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Butternut Squash + Pork Red Curry

Butternut squash can be subbed for pumpkin!
Prep Time10 minutes
Cook Time26 minutes
Total Time36 minutes
Course: Main Dish
Servings: 4 servings

Equipment

  • Large wok or pot

Ingredients

  • 1 lb ground pork
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 2 tbsp neutral oil or coconut oil divided
  • 1-2 bird's eye chilies sliced (optional, for additional heat)
  • 1 large shallot minced (about 3 tbsp)
  • 1 tbsp minced lemongrass
  • 1/3 cup red curry paste I like Mae Ploy or Maesri brand
  • 1-1.5 lbs butternut squash peeled, seeded, and cut into 1-1.5” pieces
  • 2 tbsp fresh lime juice about 1 juicy lime’s worth
  • 3 tbsp sugar
  • 2.5 tbsp fish sauce
  • 1 13.5 oz can coconut milk divided
  • 1 large yellow onion cut into 1/4” slices
  • 1 handful Thai basil leaves roughly torn
  • Prepared jasmine rice for serving

Instructions

  • In a medium bowl, combine the ground pork, baking soda, and sea salt. Mix with your hands, incorporating all the ingredients well.
  • When the pork has been mixed, heat 1 tbsp of the oil in a large wok or pot over high heat. Add the pork mixture and brown, breaking up with a wooden spoon, about 10 minutes, or until any liquid has evaporated and the pork is golden brown in spots. Transfer the pork to a clean bowl and set aside.
  • Reduce the heat to medium-high and add the remaining oil to the wok. Add the chilies, shallot, and lemongrass, and cook while stirring for 2 minutes. Add the curry paste and 1/4 cup water and stir and cook 2 minutes more.
  • Add the butternut squash, lime juice, sugar, fish sauce, half the coconut milk, and 2 + 3/4 cups water. Bring the curry to a simmer and maintain a simmer for 12 minutes, or until the squash is tender.
  • Stir in the prepared pork, onion, basil, and remaining coconut milk. Simmer 3-4 minutes more, or until the onions are just slightly tender around the edges and the curry is warmed through. Serve over prepared jasmine rice.