Next Post
Cinnamon Apple Puffed Pancake.
This post may contain affiliate links, please see our privacy policy for details.
This is that hands-off, come-home-to-something-wonderful dinner. Butternut squash simmers down into a silky, coconut-y curry with gentle heat and bright lime.
It’s simple, adaptable, and very fall—use what’s in the crisper, adjust the spice, and let the slow cooker do the heavy lifting.
I’ve decided that all Mondays are made better, and easier, with recipes like this slow cooker curry.
Things have been beyond hectic over here, and while I love it so much, and am so grateful for all the amazing opportunities and fun things we are doing with HBH, it’s definitely left me with much less time! I’m in NYC today for work, heading home late tomorrow, and as soon as I get home I will hit the ground running. Working on organizing the studio, projects I have yet to announce (but hinted about…), and upcoming content for HBH. I’m excited about it all, but again, it just means things are busy.
Pretty sure you all can relate, right?
Thankfully we have slow cooker recipes to help save the day.
Enter this curry that’s all things fall, all things healthy, and all things delicious.
This is one of those great recipes that honestly requires almost no thought to make, practically no time, and conveniently uses many pantry staple ingredients. It can also be made not only in the slow cooker, but in the instant pot as well.
Promise it is not too good to be true.
The details.
Come late September, butternut squash is positively my favorite vegetable to cook with. It’s sweet, savory, and so satisfying. I love pairing it with all kinds of things like, soup, pizza, pasta, Indian dishes, and even pancakes, it’s incredibly versatile.
So, I’m excited to share this curry. You ready to hear how to make it? OK cool, it’s super quick.
Add the cubed butternut squash, Thai red curry paste, coconut milk, and a handful of other ingredients to your slow cooker. Set the cooker, forget about it for six or hours, come home, smell the delicious smells, boil some egg noodles, plate and enjoy!
Yes, it truly is as simple as that.
I served my curry over egg noodles with a handful of fresh pomegranate arils, but you could just as easily serve this with rice noodles or even rice. We decided that this is best with noodles, but make your own choice here, and use your favorite carb. Quinoa would be equally great!
As for the pomegranate, I love the sweet burst of flavor the arils give to the dish. They bring a pop of bright fresh color, and the flavor pairs extremely well with the Thai flavor happening in this curry. Also? I just love pomegranates and am very happy they are coming back into season. Expect to see lots of the pretty little jewels sprinkled throughout my recipes this fall.
Perfection in my eyes, and perfect for any night of the week, but especially a busy Monday night!
OH, and bonus? This is (almost vegan) and totally healthy. Cool. Cool.
Make-Ahead, Storage & Reheat
- Make-ahead: Chop squash/aromatics and refrigerate; measure spices/curry paste so morning assembly is quick.
- Storage: Cool, then refrigerate in airtight containers; flavors improve by the next day.
- Freezing: Freezes well; thaw in the fridge, then rewarm gently and re-brighten with lime.
- Reheat: Warm over low heat; loosen with a splash of water or coconut milk if thick.
FAQ:
Can I use pumpkin instead of butternut squash?
Yes—peeled, cubed pumpkin or kabocha works well. Expect slightly different texture; kabocha holds shape a bit better.
How spicy is this curry, and how can I adjust it?
Heat depends on your curry paste brand and amount. Start modest and add more paste or sliced chilies at the end; temper heat with extra coconut milk or a squeeze of lime.
What protein works best if I don’t want to keep it vegetarian?
Shredded rotisserie chicken, chickpeas, tofu, or a handful of shrimp stirred in at the end are easy wins. Keep proteins tender by warming just until heated through.
How do I thicken the sauce without cream?
Let it bubble uncovered at the end to reduce. For extra body, stir in a spoon of tomato paste or a little nut/cashew butter—both keep it dairy-free.
If you make this slow cooker saucy Thai butternut squash curry, please be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Slow Cooker Saucy Thai Butternut Squash Curry with Noodles
Servings: 6
Calories Per Serving: 1098 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/3 cup Thai Red curry paste
- 2 cans (14 ounce) coconut milk
- 1-2 cups low sodium veggie broth
- 1 tablespoon fish sauce
- 1 tablespoon creamy peanut butter
- 4 cups cubed butternut squash
- 1 stick cinnamon
- 1 inch fresh ginger, grated
- juice from 1 lime
- 2 cups shredded kale
- 1 pound wide egg noodles, such as tagliatelle
- 1/4 cup fresh cilantro, or basil, roughly chopped
- 1 pomegranate, arils for serving
Instructions
- 1. In the bowl of your slow cooker, combine together the curry paste, coconut milk, 1 cup broth, fish sauce, and peanut butter. Add the butternut squash, cinnamon, ginger, and lime juice. Season lightly with salt and pepper. Cover and cook on low for 4-5 hours or on high for 2-3 hours.2. Stir the kale into the curry and cook 5 minutes until wilted. Stir in the cilantro (or basil). If the curry is too thick, add broth to thin.3. Meanwhile, bring a large pot of salted water to a boil. Boil the noodles according to package directions. 3. To serve, divide the noodles among bowls and spoon the curry overtop. Top with pomegranate arils and cilantro. Enjoy!
Instant Pot
- 1. In the bowl of your instant pot, combine together the curry paste, coconut milk, 1 cup broth, fish sauce, and peanut butter. Add the butternut squash, cinnamon, ginger, and lime juice. Season lightly with salt and pepper. Cover, select the manual setting, and cook on high pressure for 8 minutes.2. Once done cooking, use the quick release function and release the steam. Set the instant pot to sauté. Stir in the kale and cook 5 minutes until wilted. Stir in the cilantro (or basil). If the curry is too thick, add broth to thin.3. Meanwhile, bring a large pot of salted water to a boil. Boil the noodles according to package directions. 3. To serve, divide the noodles among bowls and spoon the curry overtop. Top with pomegranate arils and cilantro. Enjoy!
This post was originally published on September 17, 2018
Hi! First I am a huge fan of yours and literally cook your recipes daily. I made this recipe tonight in the instant pot exactly as the directions say and unfortunately it was a slight disaster. First, with the quick release, the curry itself ended up coming out of the valve, along with the steam, all over the kitchen. Once we finally got that sorted, the curry was super thin — it was more of a soup than curry. I think it might be worth reducing the liquid by almost half and leaving out the cup of water. I can see how this recipe works great in the slow cooker, just definitely needs tweaking for the instant pot.
Hi Jess! I am so sorry about that! I will try this again and try to see what could have gone wrong for you. I hope you still try some other recipes of mine!
This looks amazingly delicious! Being 0 in the know about instant pots and pressure cookers, I would also LOVE to know how you make this without one? Just all put into a pot and simmer?
Thank you!
Hi there! Yes, just put everything in a pot and simmer over medium heat for about 30-45 minutes. That should be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Made this last night as we had some butternut squash from the garden that needed to be used (mostly because I was tired of looking at it on the counter). I’m not a huge fan of butternut squash (to me, it’s “meh”), but I could eat this dish by the bowlful! The flavors went well together, nothing overwhelmed, the pomegranate seeds added just the right sweet “pop” & the slow cooker made the butternut squash all soft & silky. It was divine. I added a can of chickpeas at the end of cooking to boost the protein but I imagine tofu or shrimp would be good too. Definitely making this again! Thanks… your recipes are AWESOME!
Thank you so much Marcia! I am so glad you liked this!
This looks so amazing!
T, any chance this can be made without slow cooker or instant pot? We live in Europe part time and I really don’t dee like investing in one over here!
Thanks kindly!
HI! Yes, of course! You can just simmer this on the stove over medium heat for 30 minutes or until the squash is tender. That should be great. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
What brand of Thai red curry is used…some can be very salty
I use Thai Kitchens Thai Red Curry Paste. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Curry? CURRY!!!!!!!!!! LOL, there’s my lame Spongebob reference to the “chocolate CHOCOLATE” meme…but that being said, I adore Thai curry, especially anything with kabocha squash or potatoes! Butternut squash in a Thai curry seems delectable–I have tried it countless times with green curry and I love it every single batch!
YES! I love that and I hope you try this Cassie!
I have a long list of recipes to make Andy most of them are yours! We think exactly alike when it comes to food! Can’t wait to try this one!
Thank you so much Sarah!
I literally can’t WAIT to hear more about what you have in store for HBH!! You’re definitely my favorite food blogger and I’ve been checking in on a daily basis to get inspired + see if you’ve announced anything special ;). Selfishly hoping it’s a workshop so I can attend and learn from ya haha!
Happy Monday!
xo
Thank you so much Christine! This is so sweet!
Got to try this super soon!! Beautiful colours!!!
Thank you!
How do you think added chicken would taste with this. I want more protien. This sounds delicious!
Hi Terri! I am sure it would taste amazing! I hope you love this recipe!
This is soooo up my alley, I love thai curries and I love butternut!
Thank you Ruth!
Love how creamy and comforting this looks! I have yet to buy a butternut squash this fall, but need to ASAP! 🙂
Thank you so much Brittany!
Pomegranate made me pin this one to Mediterranean…… so vibrant and good 🙂 Thank you !
Thanks!
HI
recipe looks awsome ! want to try soon.. one question: in the recipe method, you add 1cup of water but it is not listed in the ingredients ??? is the water part of the recipe ? not just a mistake?? thanks
HI! Yes, the 1 cup of water is a part of the recipe and should be used. I do not include water in the ingredient list. So sorry if that is confusing. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This looks incredible!!
Rebecca | http://www.peppermintdolly.com
Thank you!