Thai Butternut Squash Curry

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    404
based on 10 ratings

This recipe uses red Thai curry paste to make a fragrant vegetarian curry with a little heat. It’s easy to make this recipe vegan, simply use vegan fish sauce and curry paste.

recipe updated 11 Jun. 2025

Ingredients

  • Spring onion icon
    Spring onion
    3
  • Butternut pumpkin icon
    Butternut pumpkin
    500 g
  • Chestnut mushrooms icon
    Chestnut mushrooms
    100 g
  • Cherry tomatoes icon
    Cherry tomatoes
    150 g
  • Coriander leaves icon
    Coriander leaves
    10 g
  • Thai red curry paste icon
    Thai red curry paste
    3 tablespoons
  • Coconut milk icon
    Coconut milk
    400 g
  • Fish sauce icon
    Fish sauce
    1 teaspoon
  • Lime juice icon
    Lime juice
    2 tablespoons

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit stir tool to kCook bowl
  2. Add Thai red curry paste, coconut milk, spring onion, butternut pumpkin, chestnut mushrooms, cherry tomatoes, fish sauce, coriander leaves and lime juice to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl
  5. Cook with filler cap removed - 30 min, 98°C, speed 3
  6. Serve
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