Slow Cooker Saucy Thai Butternut Squash Curry

Why You’ll Love This Recipe

You’ll love this curry because it’s a set-it-and-forget-it meal that develops deep flavor with minimal effort. The slow cooker allows the butternut squash to become tender and absorb the bold Thai flavors, while coconut milk creates a velvety sauce. The final dish is nourishing, colorful, and perfect for both weeknight dinners and special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1/3 cup Thai red curry paste
• 2 cans (14 ounces each) coconut milk
• 1–2 cups low sodium vegetable 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

Directions

1. In a slow cooker, combine the red curry paste, coconut milk, 1 cup broth, fish sauce, peanut butter, butternut squash, cinnamon stick, and ginger. Stir to mix well.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the squash is tender.
3. Remove the cinnamon stick and stir in lime juice and shredded kale. Let the kale wilt for about 5 minutes. Add additional broth if a thinner consistency is desired.
4. Meanwhile, cook egg noodles according to package directions. Drain and set aside.
5. Serve the curry over noodles, topping with cilantro or basil and a sprinkle of pomegranate arils.

Servings and timing

This recipe serves 6 people.
Preparation time: 15 minutes
Cooking time: 6–7 hours on low or 3–4 hours on high
Total time: about 6 hours 15 minutes (on low) or 3 hours 15 minutes (on high)

Variations

• Substitute chicken or shrimp for a protein boost.
• Use sweet potatoes instead of butternut squash for a slightly different flavor.
• Replace egg noodles with rice or rice noodles for a gluten-free option.
• Add bell peppers, carrots, or snap peas for extra vegetables.
• Swap fish sauce with soy sauce or tamari for a vegetarian-friendly curry.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat until warmed through, adding a splash of broth or coconut milk if the sauce has thickened. For freezing, place cooled curry (without noodles) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat before serving with freshly cooked noodles.

FAQs

Can I make this curry vegetarian?

Yes, just replace fish sauce with soy sauce or tamari for a vegetarian version.

Do I have to use a slow cooker?

No, you can cook it on the stovetop. Simmer everything together for about 30–40 minutes, until the squash is tender.

Can I use frozen butternut squash?

Yes, frozen squash works well. Add it directly to the slow cooker without thawing.

What noodles work best with this curry?

Wide egg noodles are traditional in this version, but rice noodles, soba, or jasmine rice also pair wonderfully.

Can I make it spicier?

Absolutely. Add extra curry paste, chopped fresh chili, or a pinch of red pepper flakes for more heat.

Is there a substitute for peanut butter?

Yes, almond butter or cashew butter can be used for a slightly different nutty flavor.

How do I prevent the sauce from becoming too thin?

Start with 1 cup of broth and only add more at the end if you want a looser consistency.

Can I use light coconut milk instead of full-fat?

Yes, but the sauce will be less rich and creamy. Full-fat coconut milk is recommended for the best flavor.

Can I make this ahead of time?

Yes, this curry reheats beautifully and actually tastes even better the next day as the flavors deepen.

What does the pomegranate add?

Pomegranate arils add a burst of freshness and sweetness that balances the rich, savory curry.

Conclusion

Slow Cooker Saucy Thai Butternut Squash Curry is a cozy, flavorful, and vibrant dish that’s as easy to make as it is delicious. With tender squash, creamy coconut sauce, and a beautiful finishing touch of herbs and pomegranate, it’s a recipe that will warm you from the inside out. Perfect for weeknights or gatherings, this curry is sure to impress.

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