30 minutes
This heartwarming coconut curry is a symphony of sweet butternut squash and creamy chickpeas, enrobed in aromatic spices and rich coconut milk. Perfect for a cozy dinner, this dish brings a touch of Thai-inspired flavors to your table.
Butternut Squash, peeled and diced into 1/2-inch cubes
0 oz
tablespoons
Shallots, finely chopped
each
Ginger, minced
teaspoons
Garlic, minced
cloves
Serrano Chili, minced
each
Lemongrass, tough outer layers removed and finely minced
stalks
Red curry paste
tablespoons
0.25 fluid ounces
Chickpeas, rinsed and drained
0 oz
Cilantro, chopped, plus more for garnish
tablespoons
tablespoons
Lime, juice of
each
1. Prep
Prepare all your ingredients: Peel and dice the butternut squash, finely chop the shallot, mince the ginger, garlic, and serrano chili, and prepare the lemongrass.
2. Sweat Aromatics
In a large pot, heat the coconut oil over medium heat. Add the shallot, ginger, garlic, serrano chili (if using), and lemongrass. Cook, stirring frequently, until the shallots are translucent and fragrant, about 3 minutes. This is the foundation of your curry's flavor, so don't rush this step.
3. Caramelize Paste
Add the red curry paste to the pot and cook for another minute, until aromatic. This step intensifies the flavors of the paste, giving your curry a deeper taste.
4. Add Cooking Liquid
Pour in the coconut milk and bring to a simmer. Add the diced butternut squash and chickpeas. Stir gently to combine all the ingredients. Allow the curry to simmer until the butternut squash is fork-tender, about 15-20 minutes. Remember to stir occasionally to prevent sticking.
5. Finishing Ingredients
Once the butternut squash is tender, stir in the chopped cilantro, fish sauce, and lime juice. These add a fresh lift and balance to the rich and creamy curry. Taste and adjust the seasoning if necessary. Serve the curry in bowls, garnished with additional cilantro. It's delightful when paired with a side of jasmine rice or naan bread for a complete meal.
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