Little Spice Jar · by Marzia★ 4.9 (451)
Thai Butternut Squash Red Curry
NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 24%
CARBS 48G42% OF CAL
10G FIBER11G SUGAR27G OTHER
FAT 29G57% OF CAL
23G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Thai red curry with butternut squash, spinach, and coconut milk. A vegetarian curry with rich spices and sweet roasted squash served over rice.
mainthaicurry🍳 skilletdairy freegluten free
View the full recipe on Little Spice Jar →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoons coconut oil (or any oil really)
- 1 shallot (chopped)
- 2-2 1/2 cups diced butternut squash (about 1.5 pounds)
- 1 tablespoon ginger (grated)
- 2-3 tablespoons red curry paste
- 1/2 tablespoon curry powder
- 15 ounce can coconut milk
- 3/4 cup vegetable stock (or chicken stock)
- 2 teaspoons fish sauce (omit for vegans/vegetarians)
- 2 teaspoons sugar
- 3-4 cups fresh baby spinach
- cooked basmati rice
- for serving (crushed cashews/ peanuts, cilantro, lime wedges for serving)
At a glance
PER SERVING · TIME 30M
CAL 23%·PRO 24%
CARBS 48G42% OF CAL
10G FIBER11G SUGAR27G OTHER
FAT 29G57% OF CAL
23G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 742mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1921mg
- Calcium
- 196mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 742MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.