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This Butternut Squash Red Curry has been sponsored by USA Rice and the feedfeed. All thoughts and opinions are my own.
A savory red curry with a creamy coconut rice. Packed with veggies and delightfully delicious!
If you’ve never tried coconut rice with shredded coconut in it, you are missing out! We were on vacation when I first had it and every time I have it now, it reminds me of that trip. Many recipes do not call for shredded coconut, but I find it makes the rice next level!
How to make coconut rice
Jasmine rice is a perfect rice to use for coconut rice. It is slightly fragrant and perfectly fluffy in this recipe. I use U.S.-Grown jasmine rice that is grown in California. I was surprised to learn that California is only the second largestt producer of U.S.-Grown rice, behind Arkansas. If you want to learn more about where and how rice is grown in the U.S., visit thinkrice.com.
Start by rinsing your jasmine rice in a fine mesh strainer. Add the rice to a medium saucepan along with shredded coconut, full-fat coconut milk, water, coconut sugar and sea salt. Stir and bring pot to a boil. Once boiling, reduce heat to low, add lid, and let simmer for 16 minutes.
Do not be tempted to check on it. If you have to lift the lid a time or two because of it boiling over that’s fine. Once 16 minutes is up. Move saucepan off the unit and let sit for ten minutes. Fluff it with a fork, cover and let sit until you serve it.
How to make butternut squash red curry
Start by blistering the butternut squash and red pepper. This adds some flavor and partially cooks them. Heat a large deep sauté pan to medium-high heat and add one teaspoon of avocado oil. Once heated, add half of the butternut squash and red pepper. Cook for 5 minutes, stirring once. Add veggies to a bowl and add the rest of the butternut squash and red pepper, blister like the last batch. Set veggies aside. The blistered veggies should look similar to the next photo.
Reduce heat to medium, add three teaspoons of oil and add chopped onion. Sauté for five minutes, stirring frequently. Add minced garlic and ginger, stir and cook for one minute. Next add the red curry and salt, stirring for 30 seconds.
Add chickpeas, light coconut milk, water, broccoli florets, and coconut sugar. Bring to a boil, reduce and let simmer for 12 minutes or until the butternut squash is tender. Remove from heat and squeeze half of a lime on top. Garnish with roasted cashews and cilantro.
I hope you love this recipe! It is:
savory and subtlety sweet
flavorful and satisfying
cozy and heart-warming!
If you are looking for a easy weeknight meal idea, try Orange Chickpeas with Vegetables! This meal is made easy by throwing everything in one pan at the same time..
Butternut Squash Red Curry
Ingredients
Coconut Rice
- 2 cups jasmine rice
- 1 (13.5 ounce) can full fat coconut milk
- 1 ½ cups water
- ¼ cup finely shredded coconut
- 2 teaspoons coconut sugar
- ½ teaspoon sea salt
Butternut Squash Red Curry
- 4 teaspoons avocado oil, divided
- 4 cups butternut squash, peeled and cubed, 1/2" pieces
- 1 red pepper, chopped
- 3 cups broccoli florets
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 2 inch piece ginger, peeled and grated or minced
- 1 (15.5 ounce) can chickpeas, drained and rinsed
- 1 (13.5 ounce) can light coconut milk
- 3 tablespoons red curry paste
- 2 teaspoons coconut sugar
- 1 teaspoon sea salt
- ½ cup water
- ½ lime, squeezed
Optional garnishes
- roasted cashews and chopped cilantro
Instructions
- To make coconut rice, add coconut rice ingredients to medium saucepan. Stir and bring to a boil. Once boiling, reduce heat to low, add lid and set timer for 16 minutes. Do not stir or lift lid. When timer goes off, remove from heat and let sit for 10 minutes. Fluff with fork and let sit with lid on until you serve.
- To blister vegetables, heat 1 teaspoon oil in a large (4 qt.) sauté pan on medium-high heat. When heated, add 1/2 of the butternut squash and cook for 4-5 minutes, stirring once to allow vegetables to blister. Set aside and add the rest of the butternut squash and the red pepper. Cook for 5 minutes, stirring once, until veggies are blistered. Set blistered vegetables aside.
- Reduce to medium heat and add 3 teaspoons oil to large sauté pan. Add one large diced onion and sauté for 5 minutes.
- Add red curry and salt. Sauté for 30 seconds.
- Add chickpeas (which have been drained and rinsed), light coconut milk, 1/2 cup water, broccoli florets, coconut sugar, blistered butternut squash and red pepper, and increase to high heat. Once bubbling, reduce heat and let simmer for 12 minutes, stirring occasionally. Check butternut squash for tenderness, if cooked through, remove from heat.
- Add juice of ½ lime. Serve with coconut rice and garnish with roasted cashews and cilantro.
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