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Thai Green Curry with Butternut Squash and Yellow Peppers

Spicy green curry paste pairs perfectly with the sweetness of butternut squash and bell peppers. For a striking color contrast, spoon over black forbidden rice or red Himalayan rice.



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1 ½Tbs. vegetable oil
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1 large onion, chopped (2 cups)
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2 yellow bell peppers, diced (2½ cups)
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2 Tbs. green curry paste
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2 cloves garlic, minced (2 tsp.)
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3 cups cubed peeled butternut squash
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1 13.5-oz. can light coconut milk
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2 cups firmly packed spinach leaves
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¼ cup chopped cilantro
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¼ cup chopped basil


1. Heat oil in pot over medium heat. Add onion, and sauté 5 to 7 minutes. Add bell peppers, and cook 3 minutes. Stir in curry paste and garlic, and cook 
1 minute. Add butternut squash and coconut milk, and bring to a simmer. Partially cover pot, reduce heat to medium-low, and simmer 20 minutes.

2. Place spinach, cilantro, and basil in blender with 1/4 cup water; blend until smooth. Stir into curry mixture, and cook 1 minute to allow flavors to meld.

Nutrition Information: 

3 g
Total Fat: 
10 g
Saturated Fat: 
4 g
20 g
0 mg
114 mg
3 g
6 g
serves 6

Comments on this Recipe

How many servings does this make? Where is the listing of nutritional ingredients?

G Free


Yeah, how many servings?..

Suppose all you guys know that green curry paste almost always contains either shrimp paste or fish sauce. Last time I checked, that stuff doesn't come from plants!

Actually ChefMarcus - most readily available green curries at major super markets are Vegan - including the easy to fine Thai Kithcen brand - and it is marked easily on the package in case you're worried: Vegan. Red and yellow curries often contain anchovys and shrimp pasted and are marked as such, hence this being a green curry recipe. Vegetarians and Vegans alike can enjoy this without worry (and it does come from plants). Tasty!

Thank you. Want to try Green Curry. Sounds great.

I made this tonight with riced cauliflower instead of rice. DELICIOUS!!

This is yummy!

Thai Kitchen's green curry is Vegan and Gluten Free. I made this tonight and felt like it lacked a little punch, so I added a bit of siracha and some fresh ground ginger. It helped. I also like my curry a bit on the soupy side, so I added more milk.

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