Butternut Coconut Curry

Sweet butternut squash and coconut milk are balanced by lime and serrano chile in this simple curry.
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  • Level: Easy
  • Total: 50 min
  • Active: 15 min
  • Yield: 4
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3 tablespoons extra-virgin olive oil

1 tablespoon chopped peeled fresh ginger

1 tablespoon chopped serrano chile

4 cloves garlic, smashed

2 medium onions, chopped

1 pound butternut squash, peeled, seeded and cut into 2-inch chunks

2 cups chicken broth

One 14-ounce can coconut milk

Kosher salt and freshly ground black pepper

Cilantro leaves, for serving

Zest of 1 lime

Cooked rice, for serving


  1. Heat the olive oil in a large pot over medium-high heat. Stir in the ginger, serrano chile, garlic and onions. Cook, stirring often, until golden, about 8 minutes. Add the squash, chicken broth, coconut milk, 1 teaspoon salt and a couple turns of pepper. Cover and simmer until the squash is tender, about 25 minutes. Sprinkle with cilantro leaves and lime zest. Serve with lime wedges and cooked rice.