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Active Time
10 minutes
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Total Time
45 minutes
Thai red curry paste typically has more than eight different ingredients, including hot red pepper and lemongrass, so buying it ready- made is certainly easier than making your own. Look for it in the ethnic foods section of your supermarket or at Asian grocers. You can add 1 pound large shrimp, peeled and deveined, to the curry during the last few minutes of cooking, if you wish.
Ingredients
Serves 4
Step 1
1. Peel 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.
Step 2
2. 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.
Step 3
3. 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.
Step 4
4. Divide the curry among four soup bowls, top with cilantro, and serve.
Have you noticed the number of new spices on the market? Seasonings that you used to have to bring back home from a trip abroad are now for sale at the local grocer. Spice blends, which can come in powdered or paste form, are made up of a long list of ingredients, so you get a huge amount of flavor in every spoonful. Two of my favorites are Moroccos harissa (a fiery paste made from chilies, garlic, cumin, coriander, caraway, and olive oil) and Thai red curry paste (containing red chilies, lemongrass, cilantro, and more). Refrigerate these in their containers after opening, and they will keep for at least 6 months.
How would you rate Thai Red Curry with Butternut Squash and Chickpeas?
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Reviews (25)
Back to TopI made this about a year ago exactly as written; it was very good, 3 forks. I read all the reviews and decided to enhance it: sautéed 3 cloves of garlic (crushed) and a heaping tsp of minced ginger for a minute before the red curry paste. Added one large carrot, peeled and cut into small chunks to the squash. Added 3/4 tsp dried lemongrass and 3 1/2 tbsp dried cilantro (fresh not available) to the coconut milk/water; it took longer for the squash and carrots to become tender (probably varies based on size of chunks), and then added 2 cups of frozen spinach for the last ten minutes of simmering, and one final squirt of fresh lime juice. It was delicious! We ate up every last bit. Served over basmati rice.
Anonymous
Los Angeles, CA
5/8/2020
This is a fast and easy weeknight meal that works well as a base for more ingredient-based dishes. Thai red (or green) curry paste should be in the pantry of anyone looking for a quick "cheat" for a flavorful grains-and-greens meal. I cook a big pot of garbanzo beans with lots of seasoning every Sunday and they add much more flavor than canned beans. I sauteed three smashed garlic cloves before adding the paste and added sliced red peppers and cayenne peppers from my garden. With this recipe you could add pretty much any veggies or protein you like!
francoiscat
Boston, MA
10/26/2019
Cutting the neck end of the squash into half moons left gigantic pieces. I ended up having to pull them out of the pot to make them smaller. I also found the curry to be somewhat flavorless (perhaps it was the type of red curry paste I used. I used Simply Asia Thai Kitchen Red Curry Paste). It would have been great for the recipe to include ways to spice it up, or if you prefer, make it more mild. I found that mine needed more spice, more acid (maybe some lime juice?), and more salt. Sadly, somewhat underwhelming. Perhaps I'll try again and modify a few things.
shmecca1
Los Angeles, CA
3/14/2018
Very easy and tasty. Basic, nothing special and not really a true curry, but a great week night go-to. Added a bit of kale and a squeeze of lime.
lmrice
kansas city, MO
4/8/2017
I loved this - so satisfying as a vegetarian entree. I added frozen spinach and a little fish sauce for some extra umame flavor, used light coconut milk and I steamed the squash in the microwave for a few minutes to cut down on the cooking time. But it would be great as written too. I could eat this 1-2x a week.
rebeccadickson
NYC
2/2/2016
Super easy and so delicious. I let it simmer a little longer to thicken and served it over quinoa
lourdesjeanne
New York
1/29/2015
I've made this several times as written. It's easy and quick once you get the squash cut. I serve it over brown rice and topped with pan-seared shrimp. I made it last night for just the two of us. I took the squash from the leftovers and pureed it. I added the puree back into th chickpeas with a bit of veggie broth. It made a delicious soup for our lunch. What a bonus!
nbennison
Amherst, NH
12/9/2014
Added shrimp and subbed cilantro for parsley because that's what I had on hand. I was making for my kids so I also decreased the amount of curry and added lemon and almond butter (following other reviewer's suggestion). Served over basmati rice. My kids and husband LOVED it. I thought it was pretty good, nothing amazing but an easy way to the squash from the CSA in a more interesting way if you are getting sick of roasted veggies.
Anonymous
New York, NY
11/16/2014
By complete accident, I think I really improved this recipe, which was already decent. First I added garlic and ginger and good glug of fish salt. But I guess my red curry paste was spicier than what I usually buy, because the dish was inedibly spicy (and I like spicy food). I added another can of coconut milk but it was still too spicy. I was Googling around to find out what can cut spice, and I read that nut butters and citrus can help. A few scoops of natural peanut butter and quite a few splashes of lime juice, a long simmer, and some fresh cilantro made this dish outstanding. I will absolutely be making it again. Yum!
catlivesupstairs
10/3/2014
I thought this was fantastic! Sweet, spicy, creamy... I didn't have any red curry paste, so I used green (I halved the recipe and used 1/4 cup of curry). I used frozen, cubed butternut squash. I forgot the cilantro, and it was still great. My mom thought it looked like barf, so think twice before serving it to guests.
MarcyW1a
6/17/2014
i enjoy just how this recipe looks i eaten it before with my loved ones all of us enjoyed this we can have a family group gathering again and cook this recipe again soon this really is one tasty recipe you should test it i guarantee you whatever you will require to this its very tasty
sarah12jones212212312
2/3/2014
超级简单的素食食谱。下次会把一些additional veggies in - but this was warm, filling, and beyond easy to cook. It also helped me use a large amount of the red curry paste sitting in my fridge. Served on top of brown rice.
Emily5260
Washington, DC
1/7/2014
This was really boring. I will not make it again even though it was easy.
laura32469
Shepherdstown, WV
11/24/2013
Added chicken, ginger, garlic, some kefir lime leaves
glorydaze716
Israel
11/22/2013
I made this exactly as written and thought it was good. I added little salt. It was quick and easy and for that reason I'll probably make it again, especially for my vegan daughter.
nbennison
Amherst, NH
11/21/2013
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