Beef and Butternut Squash Curry Recipe
This Beef and Butternut Squash Curry over egg noodles is a lifesaver on busy nights—delicious, hearty, and done in under 30 minutes.
Servings: 4
Calories: 485kcal
Equipment
Ingredients
- 1 14 oz can unsweetened coconut milk
- 2 Tbsp. red curry paste I used Panang
- 3/4 lb. rib-eye or flank steak thinly sliced crosswise into 2-inch strips
- 1 1/4 c. chicken broth
- 2 cups peeled and chopped butternut squash
- 2 Tbsp. fish sauce
- 1 Tbsp. brown sugar
- 4 Tbsp. chili-garlic sauce
Instructions
- Heat a wok or heavy-bottomed skillet over medium-high heat and pour in about half the can of coconut milk. Let it heat up and start to bubble, then add the curry paste. Stir the curry paste into the milk by breaking it up with the back of a spoon. Once combined, add the rest of the coconut milk and stir well.
- Reduce heat to medium, then add the beef pieces to the curry sauce and let cook for one minute. Pour the chicken broth into the pan, stir well, then add the squash pieces. Cover and let cook for 10-15 minutes, or until the squash is cooked through.
- Stir in the fish sauce and brown sugar, then serve with egg noodles or rice with a tablespoon of chili-garlic sauce on top.
Notes
Store leftover Beef and Butternut Squash Curry in an airtight container in the refrigerator for up to 3 days. To freeze, transfer to a freezer-safe container and freeze for up to 3 months.
To reheat, thaw in the refrigerator overnight if frozen, then warm on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat in the microwave, stirring every minute until hot.
Nutrition
Serving: 1serving | Calories: 485kcal | Carbohydrates: 22g | Protein: 21g | Fat: 37g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 53mg | Sodium: 1644mg | Potassium: 777mg | Fiber: 4g | Sugar: 12g | Vitamin A: 8620IU | Vitamin C: 18mg | Calcium: 75mg | Iron: 4mg
