I don't know about where you are, but in Colorado it went from 90 and sunny, to a week of 50s and rain, to our first SNOW. Blerg. The magic of changing leaves and fun sweater weather was out. It was just plain cold.
There is something about Thai curry spices that are warm and comforting during the cool, grey, fall weather. I already made one fall/curry mashup, but it is time for another! Cutting and peeling hard winter squashes is super annoying, but it's worth it. Aside from that task, this sweet and spicy curry dish comes together pretty quickly.
I use jarred curry paste, because that's the kind of person that I am. This is a weeknight, we're talking about! That said, feel free to make your own! Do people even do that? I sure don't. But I do recommend Thai Kitchen's red curry paste, because it uses all clean ingredients, and doesn't even have added sugars (making this dish both 21 day sugar detox and whole30 compliant).
I served this dish over my basic caulirice, but you could serve it over regular rice as well. The best part is that this makes enough for leftovers. It warms up perfectly for a weekday lunch!
Thai Turkey and Squash Curry
1 red or yellow bell pepper, sliced
1/2 an onion, sliced
1 lb. ground turkey
1 medium acorn squash, peeled and diced
1, 14oz. can coconut milk
6T red curry paste
salt and pepper
optional: top with fresh basil and cilantro
- Melt 2T of coconut oil in a large pan over medium heat.
- Sauté the onion and pepper until lightly browned. Add a pinch of salt and pepper.
- Once the veggies have softened, set them aside. In the same pan, brown the ground turkey until it's cooked through.
- Set the turkey aside, with the veggies.
- Add 2T coconut oil to the pan and add the acorn squash. Cook it for 5 minutes, until it begins to brown.
- To the squash, add 1/2c water, coconut milk, and curry paste. Whisk until everything is combined. Put the lid on the pan and simmer until the squash is soft.
- Add the turkey and veggies back to the pan, as well as the remaining 1/2c water.
- Simmer everything for 5 more minutes with the lid off, until everything is heated through.
- Serve with rice or my Basic Caulirice.
If you decide to throw this together, snap a photo for Instagram, and tag me! I love seeing what you cook. Or, you can Pin the picture below to make this another time.