A Thai style curry with turkey and butternut squash!
I am a big fan of Thai style curries especially when they include red curry paste (link), pumpkin/squash, coconut milk, and peanut butter! What a flavour combo! This curry is inspired by those flavours and it starts with ground turkey and veggies before adding garlic, ginger, red curry paste, and yellow curry powder. The coconut milk and peanut butter forms the base that the butternut squash is simmered in and it’s seasoned with lime juice, palm sugar, and fish sauce. I like to add some spinach before serving and it’s garnished with chopped roasted peanuts and fresh cilantro! This curry is great all by itself or served over rice!
Butternut Squash Peanut Turkey Curry
Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 4
A Thai style curry with turkey and butternut squash!
ingredients
- 1 tablespoon oil
- 1 pound ground turkey (or chicken)
- 1 onion, diced
- 1 bell pepper, diced
- 1 tablespoon garlic, grated/minced
- 1 tablespoon ginger, grated/minced
- 2 tablespoons red curry paste (link)
- 1 tablespoon curry powder
- 1 (14 ounce) can coconut milk
- 1/4 cup peanut butter
- 1 tablespoons lime juice
- 2 tablespoons fish sauce (gluten-free for gluten-free)
- 2 tablespoons palm sugar (or brown sugar, or maple syrup)
- 4 cups butternut squashed, cut into 1 inch cubes
- 4 cups baby spinach
- 2 tablespoons cilantro, chopped
- 1/4 cup roasted peanuts, coarsely chopped
directions
- Heat the oil in a large saucepan over medium-high heat, add the turkey, onion, and bell pepper, and cook, breaking apart teh ground turkey as it cooks.
- Add the garlic, ginger, red curry paste, and curry powder, mix well and cook until fragrant, about a minute.
- Add the coconut milk, peanut butter, lime juice, fish sauce, sugar, and butternut squash, mix, bring to a boil, reduce the heat and simmer, covered, until the squash is tender, about 15-20 minutes.
- Add the baby spinach, mix it in, and let it wilt.
- Mix in the cilantro and peanuts and enjoy!
Option: Use 1 pound diced turkey or chicken instead of ground.
Option: Add 1/2 cup pumpkin puree.
Option: Add 1 (14.5 ounce) can chickpeas, rinsed and drained.
Option: Add 1/2 cup peas (fresh or frozen) near the end.
Option: Add 1/4 pepitas as garnish.
Option: Add 1/2 cup pumpkin puree.
Option: Add 1 (14.5 ounce) can chickpeas, rinsed and drained.
Option: Add 1/2 cup peas (fresh or frozen) near the end.
Option: Add 1/4 pepitas as garnish.
Nutrition Facts: Calories 468, Fat 47g (Saturated 23g, Trans 0), Cholesterol 78mg, Sodium 848mg, Carbs 37g (Fiber 7g, Sugars 12g), Protein 33g
Nutrition by: 
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