Thai-Style Tofu and Butternut Squash Curry

Cook, Fall, In Season, Meat-Free Mains, Recipes, Vegetarian, Weeknight Dinner

Thai-Style Tofu and Butternut Squash Curry

Creamy and spicy, this intensely flavored dish is based on the pumpkin curry you find in Thai restaurants. It is naturally gluten-free, with a rich texture coming from coconut milk instead of flour. Serve on a bed of nutty brown jasmine rice — it cooks in the same time it takes to make the curry.

 

Thai-Style Tofu and Butternut Squash Curry

 

1 Tbs. vegetable oil

4 green onions, white and light green parts sliced separately

3 Tbs. minced fresh ginger

1 package (3/4-1 lb./375 -500 g.) butternut squash cubes (about 2 1/2 cups)

1 can (14 oz./430 ml) coconut milk

2 Tbs. fresh lime juice

1 1/2 Tbs. Asian fish sauce or gluten-free tamari

1 Tbs. Thai red curry paste

2 tsp. sugar

1 package (14 oz./440 g.) firm tofu, drained and cut into 3/4-inch pieces

2 cups (2 oz./60 g.) chopped chard leaves

Cooked brown jasmine rice

1/3 cup (1/2 oz./15 g.) sliced fresh basil

 

In a heavy medium pot over medium-low heat, warm the oil. Add the white part of the green onions and the ginger and stir until fragrant, about 2 minutes. Add the squash and stir 1 minute to heat. Add the coconut milk, 3/4 cup (6 fl. oz./180 ml.) water, lime juice, fish sauce, curry paste and sugar and bring to a simmer. Stir in the tofu. Cover partially and simmer until the squash is just tender, about 20 minutes. Add the chard and cook until wilted, about 2 minutes.

 

Fluff the rice with a fork and divide among 4 warmed bowls. Spoon the curry over. Sprinkle with the green part of the green onions and the basil and serve right away. Serves 4.

 

Williams-Sonoma Weeknight Gluten-Free CookbookFind more quick, gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.

 

4 comments about “Thai-Style Tofu and Butternut Squash Curry

    1. Williams-Sonoma Post author

      Hi marly, you should stir in the tofu after the entire mixture begins to simmer — we have updated the recipe accordingly. Sorry for the confusion!

      Reply
  1. Stella

    Great Thai taste! I used fish sauce instead of tamari and I pan-fried the tofu before adding them to the pot. The big change I would make next time is not add water. The sauce was too runny with the water added.

    Reply

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