Thai-Inspired Roasted Butternut Squash Curry with Kaffir Lime & Coconut
This dish features roasted butternut squash simmered in a velvety coconut milk curry, infused with ginger, lemongrass, kaffir lime leaves, and red curry paste. Finished with a squeeze of lime and Thai basil, this comforting bowl is equal parts sweet, spicy, and soul-soothing—like a cozy autumn hug with exotic flair.
Servings 4
Calories 267kcal
Ingredients
For the Roasted Squash:
- 1 medium butternut squash peeled and cubed
- 1 tbsp coconut oil
- 1/2 tsp sea salt
- 1/2 tsp ground cumin or coriander optional
For the Curry:
- 1 tbsp coconut oil
- 1 small onion sliced
- 2 cloves garlic minced
- 1 inch fresh ginger grated
- 1 stalk lemongrass smashed (or 1/2 tsp dried lemongrass)
- 2 tbsp Thai red curry paste adjust to heat preference
- 1 can 13.5 oz full-fat coconut milk
- 1/2 cup vegetable broth or water
- 3 –4 kaffir lime leaves torn (or zest of 1 lime as a sub)
- 1 tbsp soy sauce or tamari (omit for paleo, replace with coconut aminos for Whole30)
- 1 tsp maple syrup or coconut sugar optional (omit for Paleo and Whole30)
- Juice of 1/2 lime
Optional Add-Ins:
- 1 cup chickpeas or tofu cubes
- Handful of spinach or kale at the end
To Serve:
- Steamed jasmine or basmati rice
- Chopped Thai basil or cilantro
- Crushed peanuts or toasted coconut flakes
Instructions
- Roast the Squash: Preheat oven to 400°F (200°C). Toss squash with coconut oil, salt, and cumin (if using). Roast for 25–30 minutes until golden and tender.
- Build the Curry Base: In a large pan, heat coconut oil. Sauté onion until soft, then add garlic, ginger, and lemongrass. Stir for 2–3 minutes.
- Add red curry paste and cook until fragrant (1–2 minutes). Add coconut milk, broth, kaffir lime leaves, soy sauce, and sweetener.
- Simmer for 10 minutes. Add roasted butternut squash and simmer 5 more minutes to absorb flavor. Add spinach or tofu now if using.
- Finish: Remove kaffir lime leaves (if used). Squeeze in lime juice, taste, and adjust seasoning.
- Serve: Ladle curry over rice. Top with Thai basil, chopped peanuts, and a lime wedge.
Notes
This dish is creamy and rich, with the natural sweetness of butternut squash balanced by the citrusy bite of kaffir lime, the heat of red curry, and the fragrant warmth of ginger and lemongrass. It’s fall comfort food with global soul.
Nutrition Facts (per serving, ~¼ recipe)
- Calories: ~267
-
Total Fat: ~19.6 g
- Saturated Fat: ~16.8 g
- Trans Fat: 0 g
-
Carbohydrates: ~24 g
- Dietary Fiber: ~3 g
- Total Sugars: ~8.2 g
- Added Sugars: ~3 g
- Sugar Alcohols: 0 g
- Protein: ~3.4 g
Minerals (per serving)
- Sodium: ~491 mg
- Potassium: ~665 mg
- Calcium: ~69 mg
- Iron: ~1.9 mg
