Butternut Squash in Fresh Green Curry

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“A tasty vegetarian curry...”

Ingredients Nutrition


  1. In a small food processor or the jar of a blender, combine the shallots or onion, garlic, ginger, chilies, the 3 tablespoons water, and 1/2 cup of the cilantro.
  2. Grind until you have a fairly smooth paste, pulsing the motor and stopping often to stir down the sides of the container and incorporate all the ingredients.
  3. You will have about 1/4 cup bright green paste.
  4. Set aside.
  5. Shake the coconut milk can well.
  6. Spoon out 1/2 cup into a medium saucepan and bring to a gentle boil over medium heat.
  7. Cook, stirring occasionally, until it thickens and releases its sweet fragrance, about 3 minutes.
  8. Add the curry paste and cook for 1 to 2 minutes, mashing, scraping, and stirring until the paste is dissolved into the coconut milk and is heated through.
  9. Add the remaining coconut milk, the remaining 1/2 cup water, the sugar, salt, and butternut squash.
  10. Raise the heat to high and bring the curry to a rolling boil.
  11. Stir well, reduce the heat to maintain a gentle boil, and continue cooking until the squash is tender and the sauce is smooth and evenly colored a soothing green, about 15 minutes.
  12. Meanwhile, cut all but a few of the basil leaves crosswise into thin strips.
  13. When the curry is cooked, stir in the basil strips and the remaining 1/4 cup cilantro.
  14. Remove from the heat and transfer to a serving bowl.
  15. Garnish with the reserved basil leaves and serve hot or warm.
  16. Serve over your favourite rice-- I like basmati.

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