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
Scale
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.
