When I first started the Whole Life Challenge, I was concerned I would not get to eat my favorite Thai food — red and green coconut curry. But with just a few substitutions from the original recipe, anyone on the Lifestyle or Kickstart levels can enjoy this blend of sweet, tangy, and healthy ingredients without feeling like you’re bloated and doing wrong by your body.
Feel free to add in any other steamed vegetables you like, as well as any cooked protein like chicken, shrimp, or beef. You can prep the butternut squash a day or two in advance so the actual making of this dish can be done in segments, whenever you have time. I also recommend freezing the curry in individual containers for those extra busy weeks with little time to cook. Enjoy!
Thai Butternut Squash Curry
Feel free to add in any other steamed vegetables you like, as well as any cooked protein like chicken, shrimp, or beef.
- 2 medium butternut squash
- 1 1/2 Tbsp red Thai curry paste sold in most supermarkets
- 1 15- oz. can coconut milk
- 1 quart vegetable or chicken broth
- 2 cups fresh Thai basil or regular basil Thai basil is sold at Asian food stores
- 5 kaffir lime leaves or the juice of one small lime you can also get kaffir leaves at Asian food store
- 1/4 cup pureed dates
Peel the butternut squash, and roast for about 1 hour at 450 degrees Fahrenheit or until tender. Allow to cool. To save time, you can do this step the day before.
In a blender, place the roasted squash and chicken or vegetable broth. Puree until smooth.
Place mixture in a large pot over a low flame.
Add the coconut milk, curry paste, dates, and lime juice or kaffir leaves.
Stir until combined and hot.
Add basil and let simmer while stirring for about 15 minutes until it reduces a bit (gets thicker).
Serve over a mound of cooked white or brown rice or quinoa.
If you are not vegetarian, then add chopped chicken, beef, or shrimp if you like.
This basic curry sauce freezes well. I like to portion it into small containers so I can prepare quick dinners any time in the future.