Thai Red Curry Squash


Thai red curry paste is found in many specialty food stores and Asian markets. Look for a brand that doesn’t contain fish sauce. Thai basil has a fresh, minty taste, and ordinary Western basil is not a substitute. Look for Thai basil in Asian markets and at well-stocked supermarkets. Serve this zesty curry over rice or rice noodles.

  • 8Servings


  • 2 Tbs. canola oil
  • 1 Tbs. red curry paste
  • 1 garlic clove, minced
  • 1 Tbs. minced fresh ginger
  • 2 cups coconut milk
  • 1 1/2 Tbs. brown sugar
  • 1 Tbs. tamari soy sauce
  • 2 1/2 lb. acorn squash, peeled and cubed
  • 6 scallions, cut into 1-inch lengths
  • 2 large green bell peppers, cubed
  • 1/2 cup Thai basil leaves, optional


Heat large wok or skillet over medium heat until very hot. Add oil, and, when hot, add curry paste, garlic and ginger. Stir-fry 1 minute. Add coconut milk, brown sugar and tamari soy sauce, and cook 2 minutes.

Add squash, and cook 15 minutes, stirring occasionally. Add water if mixture is too thick. When squash is almost tender, add scallions and green bell peppers, and continue cooking until squash is tender but still intact.

To serve, garnish with Thai basil leaves, if using, and toss well.

Wine Suggestions
If your curry paste is spicy and you want to moderate its heat and the richness of the coconut milk, try a German Riesling, which is dry and has good acidity. If you want to accent the richness and body of the dish, consider a tropical Gewürztraminer or Semillon. To heighten the spicy and the herbal notes, try Australian Shiraz.

Nutrition Information

  • Calories: 200
  • Carbohydrate Content: 18 g
  • Fat Content: 15 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Saturated Fat Content: 10 g
  • Sodium Content: 280 mg
  • Sugar Content: 6 g