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Butternut Squash Red Thai Curry | Natural Body Cafe

Butternut Squash Red Thai Curry

Sunday, April 08, 2018

This is a great one for those cooler days as it’s warming and delicious with a bit of a chilli kick. If you don’t want a veggie curry it’s really easy to add Chicken or Salmon.

A super simple recipe that packs a punch flavour wise with that chilli kick.


  • 1 Whole butternut squash
  • 1 Large onion chopped
  • 2 or 3 Cloves garlic chopped
  • 3 Large handfuls spinach
  • 1 ½ Tins coconut milk
  • 2 Tbsp Red Thai curry paste
  • 1 Tbsp Olive oil
  • Salt & Pepper to taste


  • Heat the olive oil in a pan and add the chopped onion and garlic until it is softened, not browned.
  • Peel the squash and remove the seeds from the centre, then cut into large cubes.
  • Add the butternut squash to the softened onion and garlic and stir together.
  • Pour in the coconut milk into the vegetable mixture.
  • Add 2 Tbsp of Red Thai curry paste, I like Blue Dragon and again, the amount comes down to your personal preference.
  • Add salt and pepper and leave with the lid slightly ajar for an hour on a medium heat.
  • After an hour, the squash should start to soften and the flavour infusing.
  • If you are going to add Chicken or Salmon, this would be a good time to do so.
  • Leave simmering for a further half an hour.
  • At the very last minute add in the spinach leaves as these take no time to soften.
  • There you have it, a very easy, delicious recipe that is full of healthy fats, carbs and proteins

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