Thai-Style Tofu and Butternut Squash Curry


Preparation info

  • Difficulty


  • Makes



Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

Creamy and spicy, this intensely flavored dish is based on the pumpkin curry at a local, beachside Thai restaurant. It is naturally gluten-free, the rich texture coming from coconut milk rather than flour.


  • Vegetable oil, 1 tablespoon
  • Green onions, 4, white and light green parts sliced separately
  • Fresh ginger, 3 tablespoons minced
  • Butternut squash cubes, 1 package (¾–1 lb/375–500 g)
  • Coconut milk, 1 can (14 oz/430 ml)
  • Fresh lime juice, 2 tablespoons
  • Asian fish sauce or gluten-free tamari, tablespoons
  • Thai red curry paste, 1 tablespoon
  • Sugar, 2 teaspoons
  • Firm tofu, 1 package (14 oz/440 g) drained, cut into ¾-inch pieces
  • Chard leaves, 2 cups (2 oz/60 g) chopped
  • Brown jasmine rice
  • Fresh basil, cup (½ oz/15 g), sliced


  1. In a heavy medium pot over medium-low heat, warm the oil. Add the white part of the green onions and the ginger and stir until fragrant, about 2 minutes. Add the squash and stir 1 minute to heat. Add the coconut milk, ¾ cup (6 fl oz/180 ml) water, lime juice, fish sauce, curry paste, and sugar and bring to a simmer. Stir in the tofu. Cover partially and simmer until the squash is just tender, about 20 minutes. Add the chard and cook until wilted, about 2 minutes.
  2. Fluff the rice with a fork and divide among 4 warmed bowls. Spoon the curry over. Sprinkle with the green part of the green onions and the basil and serve right away.