Slow Cooker Saucy Thai Butternut Squash Curry.
Slow Cooker Saucy Thai Butternut Squash Curry with Noodles. This most DELICIOUS autumn inspired curry is extra saucy, spicy, sweet, and served over egg noodles. Add all the ingredients to your slow cooker, turn it on, and forget about it. So easy, super healthy, warm and cozy. Perfect for the busy fall nights ahead.
I’ve decided that all Mondays are made better, and easier, with recipes like this slow cooker curry.
Things have been beyond hectic over here, and while I love it so much, and am so grateful for all the amazing opportunities and fun things we are doing with HBH, it’s definitely left me with much less time! I’m in NYC today for work, heading home late tomorrow, and as soon as I get home I will hit the ground running. Working on organizing the studio, projects I have yet to announce (but hinted about…), and upcoming content for HBH. I’m excited about it all, but again, it just means things are busy.
Pretty sure you all can relate, right?
Thankfully we have slow cooker recipes to help save the day.
Enter this curry that’s all things fall, all things healthy, and all things delicious.
This is one of those great recipes that honestly requires almost no thought to make, practically no time, and conveniently uses many pantry staple ingredients. It can also be made not only in the slow cooker, but in the instant pot as well.
Promise it is not too good to be true.
The details.
Come late September, butternut squash is positively my favorite vegetable to cook with. It’s sweet, savory, and so satisfying. I love pairing it with all kinds of things like, soup, pizza, pasta, Indian dishes, and even pancakes, it’s incredibly versatile.
So, I’m excited to share this curry. You ready to hear how to make it? OK cool, it’s super quick.
Add the cubed butternut squash, Thai red curry paste, coconut milk, and a handful of other ingredients to your slow cooker. Set the cooker, forget about it for six or hours, come home, smell the delicious smells, boil some egg noodles, plate and enjoy!
Yes, it truly is as simple as that.
I served my curry over egg noodles with a handful of fresh pomegranate arils, but you could just as easily serve this with rice noodles or even rice. We decided that this is best with noodles, but make your own choice here, and use your favorite carb. Quinoa would be equally great!
As for the pomegranate, I love the sweet burst of flavor the arils give to the dish. They bring a pop of bright fresh color, and the flavor pairs extremely well with the Thai flavor happening in this curry. Also? I just love pomegranates and am very happy they are coming back into season. Expect to see lots of the pretty little jewels sprinkled throughout my recipes this fall.
Perfection in my eyes, and perfect for any night of the week, but especially a busy Monday night!
OH, and bonus? This is (almost vegan) and totally healthy. Cool. Cool.
If you make this slow cooker saucy Thai butternut squash curry, please be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Slow Cooker Saucy Thai Butternut Squash Curry with Noodles
This most DELICIOUS autumn inspired curry is extra saucy, spicy, sweet, and served over egg noodles. Add all ingredients to your slow cooker, turn it on, and forget about it. So easy, super healthy, warm and cozy. Perfect for the busy fall nights ahead.
Ingredients
- 1/3 cup Thai Red curry paste
- 2 cans (14 ounce) coconut milk
- 1-2 cups low sodium veggie 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
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1. In the bowl of your slow cooker, combine together the curry paste, coconut milk, 1 cup broth, fish sauce, and peanut butter. Add the butternut squash, cinnamon, ginger, and lime juice. Season lightly with salt and pepper. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
2. Stir the kale into the curry and cook 5 minutes until wilted. Stir in the cilantro (or basil). If the curry is too thick, add broth to thin.
3. Meanwhile, bring a large pot of salted water to a boil. Boil the noodles according to package directions.
3. To serve, divide the noodles among bowls and spoon the curry overtop. Top with pomegranate arils and cilantro. Enjoy!
Instant Pot
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1. In the bowl of your instant pot, combine together the curry paste, coconut milk, 1 cup broth, fish sauce, and peanut butter. Add the butternut squash, cinnamon, ginger, and lime juice. Season lightly with salt and pepper. Cover, select the manual setting, and cook on high pressure for 8 minutes.
2. Once done cooking, use the quick release function and release the steam. Set the instant pot to sauté. Stir in the kale and cook 5 minutes until wilted. Stir in the cilantro (or basil). If the curry is too thick, add broth to thin.
3. Meanwhile, bring a large pot of salted water to a boil. Boil the noodles according to package directions.
3. To serve, divide the noodles among bowls and spoon the curry overtop. Top with pomegranate arils and cilantro. Enjoy!
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Chicken Broccoli Cheddar Quinoa Casserole.
This looks incredible!!
Rebecca | http://www.peppermintdolly.com
Thank you!
HI
recipe looks awsome ! want to try soon.. one question: in the recipe method, you add 1cup of water but it is not listed in the ingredients ??? is the water part of the recipe ? not just a mistake?? thanks
HI! Yes, the 1 cup of water is a part of the recipe and should be used. I do not include water in the ingredient list. So sorry if that is confusing. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Pomegranate made me pin this one to Mediterranean…… so vibrant and good 🙂 Thank you !
Thanks!
Love how creamy and comforting this looks! I have yet to buy a butternut squash this fall, but need to ASAP! 🙂
Thank you so much Brittany!
This is soooo up my alley, I love thai curries and I love butternut!
Thank you Ruth!
How do you think added chicken would taste with this. I want more protien. This sounds delicious!
Hi Terri! I am sure it would taste amazing! I hope you love this recipe!
Got to try this super soon!! Beautiful colours!!!
Thank you!
I literally can’t WAIT to hear more about what you have in store for HBH!! You’re definitely my favorite food blogger and I’ve been checking in on a daily basis to get inspired + see if you’ve announced anything special ;). Selfishly hoping it’s a workshop so I can attend and learn from ya haha!
Happy Monday!
xo
Thank you so much Christine! This is so sweet!
I have a long list of recipes to make Andy most of them are yours! We think exactly alike when it comes to food! Can’t wait to try this one!
Thank you so much Sarah!
Curry? CURRY!!!!!!!!!! LOL, there’s my lame Spongebob reference to the “chocolate CHOCOLATE” meme…but that being said, I adore Thai curry, especially anything with kabocha squash or potatoes! Butternut squash in a Thai curry seems delectable–I have tried it countless times with green curry and I love it every single batch!
YES! I love that and I hope you try this Cassie!
What brand of Thai red curry is used…some can be very salty
I use Thai Kitchens Thai Red Curry Paste. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This looks so amazing!
T, any chance this can be made without slow cooker or instant pot? We live in Europe part time and I really don’t dee like investing in one over here!
Thanks kindly!
HI! Yes, of course! You can just simmer this on the stove over medium heat for 30 minutes or until the squash is tender. That should be great. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Made this last night as we had some butternut squash from the garden that needed to be used (mostly because I was tired of looking at it on the counter). I’m not a huge fan of butternut squash (to me, it’s “meh”), but I could eat this dish by the bowlful! The flavors went well together, nothing overwhelmed, the pomegranate seeds added just the right sweet “pop” & the slow cooker made the butternut squash all soft & silky. It was divine. I added a can of chickpeas at the end of cooking to boost the protein but I imagine tofu or shrimp would be good too. Definitely making this again! Thanks… your recipes are AWESOME!
Thank you so much Marcia! I am so glad you liked this!
This looks amazingly delicious! Being 0 in the know about instant pots and pressure cookers, I would also LOVE to know how you make this without one? Just all put into a pot and simmer?
Thank you!
Hi there! Yes, just put everything in a pot and simmer over medium heat for about 30-45 minutes. That should be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi! First I am a huge fan of yours and literally cook your recipes daily. I made this recipe tonight in the instant pot exactly as the directions say and unfortunately it was a slight disaster. First, with the quick release, the curry itself ended up coming out of the valve, along with the steam, all over the kitchen. Once we finally got that sorted, the curry was super thin — it was more of a soup than curry. I think it might be worth reducing the liquid by almost half and leaving out the cup of water. I can see how this recipe works great in the slow cooker, just definitely needs tweaking for the instant pot.
Hi Jess! I am so sorry about that! I will try this again and try to see what could have gone wrong for you. I hope you still try some other recipes of mine!
I love all of your recipes – when I say this one I knew I was making it right away. I will say, i crock potted the recipe for 4 hours and it was really watery, and looked nothing like the creamy goodness you made. Was that extra cup of water needed? I’m wondering if it would’ve been the right consistency without it. Just wonding what I did wrong ?. Thank you for continuing to share these lovely ideas!
Hey Brittany! Hmm, not sure why this was liquidy for you. My guess is that your crockpot just held in more moisture than mine did. Try using only 1/2 cup water the next time. And then if you need to thicken, just leave the lid off the crockpot during the last 30 minutes of cooking. That will thicken it! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Love the idea of this and plan on making it tonight! Should the butternut squash be cooked beforehand?
No need to precook the butternut squash, use raw squash! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Made this tonight – it is so good – I used a thickener since there was a lot of liquid. I also think next time I will cut my butternut squash into larger pieces – ladled it over rice – excellent – thanks for such a great recipe
Thank you so much! I am so glad you liked this!
Would it be possible to make this in the instant pot?
Yes, directions are included in the recipe. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Made this for dinner this week and have been enjoying leftovers for lunch! Delicious!
Thank you so much Melissa!
I made this tonight in my slow cooker and as one other reader commented, it was very watery! Also, it seems as though the coconut milk separated some, leaving tiny chunks of coconut milk solids in the curry. The flavor is great, but it’s not pretty and smooth like yours at all!
Thank you so much Kathryn!
We made this for dinner tonight..it was awesome. Put it over noodles…will try it with rice next time to change it up. Definitely a keeper!
I am so happy to hear that! Thank you Michele!
It’s officially fall here in Anchorage so this seemed like a perfect thing to make on this wet & windy day! I cooked it in my pressure cooker (I have the power pressure cooker, not the instant pot) and cooked it for the recommended 8 min…..the butternut squash was over cooked and turned into mush so I didn’t serve it over pasta but served it as a soup! My friends are devouring it upstairs as I write this and asking for more 🙂 I’ll try cooking it for half the time when I make this again!
YES! I hope you love this Rebekah! Thank you!
We were so disappointed in this recipe – no one in my family enjoyed and as the chef, I eat everything I make but also couldn’t eat more than a few bites so our beloved Meatless Monday became peanut butter and banana sandwich nigh. I believe there is a typo in the recipe…..the ingredients do not list water yet the instruction say to add a cup of water along with the coconut milk and broth (which I did), making this a very watery, tastesless soup, rather that a curry. The water from the butternut squash is too much here. I ended up pureeing in a blender to create something that might stick to the noodles but it was still a watery mess. I’ve made at least 30 recipes from HBH and enjoy most of them but this one needs some reworking in a big way.
Hey Anne, I am so sorry this did not turn out for you. After reading your comment I went back to look at the recipe to make sure everything was correct and you are right, the water is a typo and should not be included in the recipe directions. I am so sorry and feel so bad that the curry didn’t turn out properly because of this error. I have adjusted the recipe to read correctly. In any case, thank you for bringing the typo to my attention. Again, so sorry for the trouble! Hope you continue to enjoy all the HBH recipes you try!
Best,
Tieghan
I made this tonight. Easy. Mild flavor…. next time I’ll add more curry paste. It was very liquidy, hoped it would be more creamy saucy, and I didnt even add the 1 cup water. I can see it with double the squash if its this liquidy. Or maybe add chicken or shrimp.
Thank you! I hope you love this more the next time you make it.
We made this last night and loved it! The flavours were amazing – particularly liked the inclusion of the peanut butter which added a little more depth. However, the sauce was much too thin. Perhaps either the coconut milk or broth/stock could be reduced, particularly as more could always be added at the end. Thai sticky rice was a fab accompaniment!
Thank you so much! I am so glad you enjoyed this!
Made this tonight via stove top. Simmered for almost an hour. Turned out perfect. Even added vegan chickn cutlets. Huge hit! Thank you!!
Sounds like an amazing addition. Thanks for making it Ashlee, so happy it was yummy!
I don’t mean any disrespect, but I’m sorry to say, this recipe for Slow cooker saucy thai butternut squash curry with egg noodles was horrendously awful. It stunk and had absolutely zero flavour. I’m from the UK… we have all kinds of food in Britain. I’ve eaten West Indies curries, Moroccan tagines, Indian curries, Caribbean jerk, Hong Kong, Szechwan, Cantonese, Polish, Irish, Ethiopian, French foods. The point I’m trying to make is, there are a lot of foods and spices and flavours . My family and I didn’t really care for it.
Hey Raine, so sorry you didn’t enjoy this recipe. Is there any questions you have that could maybe help you enjoy it? I really hope you can try some other recipes from my blog and enjoy them!
Thank you for the feedback, it means the world for my blog!
i’m making this for my boyfriend. we’re having sex in the broth. bye
Loved the curry! Recommend using Thai Basil *yum* and while we tried it with the noodles, we found we preferred it with jasmine rice to soak up the flavors.
I have three quick questions for you: if I were to want to use quinoa, could I put it in the instant pot or slow cooker right in the beginning uncooked or do I do that sperately?
I’m assuming chicken could go in in the beginning, although I bet beef would be delicious too.
What’s a stick of cinnamon if I were to use powdered cinnamon?
Thanks so much! This looks incredible!
Hmm, I think adding it to the instant pot or slow cooker could work, but I have not tired it, so I do not know for sure. Chicken will be great! Use 1/2 teaspoon cinnamon. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I do not have an instant pot or slow cooker. How do I cook the ingredients? Thank you!
HI! You can simmer all ingredients on the stove-top over medium heat for about 25-30 minutes. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This was my first attempt at using the instant pot, and this recipe is drool worthy! Thanks for sharing such wonderful, wholesome recipes.
I am so happy to hear that! Thank you Whitney!
I saw this on Instagram and had to make it as soon as possible! It was simple, completely delicious, and a great choice for my dairy-free family. I used a slow cooker and it was definitely very thin, as others commented, even with only 1c broth and no added water. The following night I reheated on the stovetop to reduce a little, added more kale, and finished cooking the egg noodles in the simmering curry. It was soooooo good!
Thank you so much Meghan!
Followed the instructions and the coconut milk curdled and separated, I ended up having to throw it out 🙁
Hi Kaleigh, what kind of coconut milk are you using and what brand? I have not had this curdle one me before, so I am not sure what’s happening. Any details you can give me would be very help. So sorry for anything trouble!
I made this for dinner last night and it was incredible!! I didn’t use my crockpot because I would have been away from the house for 10 hours (too long to cook this), so I made it in my cast iron pot. It was quick and easy to make and extremely delicious!! I will for sure be making this again!
I am so glad you loved this! Thank you so much!!
This was delicious! Even better the next day.
Happy to hear that! Thank you Gina!
Made this tonight and my husband said “this is restaurant quality good.” I added some crispy prosciutto on top and subbed Soy sauce for the fish sauce. Thanks for a fab recipe!
Thank you so much! I am so glad you and your husband loved this recipe!
Finally made this today;, with about 1 lb. diced chicken breast. Somehow I missed the instruction to add cinnamon and lime juice, so I used powdered cinnamon and juice after cooking. I also left out the kale and haven’t cut into the pomegranate yet. Served it over some leftover pasta and I think it soaked up some of the juice, which was nice. Beautiful, mild flavor, I think it got better as I ate!
I am so glad you loved this and it turned out great, Charis! Thank you so much!
My husband and I LOVE curries and I made this one last night for dinner. Delicious curry, thank you for sharing! We’ll be trying more of your recipes in the future, HBH! The only thing we’d do differently next time is to serve over rice or rice noodles instead of egg noodles.
I also added crushed chili peppers to mine because I like a bit of heat.
I am so glad this turned out so well for you Lesley! Thank you and I hope you love it with rice noodles.. YUM!
I’m going to make this tomorrow because it looks amazing. I was wondering if I could sub beet green for the kale as that is what I have on hand. I guess we’ll find out.
Hi! I am sure beet greens will be delicious! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Made this today and was disappointed with the extremely soupy outcome. Followed directions to a T. Only the squash retained any of the flavor 🙁
Hey Kate! Did you use the slow cooker? Was there any kind of change in the recipe? Any details would be helpful in problem solving. Sorry for the trouble!
Hi there, I added 2 cans of coconut milk, seems like alot in proportion to the curry paste. Am I reading that right?
Thanks! Love all your recipes!
Hey Maggie! 2 cans is correct! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?
Hi Tieghan. Yes I did use the slow cooker and I did not add any water to the recipe-other than that I followed all of your directions. I wonder if maybe the broth does not need to be added and this may have made it soupy? Thanks- Merry Christmas!
hi! Sounds like your slow cooker just trapped in all the moisture. Try leaving the lid off the curry for 30 minutes to and hour before serving to thicken it up! Hope this helps!
I will try this – but making it VEGAN by using vegan fish sauce and not egg noodles. Then it will be GREAT, vegan and GF!!!
I love that! I hope it turned out amazing for you, Sue!
I loved this! Didn’t add any water, and added the line juice at the end. Can’t wait to make it again!
Thank you so much Dawn! I am so glad you liked this!
Made this tonight and family lived it! Another HBH hit!
I am so glad you loved this curry Lorianne! Thank you!
I put less noodle as required, still it has absorbed all the sauce 🙁
Hi Carokro! I am sorry about that! I hope this recipe was still delicious for you. Are there any questions I could answer?
Yum! This recipe is delicious. And so simple. I added some broccoli last minute and even ate it without noodles. Delicious!
I am so glad you loved this Aimee! Thank you so much!
I just made this tonight, absolutely love it!!
Thank you Emily!
Would like to give this a go, would I be able to leave out the peanut butter (or is there an alternative)
Hi Eddie! It is more so for taste in there.. I think it pairs really well. Do you not like the taste or have an allergy? If it is an allergy I have heard that sunflower butter tastes very similar to peanut!
Made it, loved it, will make it again! Loving your vegan recipes!
I am so happy to hear that you loved this curry! Thank you! xTieghan
Made this last night for guests. The first curry I have cooked. Turned out great. Used frozen butternut squash. Served with light brown basmati rice, a lime wedge and topped with roasted pumpkin seeds and paired with a CA pinot noir. Guests raved.
The housed smelled wonderful as the crockpot bubbled.
I’ve enjoyed your recipes as I ve gotten reacquainted with my crockpot.
Thank you and best wishes,
CO
Hi Cindy! I am so happy this turned out amazing for you and your guests! I hope you continue to enjoy the recipes on my blog! xTieghan
I made this with sweet potatoes and collard greens instead of the butternut and kale. It was so easy and delicious! I didn’t add any additional liquid (broth or water) based on other reviews and it came out great!
Thank you so much Caroline! I am so glad you loved this! xTieghan
Very tasty!
Thank you! xTieghan
Quite a delicious recipe! I made it on the stovetop by sauteeing the squash and ginger (and some thinly sliced onion) in a little olive oil and then adding the rest of the ingredients as instructed. It needs to cook around 45 minutes on the stovetop. I also put in a little brown sugar, and some mushrooms and fried tofu cubes to give it some more heft. Everyone loved it and it tastes just like real Thai takeout!
So amazing to hear! Thank you so much for trying this recipe Holly! xTieghan
Reciple looks amazing and im making it tomorrow in the slow cooker. Just curious as to why you make it with pasta instead of noodles? Though you called tagliatelle noodles in the instructions which really confused me!
Hey Tom! The only reason I like to use pasta instead of rice noodles is simple because my grocery store does not carry the thicker cut rice noodles, which is what I like best for this sauce. You can use whatever noodle you love most! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
We bought our Instant Pot a few weeks ago and every recipe we’ve tried has been somewhat of a failure – until this one. We finally think we got it right! The flavors were SO yummy and I’ll take any opportunity to eat egg noodles.
One note – the butternut squash fell apart (not mad about it) but I think next time we’d like it a little chunkier. Would it make sense to slightly reduce the cooking time? Add a sweet potato? Would love any suggestions.
LOVE your recipes! Been making them for about a year now and I can’t wait to try your slew of other Instant Pot recipes!
Hey Deb!! You could try cooking 6 minutes, I would think that would give you a more tender butternut squash cube! And love the idea of sweet potato, sounds delicious! Please let me know if you have any other questions. I am so glad you love this recipe…and other HBH recipes too! Thank you! xTieghan
Can I use precooked frozen squash? Can’t wait to try it!
Hey Anne! Yes, frozen squash will work great! I would add it during the last 2-3 hours of cooking since it is already cooked. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This was SO delicious! I love how savory and comforting this is for the fall season. Its a great twist on a Thai dish. Its also so quick and easy with the Instant Pot, I was able to make two other dishes in addition to this in just two hours! Meal prep was so easy. I preordered your new cook book and I am so excited!! Thank you for this amazing recipe, I will be making this again!
Happy to hear it Francine! And thank you!
Just made this tonight! It’s amazing. I read the other comments about it being too liquidy so I was hesitant to try it, but it’s exactly how curry is supposed to be! l only used one cup of veggie broth and added lots more kale and squash. So good!!! I will be making this one again!
I am so happy to hear that Kiera! Thank you so much for trying this! xTieghan
I didn’t love this one, it wasn’t enjoyable to eat. Tasted a little puke-y
Hi Rachel! I am really sorry to hear that! Did you change anything about the recipe? Or have any questions to make this better for you? Let me know! xTieghan
This recipe was amazing! I was a little nervous about trying it because its not something id normally eat. I used maybe 1/4 cup curry instead of 1/3 and it was just right for me! Definitely chop the kale up pretty well.
Amazing! I am so glad you loved this recipe Alex! Thank you so much! xTieghan
This one didn’t work at all for me. Not sure what went awry but it was lacking in flavour and pretty wet. I followed the recipe but it just was a flop for me. I trust you have good recipes (just found you) by the looks of your website. Sometimes these things happen, I guess. Thanks.
Hi Michelle! I am so sorry to hear that! Are there any questions I could help with? Please let me know! xTieghan
I was just introduced to your site and the recipes look wonderful. I wonder if you ever considered setting up your comments section like Deb from Smitten Kitchen does. I like how she has a tab for people who actually have made a recipe. It drives me crazy to just see people say “Looks wonderful.” “Looks yummy.” “I’d like to make it.” While I’m sure you enjoy those compliments it isn’t helpful to the home cook who is considering the recipe. Just my two cents. I look forward to trying some of the recipes so I can add comments.
Hi Ann! Thank you so much for the suggestion! I will look into it! xTieghan
Taste:
—Way too much Red Curry Paste, aka, very, very spicy
—Overly sweet, yet flavorless broth
—The broth tasted WAY better pre-cinnamon stick. Which is weird, considering the broth ended up tasteless at the end.
Consistency:
—WAY too much liquid in recipe (I got a thin soup using 2 cans coconut milk and 1C broth)
—8 min in Instant Pot = mushy butternut squash
—No need to cook the kale, just stir it in and the residual heat wilt it
Verdict: Was super excited to make this, but it just didn’t taste good at all. In the slightest. I won’t be making this again or recommending it to anyone.
Hi Alissia! Are there any questions I could help you with or anything that could have gone wrong with the recipe? I would love to help! Please let me know! xTieghan
Was a but disappointed in this. Had the same issues as a few other folks — Came out a bit too watery and quite bland. Going to try to add some more spices and acid to see if I can bring out the flavors a bit more. Thanks for sharing the recipe though and nice plating in your photos!
Hi! I am really sorry to hear that! Are there any questions I could help you with? I hope the acidity helps! xTieghan
Delicious recipe, it was a hit at my potluck! However, if you leave it in the crock pot too long the squash will start to melt into the curry and not stay in chunks.
I am really glad you liked this! Thank you! xTieghan
Hi, I made this today on the slow cooker for 3 hours (Instant Pot) with 2 cups coconut milk as described 1 cup broth. It came out as a soup, not thick or creamy at all and the butternut squash was cooked but firm. Will try again with less water. Thanks.
Hi Jackie! I am sorry to hear that! Are there any questions I could help you with? Or anything that went wrong with the recipe? xTieghan
Made this for lunch today in my Instant Pot. No water as mentioned in a lot of the comments (I think you’ve changed the recipe?). I used frozen squash. Mostly mush but tons of flavor! My red curry sauce must have extra spice because it’s super spicy (great for clearing the sinuses!) but still quite good. I put it over ramen noodles but I think it’d be better on rice. Will make this again with a different curry sauce and see. Thanks for another great recipe!
Hi Annette! I am so glad you enjoyed this recipe! Thank you so much for trying it! xTieghan
I made this for the first time last night and it was amazing! The only change that I made was to add tofu and it was absolutely delicious.
The pomegranate gives a hint of sweetness to the dish and just brings everything together. Will definitely be making this again!
Thank you so much for sharing this wonderful recipe!
That is so great! Thank you so much for trying this Stephanie! xTieghan
Hello! Cooked this. It was so good. Note: However, 7/8 minutes in the instapot was too long! The squash overcooked.
Hi Nancy! I am sorry to hear that! If you have any questions please let me know! xTieghan
First time using our Instant Pot…the instructions worked perfectly and the curry was yummy! The broth was a little thinner than we anticipated but cutting back on the veggie broth next time will probably fix that. The pomegranate seeds were just the right fi finishing touch 🙂
I am really glad you enjoyed this Jennifer! Thank you so much! xTieghan
This looks AMAZING, but I was disappointed to see that it is not actually vegetarian. What might one use that could replace the fish sauce?
Hi Carolyn, you can use soy sauce to make this 100% vegetarian. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
My boyfriend and I made this over the weekend for some friends coming over for dinner. We couldn’t find any butternut squash (nor and type of squash or potatoes Dx) so we subbed it with sweet potato, but oh my gosh. It was Amazing. The curry sauce was soooo delicious, and over the egg noodles!?! Loved it. Everyone loved it! We think we might try it again with chicken next time. Thank you for the recipe!
Thank you so much Racquel! I am so glad this turned out so well for you!! xTieghan
I have made this so many times, it is so warm, creamy and delicious. I am such a fan of this curry! For some added protein, I’ll sometimes add a hard boiled egg or add in some chick peas at the end. So delicious!!!
Hi Emily! Thank you so much! I am really glad you have been loving this recipe! xTieghan
I used frozen butternut squash and didn’t add the broth since I expected more liquid from the frozen vegetable. I set it in my instapot for the 8 minutes but the butternut squash was super mushy. Any ideas of what could have gone wrong?
Hi Gabriela, the frozen butternut squash will automatically be mushy since it’s been frozen (once thawed, it softens). Cooking in the instant pot will only add to that. Next time, add the squash after cooking, then cook on saute for 5 minutes, until it is warmed. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Can I substitute sweet potatoes for the butternut squash? I was thinking of adding raisins instead on the Pom seeds, any thoughts?
Hi Lisa! Sweet potatoes will be great. Love that idea! And yes, raisins will work too. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This recipe was SO incredibly good! The fish sauce gives it a nice umami funk and all the flavors work so well together! I loved the pop of freshness from pomegranate seeds. Definitely adding to my regular rotation. My husband loved it as well! He had it over rice noodles and I had mine over quinoa for some added protein.
Hi Emily! That is so amazing to hear! I am so glad this turned out so well for you both! xTieghan
Followed the Instant Pot instructions to a ‘T’, minus the extra cup of veg broth… This isn’t curry- it’s soup. Even tried thickening it with some cornstarch but still incredibly liquidy. The sauce, while tasty, was confusing over wide rice noodles.
I would say– skip the broth altogether, add some heat (there is almost none) and pour over rice instead. This was a disappointment.
Hi Summer! I am sorry this turned out too watery for you… Is there anything I could help you with? Please let me know! xTieghan
I love this recipe!! I’ve made it twice For guests since finding it only 3 weeks ago!
One question, can I freeze it? If so, how long will it keep in the freezer?
Thanks x
Hey Bekah! Yes, this freezes wonderfully. It will freeze for up to 4 months. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
We made this for dinner last night and it was very spicy. Unless you can handle spice, maybe try with 1/2 the red curry paste to start – you can always add more!
Thank you so much Whitney! xTieghan
I should say I use Mae Ploy curry pastes, and this was a new container.
Delicious, eating it right now and the husband is also loving it. I only used 1/2 cup of vegetable stock (instead of 2 cups) and added a tsp of corn starch. A lot of the squash cooked down so it was perfectly thick and creamy – you could eat as a soup without any noodles if you want. Pomegranate seeds were great on it. Only things missing were kale (used spinach) and fresh cilantro/basil as i didn’t have these. Thank you for the recipe – putting it in my recipe box to make it again definitely! I’m sure i overcooked it but I don’t care, it’s excellent. Can’t wait for leftovers tomorrow.
Hi K!
It is so great to hear that this turned out so well for you! Thank you so much! I hope you love it even more with the basil/ cilantro! xTieghan
How to adapt for stove top recipe please?
Hi Susan,
You can simmer on the stove on medium high heat for 30 minutes or until the squash is tender. I hope you love the recipe, please let me know if you have any other questions! xTieghan
For step 2, is this done after everything has cooked for 4-5 hours?
Hi Jessica,
Yes, that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Thank you so much for this delicious recipe, my husband and I made this in our slow cooker and it was a delicious, warming treat – loved the ratios (and I added a few extra sneaky vegetables – even the kids didn’t notice!)
Thank you
Thank you so much Sandra! xTieghan
Just made this today and like many commenters, my curry also came out very watery and tasteless. I was very surprised as I’ve done several of your recipes and they were really good.
Hi Claudia! I am really sorry to hear that. Is there anything that could have changed while making it? I would love to help! xTieghan
Tieghan, your pictures and recipes always speak to me and I love trying them out! I’ve just turned on the slow cooker for this one and can’t wait for dinner tonight! Just one question, would you just add a bit more coconut milk to make it milder, as I’ll be serving this for my family’s dinner tonight? Will tag you on Insta if it’s a success!
Hey Denise,
Thanks for much for your kind message! Yes totally fine to add more coconut milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I make a ton of your recipes and love them all but rarely comment (3 boys 7 and under will leave you with little time on your hands!). Anyhow, after reading some of the reviews on this recipe, I just had to say that I made it tonight and it was incredible! It was creamy and flavorful and perfect for the first cool evening of the season. I took a few things into account, after reading the reviews:
No added water
3/4 cup broth (mostly because it’s all that was in the open carton and I didn’t want to open another one. Figured I could add pasta water if the curry ended up too think)
I left the squash pretty large—2” chunks. I think that allowed the squash to break down a bit, adding to the creaminess, yet leaving it large enough to still be chunks. Also, I left it cooking an extra 1/2 hour on high because my kids distracted me!
So…this is very long but with fall upon us, I have to encourage people to make this! It was incredible! Also, if anyone is curious…we’re vegetarian with a peanut allergy so subbed almond butter for peanut and soy sauce for fish.
Thanks for another winner!!
Hi Stephanie! Thank you so much for trying this and so many other recipes of mine! I am really glad this turned out so well for you! I hope you all have an amazing week! xTieghan
I thought it was delicious, but I think I must use a strong fish sauce because it was a bit strong, and made it not palatable to the 10 year old in the house. Happy to be back cooking with butternut squash on this rainy cool fall-like night.
Aw yes that sounds so cozy!! I am really glad this turned out so well for you, Megan! Thank you so much! xTieghan
Too spicy. Fish sauce taste was overpowering, Will not make again
Hi Kelly! I am really sorry to hear that! Is there anything I can help with? xTieghan
SO good. I rarely post comments but this recipe was to die for. Incredibly easy and a fast meal via the instapot and makes for great leftovers. This will be a monthly recipe for me!
Wow that is so great! Thank you for trying this one!! xTieghan
Hey Tieghan! Thinking of making this soon, but I don’t like kale and pomegranate is pretty pricey where I live. Any suggestions for substitutions? Thanks!
Hey Kaley,
I would just omit the pomegranate and use spinach in place of the kale. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! This looks incredible! Do you have any recommendations for doing this on the stovetop rather than instant pot or slow cooker? Thank you!!!
Hey Melissa! You can simple add everything up until the kale to a large pot on the stove. Set over medium heat and cook until the squash is tender, about 25-30 minutes. Then add the kale and finish as directed. I think that should work nicely. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Looks good. Is 14ounce the total for the coconut milk, or 14×2, 28ounces total?
Hey Hannah,
You are going to use 2 (14) ounce cans, so 28 ounces altogether I hope you love the recipe, please let me know if you have any other questions! xTieghan
This turned out to be delicious! Perfect fall recipe. I served this over rice as a few others recommended and did not add any broth. Consistency was creamy and wonderful!
Wow I am really happy to hear that, Lindsay! Thank you! xTieghan
This recipe is ah-mazing. I made it in my Instant Pot tonight and I can’t believe the flavor I achieved in such a short period of time. I’ve been making your recipes for 6 months now (probably 4-5 HBH meals per week) and I absolutely love your food. So does my family. This is my first time commenting, but I just want you to know that 1) I follow you on Instagram and have benefited greatly from your videos/posts, and 2) I truly look forward to making your recipes and I finally feel (as a 47 year old) like a…real cook. Cheering you on—thank you so much!
Hi Carl! I am really glad my recipes have been turning out so well for you, especially during this time! Thank you so much for trying them! xTieghan
Sounds yummy! Please let me know if I could sub fish sauce with anything?
What if I made it with almond or cashew butter as he is allergic to peanuts. Pistachios in a blender? What do you think?
Thanks!!
Hey Kathy,
You can omit the fish sauce or use soy sauce, I would use tahini in place of the peanut butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe was easy and pretty ands that’s why I didn’t give it 1 star instead of 2. As many others have mentioned it lacks flavor and is watery. I usually love your recipes, but this one is very forgettable.
Hi Diane! I am sorry to hear that! Is there anything that could have gone wrong while making this? I would love to help! xTieghan
Hello! I just tried this recipe tonight and I really loved how easy it was! It was super good, but I will say that my hubs and I were hoping for more ‘depth’ in the flavor. He’s a major sauce guy, and although he liked it, he thought something was lacking…and I agree. I don’t cook with curry much though, so I have no idea what to add. He thought maybe get sweetened coconut milk next time?
Also, I don’t see water anywhere in the recipe but I’m seeing that in the reviews? Water in my case would lesson the flavor, I think?
BUT…I’m totally sticking with you because I’ve loved EVERYTHING so far (hello Florentine Butter Chicken!). Thank you so much for all of your hard work! Suggestions on this recipe would be greatly appreciated!
Hey Melissa,
Thanks so much for giving the recipe a try! Did you happen to adjust the recipe at all? Which cooking method did you use? The slow cooker really allows you to cook the sauce down to get that good flavor. You could always add some curry powder to get extra flavor. I hope this helps for next time! xTieghan
Followed the directions, only added 1 cup of broth and no water. I used a slow cooker. This turned out the consistency of watery soup.. Very disappointed that I wasted all of those ingredients. I wish I had read the reviews first!
Hi Caroline! I am really sorry this recipe did not turn out as expected. If there is anything I can do to help, please let me know! Otherwise, I hope you enjoy other recipes of mine! xTieghan
Use half the fishsauce, and one can of coconut milk. Also add some garlic and onion. Omit the water. Double the squash.
Hi Stephen! I am sorry this did not work for you. Is there something I can help with? xTieghan
Perfect recipe for fall. Made this for a rainy Sunday evening. Full of color and delicious. I added boneless, skinless chicken thighs at the start and it was so full of mighty fall flavor.
Hi! Do you think this could be made on the stove top?
Looks delicious!
Hey Camil,
Yes this would also work on the stove top:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Perfect for a rainy day – creamy and delicious, without feeling guilty about it. I used spinach instead of kale, because that’s what I had on hand – only needed 1-2 minutes instead of 5 at the end to wilt into the curry.
I am so happy this turned out so well for you, Alice! Thank you so much for trying it! xTieghan
This recipe is INCREDIBLE. I accidentally didn’t close my slow cooker lid properly, so at the two hour mark on high the recipe was a bit runny. To soak up some of the liquid, I actually cooked the noodles right in my slow cooker. I would definitely recommend this! Keep the lid slant a little bit to let the steam escape and then cook the noodles right in the pot. Maybe there’s another way to make this happen but yum, totally delicious!!
Hi Holly! I am really glad this recipe turned out so well for you! Thank you for trying it! xTieghan
Made this a couple of days ago and it turned our really good. I am not a butternut squash person but it was just right in this recipe. Will definitely be making it again in the future.
Thank you so much Eugenia! xTieghan
I would like to add chicken to this to up the protein. What do you think the best way to do that would be? Just add a chicken breast and let it cook? Cut the chicken into chunks and brown it beforehand?
Hey Melanie,
You can just add the chicken directly to the crockpot! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was delicious and so simple! I did not use fish sauce and the next time I make it I am going to add a chili pepper to the crockpot. Very nice and super impressive.
Hey Danielle,
Thanks so much for making the recipe, I am delighted it was enjoyed! Have a great weekend:) xTieghan
Delicious! But a bit too spicy….
Hey Lisa,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
This is just the kind of one-pan, few ingredients, simple recipe I love! Bonus points for being chock full of veggies and 2.5-year-old approved 🙂 I followed the instantpot instructions and was able to add twice the amount of kale because it was super saucy (in a good way). This allowed me to have even more great leftovers and get more veggies into our diets. My husband has already requested this to be added to the regular rotation, and I will happily comply!
Hey Blayre,
Thanks so much for trying the recipe, I am so glad it was enjoyed! Have a great weekend:) xTieghan