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.

 

6 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
  2. Mrslumpia

    So do you not cook the squash? Or is the package you’re referring to already cooked? I bought a whole squash and chopped it into cubes. Thanks!

    Reply
    1. Williams-Sonoma Post author

      Hi Mrslumpia, the squash cubes will cook as they simmer in the sauce for 20 minutes or so — that should be enough time, but if it’s still tough you can simmer a little longer. Hope you enjoy!

      Reply

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