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Thai-Style Butternut Squash & Coconut Curry

Thai-Style Butternut Squash & Coconut Curry

Rating
4.5rating out of 5

(3215 reviews from our customers)

Prep Time

35 min

Cuisine

Thai

For this plant-based curry, you'll stir up a silky sauce with creamy coconut, red curry paste and kaffir lime leaves for a hint of citrus. Spice it up with a chilli garnish and peanuts for crunch.

Prep Time

35 min

Cuisine

Thai

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
2 red onions
Red-chilli
1 red chilli
Lime
1 lime
fresh-ginger
15g fresh root ginger
roasted peanuts
1 bag of roasted peanuts (25g) †
fresh-coriander
5g coriander
kaffir-lime-leaves-(1)
1 dried kaffir lime leaf
basmati-rice
130g basmati rice
butternut squash cubes
240g butternut squash cubes
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Red-curry-paste
1 Thai red curry paste sachet (40g)
Coconut yoghurt
1 80g coconut yoghurt
You Will Need
Rolling pin, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 red chilli
  • 1 lime
  • 15g fresh root ginger
  • 1 bag of roasted peanuts (25g)<span class="strong">†</span>
  • 5g coriander
  • dried kaffir lime leaves
  • 130g basmati rice
  • 120g butternut squash cubes
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 Thai red curry paste sachet (40g)
  • 80g coconut yoghurt
Typical Values per 100g per serving
Energy 702 kJ
168 kcal
2200 kJ
527 kcal
Fat
of which saturates
5.9 g
3.3 g
18.5 g
10.4 g
Carbohydrate
of which sugars
23.6 g
4.1 g
74 g
13 g
Fibre 2.6 g 8.2 g
Protein 4.2 g 13.2 g
Salt 0.93 g 2.93 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 red chilli
red chilli
1 lime
lime
15g fresh root ginger
ginger
1 bag of roasted peanuts (25g)
roasted peanut 96%, rapeseed oil. May contain sesame & nuts
5g coriander
coriander(100%)
dried kaffir lime leaves
dried kaffir lime leaves
130g basmati rice
basmati rice
120g butternut squash cubes
butternut squash
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 Thai red curry paste sachet (40g)
Garlic puree, red chilli puree (20%), white onion puree (10%), lemongrass puree (9%), rapeseed oil, galangal puree, salt, milled lime leaves, water, acidity regulator (citric acid), ground fennel, stabiliser (xanthan gum), natural flavouring (paprika extract), ground coriander, preservative (potassium sorbate)
80g coconut yoghurt
Coconut cream (89%), coconut water, stabiliser (tapioca starch), lactobacillus culture
Allergens
  • Allergens highlighted by † (peanut, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Thai-Style Butternut Squash & Coconut Curry

Boil half a kettle

Peel and chop the red onions into wedges

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely, keeping some aside for garnish

2 Thai-Style Butternut Squash & Coconut Curry

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium heat

Once hot, add the red onion wedges with a pinch of salt and cook for 3-4 min or until starting to soften

Once starting to soften, add the butternut squash cubes and cook for a further 2-3 min

3 Thai-Style Butternut Squash & Coconut Curry

Dissolve the Knorr vegetable stock cube[s] in 300ml [600ml] boiled water

4 Thai-Style Butternut Squash & Coconut Curry

Add the chopped ginger, chopped chilli (can't handle the heat? Go easy!) and red curry paste to the pan and cook for 1 min or until fragrant

Once fragrant, add the vegetable stock, dried kaffir lime leaf[ves] and 1 tsp [2 tsp] sugar

Cook, covered, for 10-15 min or until the sauce has reduced and the vegetables are tender

5 Thai-Style Butternut Squash & Coconut Curry

Meanwhile, add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

6 Thai-Style Butternut Squash & Coconut Curry

While the rice is cooking, chop the coriander finely, including the stalks (keeping the leaves and stalks separate!)

Roll the lime[s] with your hand on a hard surface (to release more juice!) and cut in half

Chop the roasted peanuts roughly (or bash them in the bag with a rolling pin)

7 Thai-Style Butternut Squash & Coconut Curry

Once the vegetables are tender, add the coriander stalks to the pan and keep the leaves for garnish

Add the coconut yoghurt and the juice of 1/2 [1] lime to the pan

Cut the remaining lime into wedges

This is your Thai-style butternut squash & coconut curry

8

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Serve the Thai-style butternut squash & coconut curry with the cooked basmati rice to the side

Garnish with the chopped peanuts, coriander leaves, remaining chopped chilli and a lime wedge

Enjoy!

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