curry hot over steamed rice or with naan bread. Garnish with extra basil leaves or lime wedges if desired.
Notes
- For a vegan version, omit the fish sauce or substitute with soy sauce or tamari.
- Adjust red curry paste quantity based on your preferred spice level.
- Butternut squash can be replaced with sweet potatoes or pumpkin if preferred.
- This curry keeps well and tastes even better the next day; store refrigerated and reheat gently.
- Serve with jasmine rice or your favorite grain for a complete meal.
