Instant Pot Thai Butternut Squash Red Curry Recipes

THAI BUTTERNUT SQUASH RED CURRY

Thai Butternut Squash Red Curry image

Ultra creamy and delicious Thai inspired butternut squash red curry that is creamy, spicy, rich, and comforting! The sweet butternut squash pairs beautifully with all the red curry spices.

Provided by Marzia

Time 30m

Number Of Ingredients 12

Ingredients

1 tablespoons coconut oil (or any oil really)
1 large shallots, chopped (or 2 small)
2-2 ½ cups diced butternut squash (about 1.5 pounds)
1 tablespoon grated ginger
2-3 tablespoons red curry paste
½ tablespoon yellow curry powder
1 (15 ounce) can coconut milk
¾ cup vegetables or chicken broth
2 teaspoons fish sauce (omit for vegans/vegetarians)
2 teaspoons sugar
3-4 cups fresh baby spinach
basmati rice, crushed cashews/ peanuts, cilantro, lime wedges for serving

Steps:

Heat the oil in a large, deep skillet over medium high heat. Add the shallots and saute them for 5-6 minutes or until they just begin to get golden. Add the butternut squash and grated ginger, stir to coat with the oil.
Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Continue to cook the curry paste for 2-3 minutes or until it's fragrant. Add the broth, coconut milk, fish sauce, and sugar. Let the sauce come to a simmer before covering. Lower the heat and allow the squash to cook all the way through, about 12-18 minutes. You'll know it's done when you can easily pierce the butternut squash with the tip of a knife. Stir in the baby spinach and allow it to wilt.
Serve with basmati rice topped with crushed nuts, cilantro, and lime wedges.

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