Butternut Squash Green Curry Rice Noodle Bowls are a definitive solid solace nourishment for occupied weeknights. These dishes are loaded up with butternut squash, fresh veggies, rice noodles, and a sleek coconut milk green curry sauce. Lime juice, cilantro, and scallions light up this comfortable dish and make it over-the-top scrumptious!
Curry is one of those solace food plans that is so madly simple and unbelievably flavorful, and it generally sounds great. To me, in any event! You can never turn out badly with a little full-fat coconut milk (significant – it makes for the most extravagant, most tasty curry!), curry glue, heaps of veggies, spices, and NOODLES. Also, firm tofu if that is your jam! Vegetable green curry is consistently on my menu during the chillier months.
I'm in support of fall flavors – from pumpkin, to winter squash, to cinnamon, sage, maple, and apples – however I needed to make a fall formula that wasn't shouting fall in your face. You know? Indeed, even my fall-fixated self needs the intermittent break from all that occasionally. This vegetable green curry utilizes butternut squash for its smidgen of fall inspo, however the rich curry flavors make it energizing and such a pleasant change from the ordinary kinds of the period.
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Ingredients
- 1 tablespoon coconut oil
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, finely chopped
- 1/4 cup Thai Kitchen Gluten Free Green Curry Paste, 4 oz (Pack of 6)" rel="nofollow">green curry paste*
- 1/2 of a medium yellow onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups cubed butternut squash
- 1 yellow bell pepper, thinly sliced
- 1 cup sugar snap peas, thinly sliced
- 1 cup broccoli florets
- 2 (15 ounce) cans full-fat coconut milk*
- 1 cup vegetable broth
- juice of 1 lime
- 1/4 cup chopped cilantro, plus extra for serving
- thinly sliced scallions for serving
- cooked rice noodles for serving*
- cripy tofu for serving (optional)*
- lime wedges for serving
Instructions
- Heat a large skillet, preferably nonstick or cast iron over medium to medium-high heat. Add the coconut oil. Once melted, add the ginger and garlic and sauté for 30 seconds to 1 minute, until fragrant. Add the curry paste, and sauté for 5 minutes, stirring frequently. Add the onion, salt, and pepper and cook, stirring frequently, for an additional 5 minutes, until onions are translucent. Add the butternut squash, and cook for 3-4 minutes, until it starts to become tender.
- Add the coconut milk and vegetable broth and raise heat to high. Once boiling, reduce heat and simmer for 5-6 minutes, stirring occasionally. Lastly, add the bell pepper, snap peas, and broccoli, and simmer for another few minutes until vegetables are just tender (or until desired doneness is reached!) Remove from heat and stir in the lime juice and cilantro. Season to taste with additional salt if desired.
- Ladle the curry over a pile of rice noodles and garnish with extra cilantro, chopped scallions, and crispy tofu on top if desired. Serve with lime wedges.
Recipe Notes
*This is the green curry paste I use and love!
*I recommend using full-fat coconut milk for this recipe. Lite coconut milk is not as rich and will not deliver the same flavor.
*I like to use the flat, Pad Thai style rice noodles for this recipe. For a lower carb option, you could use vegetable noodles, or cauliflower rice!
*For the crispy tofu: On a parchment lined baking sheet, toss together 1 (14 ounce) block extra firm tofu, pressed for at least 30 minutes, cut into ½-¾’’ cubes, 1 tbsp. olive oil, 1 tbsp. soy sauce, ½ tsp. garlic powder, ½ tsp. onion powder until coated. Sprinkle on 1 tbsp. tapioca starch or cornstarch, ¼ tsp. salt, and ¼ tsp. pepper and toss once again until coated. Bake at 425℉ for 30-35 minutes, tossing once during cooking, until golden brown and crispy.
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