Thai Red Squash Curry

Thai Red Squash Curry: A Fragrant, Flavorful, and Comforting Dish

Why You'll Love This Recipe

✔ Quick & Easy: Ready in just 30 minutes, making it ideal for busy weeknights.
✔ Customizable: Swap out squash for zucchini, add tofu for protein, or adjust the spice level to suit your taste.
✔ Nutrient-Packed: Loaded with fiber, vitamins, and healthy fats, making it a delicious and nourishing choice.
✔ Authentic Thai Flavors: The combination of red curry paste, coconut milk, and fresh lime juice creates a beautifully balanced dish with just the right amount of spice.


What You’ll Need

  • Red curry paste – The heart of this dish! Adjust the amount based on your heat preference.
  • Coconut milk – Creates a rich and creamy texture while balancing the spice.
  • Squash (or zucchini) – Adds natural sweetness and soaks up all the flavors.
  • Baby corn & snow peas – For a satisfying crunch and vibrant color.
  • Palm sugar & soy sauce – Essential for achieving that signature Thai sweet-savory balance.
  • Cashews – A perfect finishing touch for added texture and nuttiness.


How to Make Thai Red Squash Curry

Step 1: Sauté the Curry Paste

Heat vegetable oil in a large pan and stir in the Thai red curry paste. Let it cook for a minute or two until fragrant—this step enhances its deep, bold flavors.

Step 2: Create the Curry Base

Pour in the coconut milk, soy sauce, vegetable stock, and palm sugar. Stir well to dissolve the sugar and bring everything to a gentle boil.

Step 3: Add the Vegetables

Toss in the squash and let it cook until tender. Then, add baby corn and simmer for another 12–15 minutes.

Step 4: Final Touches

Add the snow peas and a splash of lime juice for freshness. Let them cook for just a minute to keep their crispness.

Step 5: Serve and Enjoy

Garnish with chopped roasted cashews and serve with fluffy jasmine rice. Don’t forget to squeeze a wedge of lime over the top—it truly elevates the flavors!


Tips for the Best Thai Red Curry

🌶 Adjust the spice level – If you prefer a milder curry, start with 1 tablespoon of red curry paste and add more gradually.
🥬 Add extra veggies – Mushrooms, bell peppers, or spinach work beautifully in this dish.
🥜 Make it nut-free – Simply skip the cashews or replace them with toasted sesame seeds.
🍛 Meal prep-friendly – This curry tastes even better the next day as the flavors continue to develop!


Final Thoughts

This Thai Red Squash Curry is a fantastic way to bring restaurant-quality flavors into your home kitchen. It’s warm, comforting, and packed with bold spices that make every bite exciting. Plus, it’s a great way to incorporate more veggies into your meals without sacrificing flavor.

So, why not give it a try tonight? Grab your ingredients, whip up this delicious curry, and let your taste buds take a trip to Thailand! 🌿✨

Have you tried this recipe? Let us know in the comments! 👇😊

Thai Red Squash Curry

This Thai Red Squash Curry is a fantastic way to bring restaurant-quality flavors into your home kitchen. It’s warm, comforting, and packed with bold spices that make every bite exciting. Plus, it’s a great way to incorporate more veggies into your meals without sacrificing flavor.

So, why not give it a try tonight? Grab your ingredients, whip up this delicious curry, and let your taste buds take a trip to Thailand! 🌿✨

Have you tried this recipe? Let us know in the comments! 👇😊

Author
Andrew Harrington
Prep Time
35 minutes
Cook Time
25 minutes
Servings
4
Category

Main Meal

Cuisine

Thai

Ingredients

  • 2 tbsp EVO Olive Oil
  • 1–2 tbsp Thai red curry paste (adjust to taste, see Note)
  • 1 can (400 ml / 14 fl oz) coconut milk
  • 2 tbsp soy sauce
  • 125 ml (4 fl oz / ½ cup) light vegetable stock
  • 2 tsp grated palm sugar (or jaggery)
  • 700 g (1 lb 9 oz) baby pattypan squash, halved (or quartered if larger) Alternatively, use zucchini, sliced into 2.5 cm (1 inch) rounds
  • 100 g (3½ oz) baby corn, sliced lengthwise
  • 100 g (3½ oz) snow peas (mangetout), trimmed
  • 2 tsp lime juice
  • 50 g (1¾ oz / ⅓ cup) roasted unsalted cashews, roughly chopped
  • Steamed jasmine rice, for serving
  • Lime wedges, for garnish

Directions

  1. Heat the vegetable oil in a large saucepan over medium-high heat. Stir in the Thai red curry paste and cook for 1–2 minutes until fragrant and the oil starts to separate from the paste.
  2. Add the squash and let it return to a boil. Stir in the baby corn, then cover and let it simmer for 12–15 minutes, or until the squash becomes tender but not mushy.
  3. Add the snow peas and lime juice, then simmer uncovered for another minute to retain their crunch.
  4. Ladle the curry into bowls and sprinkle with chopped cashews. Serve with steamed jasmine rice and lime wedges on the side for extra zing.
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