Thai Squash Curry (Vegan or Paleo)

This mouthwatering Thai Squash Curry is fast, easy and super satisfying. The recipe can be made vegan or paleo and is ready in 30 minutes!

I love this dish because it’s easy to make, warm, comforting, rich and satisfying, loaded with vegetables and super healthy.

The recipe is made with leftover Roasted Delicata Squash. Kabocha squash is also very good in this dish. The healthy starch in squash makes the curry super satisfying.

I recommend making the squash the day before to have with dinner. Plan to make extra to use the next day in this recipe.  Otherwise you can roast the squash before you begin. See how to do it here.

I love recipes that can be made vegan or paleo depending on the mood I’m in.

If you’re going the paleo route make it with chicken or turkey.  If you want a vegan dish or a delicious vegetable side dish leave the chicken out.

Either way this Thai Squash Curry is so good and takes less time to make than ordering takeout from your neighborhood Thai restaurant.

What makes this dish easy is there are only 6 main ingredients.  You’ll find everything you need in a well stocked grocery store.

I use broccoli, carrots in addition to the squash, but you can change it up to whatever vegetables you have on hand.  Cauliflower, zucchini or mushrooms would work too.

Be sure you cut them all the same size to cook evenly.  You could even use frozen vegetables.

If you’re using chicken start by sautéing the pieces of chicken until brown and remove from the pan.

For the vegan option you’ll skip that step and start by sautéing onions. Once they are soft add Red Curry Paste which is readily available in most supermarkets.  Red Curry Paste adds the characteristic Thai flavor. The Thai Kitchen brand is vegetarian and delicious.

Then add vegetables and coconut milk.  Be sure to use the full fat type to get the richness you’ll love.

For paleo add the chicken back to the pan along with the vegetables

After a few minutes on the stove you’ll have a fragrant flavorful curry that’s super healthy.

Don’t worry, it’s not spicy. If you don’t like spice use only 1 tablespoon of the red curry paste.  If you want more heat, add red pepper flakes.

Take a moment to connect to your body when you eat. It’s infuses your body with love and light.  It boosts your metabolism and keeps you healthy.

While you are enjoying this curry notice what a delightful experience it is for your body as you eat this food.

Feel appreciation for the cells of your body. Thank your body for its ability to utilize the energy from the curry and give you feelings of vitality and joy and flexibility.

Please let me know how this recipe turns out for you in the comments. I love to hear from you. 

If you like this dish try these:

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Thai Squash Curry (vegan or paleo)


  • Author: Ingrid DeHart - EatWellEnjoyLife.com
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

Paleo Option

  • 3/4 pound boneless skinless chicken thighs
  • ½ teaspoon Celtic sea salt
  • freshly ground black pepper

Paleo and Vegan

  • 1 tablespoon coconut oil
  • 1 small onion chopped medium
  • 12 tablespoons Thai Red Curry Paste
  • 1 ½ cups or 113.5 ounce can full-fat coconut milk
  • 3 cups broccoli florets
  • 1 cup carrots, cut into ½ moons
  • Pinch of red pepper flakes (optional for extra heat)
  • 2 cups leftover roasted delicata squash (kabocha or butternut is also good)
  • 1 teaspoon fish sauce (optional)
  • Celtic sea salt to taste

Instructions

Paleo

  1. Cut the chicken into ½” by 1 ½” pieces or medium-sized chunks and season with salt and pepper
  2. Heat a large sauté pan over high heat until hot. Add the coconut oil. When the oil is shimmering, add the chicken and sauté until brown, about 4 minutes, turning occasionally. Transfer to a separate plate.
  3. Add the onions to the same sauté pan and sauté on medium low until translucent, about 5 minutes.
  4. Add chicken back into the pan with the onions and add the curry paste. Stir to coat the chicken with the curry paste.
  5. Stir-fry until fragrant, 1 minute.
  6. Add broccoli, carrots and red pepper flakes.
  7. Pour in the coconut milk and mix.
  8. Raise the heat to high and bring the coconut milk to a boil. Then, turn the heat down to medium-low and simmer the curry for 5 minutes or until the veggies are tender.
  9. Add the roasted delicata squash and stir gently to combine. Simmer 2 minutes to heat.
  10. Sprinkle with fish sauce (if using). Taste and adjust salt as needed. Serve alone or with cauliflower rice.

Vegan

  1. Heat a large sauté pan over medium low heat until hot.
  2. Add the onions to the sauté pan and sauté on medium low until translucent, about 5 minutes.
  3. Add the curry paste. Stir to coat the onions with the curry paste.
  4. Stir-fry until fragrant, 1 minute.
  5. Add broccoli, carrots and red pepper flakes.
  6. Pour in the coconut milk and mix.
  7. Raise the heat to high and bring the coconut milk to a boil. Then, turn the heat down to medium-low and simmer the curry for 5 minutes or until the veggies are tender.
  8. Add the roasted delicata squash and stir gently to combine. Simmer 2 minutes to heat.
  9. Taste and adjust salt as needed. Serve alone or with cauliflower rice, quinoa or rice.

Notes

Nutrition information is with the chicken.  The vegan version has 290 grams of protein.

The vegan option can be made with sautéed tofu or tempeh in place of the chicken.

  • Category: Main Dish, Vegetable Dish
  • Cuisine: Thai, Paleo, Vegan Option, Gluten-Free, Whole30

Keywords: squash curry

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