Thai Beef Curry with Coconut Milk and Butternut Squash
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender beef simmered in a fragrant coconut curry broth with butternut squash, which adds sweetness and body. Rich, complex, and comforting with traditional Thai flavors. A satisfying dinner that takes about 2 hours.
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Nutrition & ingredients
Ingredients
serves 6- 2 lb stewing beef (cut into bite-sized pieces)
- 1 teaspoon EACH: salt and pepper
- 2 tablespoons cooking oil (see notes)
- 1 medium onion (minced)
- 1 tablespoon minced ginger
- 4 cloves garlic (minced)
- 4 cups beef stock
- 4 tablespoons red Thai curry paste
- 3 tablespoons fish sauce
- 1 medium butternut squash (chopped into 1-inch pieces - see notes)
- Juice from 1 lime
- 15 ounce can coconut milk
- Sea salt (to taste)
- Minced Thai basil or cilantro (to serve)
At a glance
PER SERVING · TIME 110M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 30m
- Sodium
- 1816mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1583mg
- Calcium
- 92mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1816MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.