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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
Hi! Do you think this could be made on the stove top?
Looks delicious!
Hey Camil,
Yes this would also work on the stove top:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Perfect recipe for fall. Made this for a rainy Sunday evening. Full of color and delicious. I added boneless, skinless chicken thighs at the start and it was so full of mighty fall flavor.
Use half the fishsauce, and one can of coconut milk. Also add some garlic and onion. Omit the water. Double the squash.
Hi Stephen! I am sorry this did not work for you. Is there something I can help with? xTieghan
Followed the directions, only added 1 cup of broth and no water. I used a slow cooker. This turned out the consistency of watery soup.. Very disappointed that I wasted all of those ingredients. I wish I had read the reviews first!
Hi Caroline! I am really sorry this recipe did not turn out as expected. If there is anything I can do to help, please let me know! Otherwise, I hope you enjoy other recipes of mine! xTieghan
Hello! I just tried this recipe tonight and I really loved how easy it was! It was super good, but I will say that my hubs and I were hoping for more ‘depth’ in the flavor. He’s a major sauce guy, and although he liked it, he thought something was lacking…and I agree. I don’t cook with curry much though, so I have no idea what to add. He thought maybe get sweetened coconut milk next time?
Also, I don’t see water anywhere in the recipe but I’m seeing that in the reviews? Water in my case would lesson the flavor, I think?
BUT…I’m totally sticking with you because I’ve loved EVERYTHING so far (hello Florentine Butter Chicken!). Thank you so much for all of your hard work! Suggestions on this recipe would be greatly appreciated!
Hey Melissa,
Thanks so much for giving the recipe a try! Did you happen to adjust the recipe at all? Which cooking method did you use? The slow cooker really allows you to cook the sauce down to get that good flavor. You could always add some curry powder to get extra flavor. I hope this helps for next time! xTieghan
This recipe was easy and pretty ands that’s why I didn’t give it 1 star instead of 2. As many others have mentioned it lacks flavor and is watery. I usually love your recipes, but this one is very forgettable.
Hi Diane! I am sorry to hear that! Is there anything that could have gone wrong while making this? I would love to help! xTieghan
Sounds yummy! Please let me know if I could sub fish sauce with anything?
What if I made it with almond or cashew butter as he is allergic to peanuts. Pistachios in a blender? What do you think?
Thanks!!
Hey Kathy,
You can omit the fish sauce or use soy sauce, I would use tahini in place of the peanut butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe is ah-mazing. I made it in my Instant Pot tonight and I can’t believe the flavor I achieved in such a short period of time. I’ve been making your recipes for 6 months now (probably 4-5 HBH meals per week) and I absolutely love your food. So does my family. This is my first time commenting, but I just want you to know that 1) I follow you on Instagram and have benefited greatly from your videos/posts, and 2) I truly look forward to making your recipes and I finally feel (as a 47 year old) like a…real cook. Cheering you on—thank you so much!
Hi Carl! I am really glad my recipes have been turning out so well for you, especially during this time! Thank you so much for trying them! xTieghan
This turned out to be delicious! Perfect fall recipe. I served this over rice as a few others recommended and did not add any broth. Consistency was creamy and wonderful!
Wow I am really happy to hear that, Lindsay! Thank you! xTieghan
Looks good. Is 14ounce the total for the coconut milk, or 14×2, 28ounces total?
Hey Hannah,
You are going to use 2 (14) ounce cans, so 28 ounces altogether I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! This looks incredible! Do you have any recommendations for doing this on the stovetop rather than instant pot or slow cooker? Thank you!!!
Hey Melissa! You can simple add everything up until the kale to a large pot on the stove. Set over medium heat and cook until the squash is tender, about 25-30 minutes. Then add the kale and finish as directed. I think that should work nicely. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hey Tieghan! Thinking of making this soon, but I don’t like kale and pomegranate is pretty pricey where I live. Any suggestions for substitutions? Thanks!
Hey Kaley,
I would just omit the pomegranate and use spinach in place of the kale. I hope you love the recipe, please let me know if you have any other questions! xTieghan
SO good. I rarely post comments but this recipe was to die for. Incredibly easy and a fast meal via the instapot and makes for great leftovers. This will be a monthly recipe for me!
Wow that is so great! Thank you for trying this one!! xTieghan
Too spicy. Fish sauce taste was overpowering, Will not make again
Hi Kelly! I am really sorry to hear that! Is there anything I can help with? xTieghan
I thought it was delicious, but I think I must use a strong fish sauce because it was a bit strong, and made it not palatable to the 10 year old in the house. Happy to be back cooking with butternut squash on this rainy cool fall-like night.
Aw yes that sounds so cozy!! I am really glad this turned out so well for you, Megan! Thank you so much! xTieghan