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Thai Coconut Shrimp Curry with Butternut Squash

Watcharee Limanon

Servings

2-3

Prep Time

5 minutes

Cook Time

15 minutes

Cuisine

Thai Fusion

Category

Dinner

Who says a delicious Thai curry has to take hours to make? This Thai fusion coconut shrimp curry is my little twist on a classic! Juicy shrimp, sweet butternut squash, onion, and colorful bell pepper simmer in a rich, creamy coconut curry sauce. My little secret? A cinnamon stick and whole star anise add a warm, fragrant aroma.


I love experimenting with flavors and ingredients. The sweetness of butternut squash pairs beautifully with aromatic spices and creamy coconut curry. With Watcharee’s Thai Coconut Curry Sauce, inspired by Northern Thailand’s beloved Khao Soi, there’s no need to make curry paste from scratch. Serve with steamed jasmine rice for a comforting weeknight dinner.

Thai Coconut Shrimp Curry with Butternut Squash

Ingredients

  • 1 jar Watcharee’s Thai Coconut Curry Sauce (9.8 fl oz)
  • 12–15 medium shrimp, peeled and deveined
  • 1 cup butternut squash, diced into small cubes
  • ½ onion, thinly sliced
  • 1 small bell pepper, cut into thin strips
  • 1 tbsp cooking oil
  • 1 cinnamon stick
  • 1–2 whole star anise

For Serving

  • Steamed Thai jasmine rice

Directions

  1. Heat the cooking oil in a medium pot or deep skillet over medium heat.

  2. Add the sliced onion and stir-fry for about 1 minute, until fragrant and slightly softened.

  3. Add the bell pepper and diced butternut squash. Stir gently to combine.

  4. Pour in Watcharee’s Thai Coconut Curry Sauce. Add the cinnamon stick and 1–2 whole star anise. Stir to coat the vegetables.

  5. Cover and simmer over medium-low heat for approximately 5 minutes, until the squash begins to soften.

  6. Add the shrimp and gently stir into the curry. Continue simmering for about 5 minutes, until the shrimp are opaque and the squash is tender. If the squash needs more time, simmer the vegetables longer before adding the shrimp.

  7. Remove the cinnamon stick and star anise. Serve hot with steamed Thai jasmine rice.

Frequently Asked Questions (FAQ)

The curry can cook in about 10 minutes when you use precooked squash and have the ingredients ready. Raw butternut squash often needs additional simmering time.

Butternut squash, bell peppers, onion, zucchini, and carrots are all delicious choices.

Yes. Thaw completely and pat dry before adding them to the curry.

These whole spices lend warm, aromatic notes that complement coconut curry and sweet butternut squash. Remove them before serving.

Yes. Substitute firm tofu or extra vegetables for the shrimp. Watcharee’s Thai Coconut Curry Sauce is vegan.

No. Watcharee’s Thai Coconut Curry Sauce is ready to use.

Steamed Thai jasmine rice is a classic pairing. Rice noodles or egg noodles also work well.

I'm Watcharee!

My passion is sharing the best of Thailand’s culinary traditions and inspiring Thai food lovers to create quick and healthy meals at home.

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