The Kitchn: Saucy Thai curry hits the spot
This Thai curry can be whipped up in less time than it takes to call for takeout, so put the phone down and get in the kitchen. It's also meatless, but thanks to hearty vegetables like butternut squash and broccoli, plus creamy coconut milk, it's immensely satisfying and has all the necessary flavors to make you feel like cooking for fall has finally arrived.
Saucy Thai curries always hit the spot, and this one is no different. Store-bought red curry paste instantly infuses the dish with a heap of earthy flavor, while a little extra fresh ginger and garlic add a pungent edge.
While a mix of butternut squash (pre-cut here to keep things extra easy), broccoli and red bell pepper is called for, feel free to swap in any of your favorite vegetables -- mushrooms or cauliflower would also be great. And while this dish feels hearty enough with vegetables alone, if you're looking for a protein boost, crispy tofu is a nice addition.
Quick Butternut Squash Curry
Serves 4 to 6
1 tablespoon olive oil
1 tablespoon finely grated peeled fresh ginger (from about a 1-inch piece)
2 cloves garlic, minced
2 tablespoons Thai red curry paste
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