This Thai-style butternut squash curry with tofu strikes a lovely balance between sweet and spicy. Creamy and fragrant, it captures classic Thai flavors while making the most of fall’s favorite squash.
This hearty Thai butternut squash curry is wonderful served over steamed rice or rice noodles. Sweet cubes of squash combine with tofu and red pepper in a fragrant red curry base, enriched with coconut milk. It’s a well-balanced, nourishing dish loaded with vegetables and plant protein.
Autumn and winter are the best seasons for cozy, comforting meals, and this curry is one of my favorites to enjoy on cold evenings. It’s simple enough for a weeknight but special enough to feel like comfort food.
I’ve aimed to deliver authentic Thai flavors here. Using a quality store-bought red curry paste keeps the recipe quick, while fresh aromatics elevate the overall taste. If you’ve tried the Thai Chicken Red Curry on this site, you’ll recognize the same approach to building flavor.
For robust Thai flavor
- Use a good-quality red curry paste and briefly sauté it in oil to bloom the spices.
- Fresh aromatics like onion and garlic add depth. You can add lemongrass or kaffir lime leaves sparingly, but avoid overpowering the natural sweetness of the squash.
- Fish sauce and soy sauce are key to achieving authentic umami. Fish sauce gives a distinctive savory note—use it if you can. For extra umami, finish with a dash of soy sauce.
Ingredients
- Butternut squash: Choose a sweet, in-season squash. Pumpkin is an acceptable substitute.
- Tofu: Firm tofu adds protein and a pleasant texture. Substitute cooked chickpeas if you prefer.
- Red bell pepper: You can swap in zucchini or green beans.
- Red curry paste: Any reliable Thai red curry paste will work.
- Aromatics: Onion and garlic to build flavor.
- Fish sauce and soy sauce: Fish sauce is traditional; omit for a vegan version and use gluten-free soy sauce if needed.
- Coconut milk and vegetable stock: Coconut milk gives creaminess and body, while stock adds savory depth.
- Palm sugar: Coconut sugar or brown sugar are good alternatives.
- Fresh lime: A squeeze at the end brightens and balances the sauce.
How to make
Prep:
Peeling and cubing butternut squash takes time—buy pre-cut squash if you can. Use a sharp knife for safer, easier cutting.
Sauté onions and garlic
Heat oil in a pan and soften the chopped onion. Add minced garlic for 30 seconds, then stir in the red curry paste and sauté briefly to release the aromatics. Add the cubed squash and toss to coat.
Make the curry
To speed cooking, add warm stock and half the coconut milk. Bring to a gentle boil, then cover and simmer 10–12 minutes until the squash is tender but still holds its shape.
Add the red bell pepper and tofu toward the end so the pepper retains a little crunch. Reserve some coconut milk to add later; adding some at the end preserves its subtle sweetness.
Final seasoning and garnish
Finish with sugar, soy sauce, and fish sauce to taste, simmer briefly, then squeeze in fresh lime juice. Garnish with chopped cilantro and crushed peanuts if desired.
Tips for a delicious curry
Small techniques make a big difference:
- Choose a high-quality red curry paste and sauté it in oil to deepen the flavor.
- Use stock instead of water to avoid diluting the curry.
- Add coconut milk in two stages: most at the start and a splash near the end to preserve creaminess and sweetness. Use full-fat coconut milk for a richer sauce.
- If your coconut milk is very thin and tends to separate, stir in 1 teaspoon of cornstarch before adding to the pot to reduce splitting.
- Because butternut squash adds natural sweetness, avoid overpowering the dish with too much curry paste or aromatics.
Can we make it vegan?
Yes. Make these simple swaps:
- Choose a red curry paste that does not contain shrimp or fish ingredients.
- Omit fish sauce—use soy sauce or a vegan umami seasoning instead.
- Use vegetable stock rather than chicken stock.
Storage
Refrigerate for up to 4 days. The curry may thicken when chilled; add a splash of hot water or stock when reheating to loosen the sauce.
Freezing
Freeze in portions for up to 3 months. Note that coconut milk can appear slightly separated after thawing; reheat gently and whisk or stir in a little hot stock to recombine.
Serve with
Serve this creamy butternut squash curry with plain steamed rice or rice noodles for a satisfying meal.
More Thai recipes to try
Other fall recipes
Thai Butternut Squash Curry
Ingredients
- 500 gms Butternut Squash (medium, cubed)
- 250 gms Firm tofu cubed
- 2 tablespoons Cooking oil
- 1 medium Onion chopped
- 0.5 tablespoon Garlic minced
- 2 tablespoons Thai red curry paste
- 1 tablespoon Soy sauce
- 1 tablespoon Brown sugar or palm sugar
- 1.5 teaspoon Fish sauce
- 1.5 cup Coconut milk
- ½ cup Chicken or vegetable stock
- 1 Red bell pepper chopped
- ¼ cup Fresh cilantro
- 1 teaspoon Fresh lime juice
- Salt and pepper, to taste
Instructions
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Heat oil in a pan over medium heat. Add the sliced onion and sauté until soft.
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Add minced garlic and cook 30 seconds. Stir in the red curry paste and sauté on low for about a minute to develop the flavors.
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Add the cubed butternut squash and cook for 5 minutes, stirring to coat with the paste.
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Pour in the coconut milk and stock, bring to a low boil, then reduce heat, cover, and simmer 10–12 minutes until the squash is tender but still holds its shape.
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Add the red bell pepper and tofu, simmer on low for 5 minutes. Season with sugar, soy sauce, fish sauce, and salt if needed. Mix gently and remove from heat.
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Stir in lime juice and garnish with fresh cilantro and crushed peanuts when serving.
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Serve over steamed rice or rice noodles.
Notes
- Fish sauce is potent—start with 1 teaspoon and add another 1/2 teaspoon if needed.