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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
This was SO delicious! I love how savory and comforting this is for the fall season. Its a great twist on a Thai dish. Its also so quick and easy with the Instant Pot, I was able to make two other dishes in addition to this in just two hours! Meal prep was so easy. I preordered your new cook book and I am so excited!! Thank you for this amazing recipe, I will be making this again!
Happy to hear it Francine! And thank you!
Can I use precooked frozen squash? Can’t wait to try it!
Hey Anne! Yes, frozen squash will work great! I would add it during the last 2-3 hours of cooking since it is already cooked. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
We bought our Instant Pot a few weeks ago and every recipe we’ve tried has been somewhat of a failure – until this one. We finally think we got it right! The flavors were SO yummy and I’ll take any opportunity to eat egg noodles.
One note – the butternut squash fell apart (not mad about it) but I think next time we’d like it a little chunkier. Would it make sense to slightly reduce the cooking time? Add a sweet potato? Would love any suggestions.
LOVE your recipes! Been making them for about a year now and I can’t wait to try your slew of other Instant Pot recipes!
Hey Deb!! You could try cooking 6 minutes, I would think that would give you a more tender butternut squash cube! And love the idea of sweet potato, sounds delicious! Please let me know if you have any other questions. I am so glad you love this recipe…and other HBH recipes too! Thank you! xTieghan
Reciple looks amazing and im making it tomorrow in the slow cooker. Just curious as to why you make it with pasta instead of noodles? Though you called tagliatelle noodles in the instructions which really confused me!
Hey Tom! The only reason I like to use pasta instead of rice noodles is simple because my grocery store does not carry the thicker cut rice noodles, which is what I like best for this sauce. You can use whatever noodle you love most! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Quite a delicious recipe! I made it on the stovetop by sauteeing the squash and ginger (and some thinly sliced onion) in a little olive oil and then adding the rest of the ingredients as instructed. It needs to cook around 45 minutes on the stovetop. I also put in a little brown sugar, and some mushrooms and fried tofu cubes to give it some more heft. Everyone loved it and it tastes just like real Thai takeout!
So amazing to hear! Thank you so much for trying this recipe Holly! xTieghan
Very tasty!
Thank you! xTieghan
I made this with sweet potatoes and collard greens instead of the butternut and kale. It was so easy and delicious! I didn’t add any additional liquid (broth or water) based on other reviews and it came out great!
Thank you so much Caroline! I am so glad you loved this! xTieghan
Made this last night for guests. The first curry I have cooked. Turned out great. Used frozen butternut squash. Served with light brown basmati rice, a lime wedge and topped with roasted pumpkin seeds and paired with a CA pinot noir. Guests raved.
The housed smelled wonderful as the crockpot bubbled.
I’ve enjoyed your recipes as I ve gotten reacquainted with my crockpot.
Thank you and best wishes,
CO
Hi Cindy! I am so happy this turned out amazing for you and your guests! I hope you continue to enjoy the recipes on my blog! xTieghan
Made it, loved it, will make it again! Loving your vegan recipes!
I am so happy to hear that you loved this curry! Thank you! xTieghan
Would like to give this a go, would I be able to leave out the peanut butter (or is there an alternative)
Hi Eddie! It is more so for taste in there.. I think it pairs really well. Do you not like the taste or have an allergy? If it is an allergy I have heard that sunflower butter tastes very similar to peanut!
I just made this tonight, absolutely love it!!
Thank you Emily!
Yum! This recipe is delicious. And so simple. I added some broccoli last minute and even ate it without noodles. Delicious!
I am so glad you loved this Aimee! Thank you so much!
I put less noodle as required, still it has absorbed all the sauce 🙁
Hi Carokro! I am sorry about that! I hope this recipe was still delicious for you. Are there any questions I could answer?
Made this tonight and family lived it! Another HBH hit!
I am so glad you loved this curry Lorianne! Thank you!
I loved this! Didn’t add any water, and added the line juice at the end. Can’t wait to make it again!
Thank you so much Dawn! I am so glad you liked this!