A slightly spicy red curry coconut sauce but amp it up with the velvety lusciousness of your favorite winter squash! So cozy, so delicious, so easy and warms you up in seconds. One of my absolute favorite Fall + Winter meals. You’re gonna love it too!


1T coconut oil
1/2 onion, chopped
3-4c winter squash, peeled + chopped (I used half an acorn, please don’t try to use spaghetti)
2 garlic cloves, grated
1″ fresh ginger, grated
1 jar of Thai Red Curry Paste
1 can of coconut milk
4c broth or water
1T soy sauce
1T honey
2 lime leaves – optional
1c broccoli, chopped
1 bell pepper, chopped (you pick the color, I used half red + green)
1 small zucchini, chopped
1/2t fish sauce – optional

Chives – optional
Pomegranate seeds – optional


Bring a large pot to med-high heat. Saute onion in coconut oil and a little salt, cook until soft 2-3 minutes. Add squash, garlic and ginger stir around for a minute then add curry paste, stir to coat and cook until fragrant. Pour in coconut milk, broth, soy sauce, honey and lime leaves. Bring to a boil then reduce to a strong simmer for 25 minutes. Dump in the broccoli and pepper, stir, cook for 10 minutes, then add zucchini and go for another 10. Pour in fish sauce (if using) and stir right before serving. Serve over rice and top with chives and pomegranate.


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