Thai Squash Curry

This spicy meal is wonderful with any sturdy, meaty squash, such as kabocha or delicata.

Makes six servings


  • 1 tbs. coconut oil
  • 1/4 cup red curry paste
  • 1 medium yellow onion, diced (about 11/2 cups)
  • 1 red bell pepper, diced
  • 1 medium kabocha or other firm-fleshed squash, cubed (about 4 cups or 1 pound)
  • 2 cups green beans, cut into 1-inch pieces
  • 1 to 2 jalapeños, sliced
  • 1 1/4-ounce can coconut milk
  • 8 ounces water
  • 2 tsp. fish sauce
  • 2 kaffir lime leaves, torn into small pieces
  • 6 cups cooked brown rice
  • 1/4 cup Thai basil leaves for serving


Heat the coconut oil in a heavy Dutch oven and add curry paste. Stir to flavor the oil, then add the onions and peppers and cook for two to three minutes, stirring to coat with the curry paste. Add squash and jalapeños, and cook for about five minutes while stirring. Add the coconut milk, water, fish sauce and kaffir lime leaves, and cover and simmer until squash is just tender, about five to seven minutes. Serve over brown rice and top with fresh Thai basil.

Why No Numbers?

Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need.  — The Editors

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