Ingredients
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
Instructions
- In a slow cooker, combine red curry paste, coconut milk, 1 cup broth, fish sauce, peanut butter, butternut squash, cinnamon stick, and ginger. Stir well.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until squash is tender.
- Remove cinnamon stick and stir in lime juice and kale. Let kale wilt for 5 minutes. Add more broth if needed for desired consistency.
- Cook egg noodles according to package directions. Drain and set aside.
- Serve curry over noodles, topped with cilantro or basil and pomegranate arils.
Notes
Replace fish sauce with soy sauce or tamari for a vegetarian version.
Sweet potatoes can be used instead of butternut squash.
For gluten-free, swap egg noodles with rice or rice noodles.
Add bell peppers, carrots, or snap peas for extra vegetables.
Use almond butter or cashew butter instead of peanut butter for variation.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Thai
- Diet: Hindu
Nutrition
- Serving Size: 1 serving (with noodles)
- Calories: 460
- Sugar: 10g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 40mg
