STREAMING NOW: The Layover

Thai Green Curry With Butternut Squash and Yellow Peppers (Veget

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I made this really easy recipe from the Vegetarian Times website. It says it is from the March 2012 issue. This was perfect for a weeknight and I bought pre-cut butternut squash to save time. Next time, I would make it a little spicier by adding more curry paste, but that is personal preference. I would also simmer the butternut for longer for a softer consistency. I made this in my Dutch oven and served over black forbidden rice as the recipe suggested for nice color contrast. The recipe says that most Thai green curry pastes (unlike red and yellow) are Vegan, particularly the one made by Thai Kitchen, which I used.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: