Why this Yellow Thai Butternut Squash Curry recipe is a must-try for fans of hearty curry dishes: 

• A quick homemade yellow curry paste lends the most authentic Asian flavor to this healthy warming curry making it taste even better than Asian take-out curries!
• The rich spices mingling with the sweetness of the coconut milk is just as cozy as a warm fuzzy blanket.
• You can use the leftover yellow curry paste to spice up soups, stews, and salad dressings.

What is Yellow Thai Curry and is it very spicy?

Yellow curry is one of three major kinds of Thai curry that are commonly found in Thai restaurants here in the West.

Thai yellow curries include anti-inflammatory turmeric as one of the main ingredients, giving our vibrant butternut squash curry its typical golden-yellow hue.

In fact, some Thai yellow curries resemble Indian-style curry dishes while being distinctly Thai in taste.

Compared to red or green curries, yellow curry paste has a mild, somewhat sweet taste with just a hint of spice.

In addition to the turmeric, we add some coriander, cinnamon, cumin, lemongrass, galangal, ginger, garlic, and dried red chilies to our homemade yellow curry paste recipe

Tips for making the best Yellow Thai Curry paste from scratch: 

• I highly recommend making curry paste from scratch instead of using a jarred version. I have tried both and let me tell you, it is worth every bit of extra time spent to make it fresh! This yellow curry recipe is so easy to master.
• The thing I like to pay attention to the most when making curry paste is the balance of sweet, savory and acidic flavors. This can be adjusted easily by simply tasting and adjusting the amount of brown sugar, fish sauce or lime juice. Taste and adjust until everything tastes harmonious.
• The recipe calls for modest amounts of brown sugar and fish sauce initially, so I usually do end up adding a bit more of both after I’ve tasted it.
• This yellow curry sauce makes enough for 2-3 batches of curry. I’ll make one batch with it and save the rest in a glass jar in the refrigerator to have on hand for the next time a curry craving strikes.

FAQ: 

Can I make this Butternut Squash Curry recipe vegan? 

Absolutely! Simply swap the fish sauce for vegan soy sauce or coconut aminos.

What should I serve with this Yellow Thai curry? 

The classic side for this yellow curry would be Jasmin rice. This is a long grain variety of rice that has a subtle floral aroma and a soft, sticky texture when cooked.

However, I opted for black rice as I love the color contrast.

You can also go for a low-carb rice substitute like cauliflower or broccoli rice. Or treat is more like a stew and eat it without any sides.

If you make this Thai Yellow Butternut Squash Curry, be sure to post it on Instagram with the hashtag #LePetitEats!

5 from 1 vote

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Yellow Butternut Squash Curry

This easy authentic Yellow Thai Butternut Squash Curry recipe with a homemade quick Yellow Thai Curry Paste is an easy warming meatless dish for winter and fall. Mildly spiced and packed with healthy veggies! Serve with rice! 

Course Main Course

Cuisine Vegetarian

Keyword butternut squash curry, yellow curry with coconut milk, yellow Thai curry recipe

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4 servings

Calories 500 kcal

Author Denisse

Ingredients

For the curry paste:

• 1 stalk lemongrass minced
• 1-2 red chilies sliced
• 2 shallots sliced
• 1 inch piece of ginger peeled and sliced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 3/4 teaspoon turmeric
• 3 tablespoon fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon lime juice
• 1 tablespoon tomato paste
• 1/3 cup coconut milk from a 14 ounce can (reserve the rest for the curry)

For the curry:

• 2 tablespoons yellow curry paste
• 1 tablespoons vegetable oil
• 1 cup vegetable stock
• remainder of 14 oz. can coconut milk about 1 1/3 cup
• 3/4 cup gold potatoes peeled and cubed
• 3/4 cup butternut squash peeled and cubed
• 1 14 ounce can chickpeas drained and rinsed
• 1 cup Swiss Chard leaves chopped
• 2 tablespoons brown sugar plus more to taste
• 2 tablespoons fish sauce plus more to taste
• juice of 1 lime
• cilantro for garnish

Instructions

For the curry paste:

1. Place all ingredients in your food processor or blender. Add more coconut milk as needed to blend ingredients to a smooth paste. Store in an airtight container in the refrigerator for up to 2 weeks.

For the curry:

1. Heat a large pot over medium heat and add curry paste and vegetable oil. Stir-fry until fragrant, about 1 minute, then add 1 cup vegetable stock, stirring.

2. Add coconut milk, potatoes, and squash and bring to a boil, then lower heat and simmer until vegetables are cooked through. Stir-fry about 10-15 minutes. During the last few minutes, add chickpeas and Swiss chard.

3. Stir in brown sugar and fish sauce, then taste and adjust curry for sweetness or saltiness by adding more brown sugar or fish sauce accordingly. Before serving, add lime juice, stirring to combine, and garnish with fresh cilantro.

Recipe Notes

• I highly recommend making curry paste from scratch instead of using a jarred version. I have tried both and let me tell you, it is worth every bit of extra time spent to make it fresh! This yellow curry recipe is so easy to master.
• The thing I like to pay attention to the most when making curry paste is the balance of sweet, savory and acidic flavors. This can be adjusted easily by simply tasting and adjusting the amount of brown sugar, fish sauce or lime juice. Taste and adjust until everything tastes harmonious.
• The recipe calls for modest amounts of brown sugar and fish sauce initially, so I usually do end up adding a bit more of both after I've tasted it.
• This yellow curry sauce makes enough for 2-3 batches of curry. I'll make one batch with it and save the rest in a glass jar in the refrigerator to have on hand for the next time a curry craving strikes.