Vegetable Thai Curry with a Local Twist


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Butternut Squash, Onion, Yellow Pepper & Spinach Red Thai Curry

As many of you know, I took a break from writing Table for One in July 2013. Between my work and social schedule, it just became another deadline to meet and stopped being fun. I’ve still been cooking, experimenting and trying new restaurants and I have truly missed sharing these moments with you. So today’s post comes to you after sharing this photo from my Saturday evening dinner on Facebook. Much the way Table for One began, I posted the photo and got numerous requests for the recipe, so here it is!

This one I made up, on the spot, with ingredients I had in the fridge. Feel free to play around with ingredients or give this one a try. I used a Butternut Squash which I had roasted a few days earlier and added fresh vegetables. I hope you like it as much as I did!

Butternut Squash, Onion, Yellow Pepper & Spinach Red Thai Curry

Recipe by: Virginia Anne Newton


  • 1 1/2 Cups Roasted Butternut Squash, Diced in 1 inch pieces
  • Olive Oil
  • 1 Tablespoon Pure Maple Syrup
  •  1/2 Tablespoon Vegetable Oil
  • 2 Tablespoons Red Thai Curry Paste (add more or less depending upon your taste and tolerance for heat)
  • 33.8 oz, 1000ml Coconut Milk (I use Aroy Brand)
  • 1/2 Medium, White Onion, Diced
  • 1/2 Capsicum Yellow Pepper, Diced in 1/2 inch pieces
  • 2 good handfuls Fresh Baby Spinach
  • 3 cubes Palm Sugar
  • 1/2 piece Fresh Ginger, thinly sliced
  • Salt to taste
  • 1/2 teaspoon Fish Sauce (to taste)
  • 1 Birdseye Red Chili Pepper (thinly sliced)
  • Jasmine Rice (steamed)

Cut a medium size Butternut Squash in half, remove seeds and lightly coat with olive oil and maple syrup. Season with salt and pepper, place on a parchment paper lined baking sheet and roast in a pre-heated 400 degrees F/200C  oven. You can also peel and dice the squash but I find it peels much easier once roasted. Set a timer for 20 -30 minutes and check periodically after 20 minutes until the squash is tender and golden. Remove from oven, cool, peel and dice. *This can be done ahead of time.

Begin cooking your rice according to the directions on the package. I use a 2 to 1 ratio of water to rice (after rinsing the rice good with water). Place on stove over med-low heat and cook about 15 minutes. Remove from heat and let sit with the lid on for 5 minutes.

Over medium high heat, place a little bit of vegetable oil (1/2 Tbs), the red Thai curry paste and the rich creamy coconut cream (cut the top of the box off and spoon the thickened cream off the top) and stir until fragrant (being careful not to burn). Add onions, peppers and ginger, stirring and coating with the mixture. After about 1-2 minutes, add the remaining coconut milk and palm sugar to taste. Taste and add salt. Simmer about 10 minutes until vegetables are tender but still a bit crunchy. Add cooked butternut squash to heat through. Turn heat off and then add fresh spinach, stir to incorporate.* You can also add a small handful of torn Thai Basil leaves (I usually do) at this stage. Add the fish sauce, taste, adjust seasonings.


Serve over Jasmine Rice with red chili pepper sprinkled on top.



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