Thai Red Curry with Tofu, Butternut Squash & Green Beans
Watcharee Limanon
2-3
5 minutes
15 minutes
Thai Fusion
Dinner
Some of my favorite weeknight dinners are the simplest! This Thai Red Curry with Tofu, Butternut Squash, and Green Beans comes together with just four ingredients in about 15 minutes.
The sweetness of butternut squash pairs beautifully with tender tofu, crisp green beans, and the rich, aromatic flavors of Thai red curry.
With Watcharee’s Thai Red Curry Sauce, there’s no need to prepare curry paste from scratch or add coconut milk. Simply combine everything in one pot, simmer, and enjoy!
This easy vegan, gluten-free Thai curry is perfect for busy weeknights. Serve over steamed Thai jasmine rice for a comforting, flavorful dinner.
Ingredients
- 1 jar Watcharee’s Thai Red Curry Sauce (9.8 fl oz)
- 1 block (about 14 oz) firm tofu, drained and cut into bite-sized cubes
- 1 cup green beans, trimmed and cut in half
- 1 cup butternut squash, diced into small cubes
For Serving
- Steamed Thai jasmine rice
Directions
Place the cubed tofu, green beans, and diced butternut squash in a medium pot or deep skillet.
Pour in one jar of Watcharee’s Thai Red Curry Sauce.
Gently stir until all ingredients are evenly coated with the curry sauce.
Cover and simmer over medium-low heat for approximately 10 minutes, stirring occasionally, until the butternut squash is tender and the green beans are cooked to your liking.
Spoon the curry over a bowl of steamed Thai jasmine rice. Dinner is served!
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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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