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Butternut Squash Green Curry Rice Noodle Bowls

Butternut Squash Green Curry Rice Noodle Bowls are the ultimate healthy comfort food for busy weeknights. These bowls are filled with butternut squash, crisp veggies, rice noodles, and a silky smooth coconut milk green curry sauce. Lime juice, cilantro, and scallions brighten up this cozy dish and make it over-the-top delicious!

Course Main, Main Course
Cuisine Thai
Keyword butternut squash curry, curry noodles, easy curry recipe, easy green curry, vegan curry, vegan green curry, vegetable green curry
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4
Author Molly | Spices in My DNA

Ingredients

  • 1 tablespoon coconut oil
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, finely chopped
  • 1/4 cup Thai Kitchen Gluten Free Green Curry Paste, 4 oz (Pack of 6)" rel="nofollow">green curry paste*
  • 1/2 of a medium yellow onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cubed butternut squash
  • 1 yellow bell pepper, thinly sliced
  • 1 cup sugar snap peas, thinly sliced
  • 1 cup broccoli florets
  • 2 (15 ounce) cans full-fat coconut milk*
  • 1 cup vegetable broth
  • juice of 1 lime
  • 1/4 cup chopped cilantro, plus extra for serving
  • thinly sliced scallions for serving
  • cooked rice noodles for serving*
  • cripy tofu for serving (optional)*
  • lime wedges for serving

Instructions

  1. Heat a large skillet, preferably nonstick or cast iron over medium to medium-high heat. Add the coconut oil. Once melted, add the ginger and garlic and sauté for 30 seconds to 1 minute, until fragrant. Add the curry paste, and sauté for 5 minutes, stirring frequently. Add the onion, salt, and pepper and cook, stirring frequently, for an additional 5 minutes, until onions are translucent. Add the butternut squash, and cook for 3-4 minutes, until it starts to become tender.

  2. Add the coconut milk and vegetable broth and raise heat to high. Once boiling, reduce heat and simmer for 5-6 minutes, stirring occasionally. Lastly, add the bell pepper, snap peas, and broccoli, and simmer for another few minutes until vegetables are just tender (or until desired doneness is reached!) Remove from heat and stir in the lime juice and cilantro. Season to taste with additional salt if desired.

  3. Ladle the curry over a pile of rice noodles and garnish with extra cilantro, chopped scallions, and crispy tofu on top if desired. Serve with lime wedges.

Recipe Notes

*This is the green curry paste I use and love!
*I recommend using full-fat coconut milk for this recipe. Lite coconut milk is not as rich and will not deliver the same flavor.
*I like to use the flat, Pad Thai style rice noodles for this recipe. For a lower carb option, you could use vegetable noodles, or cauliflower rice!
*For the crispy tofu: On a parchment lined baking sheet, toss together 1 (14 ounce) block extra firm tofu, pressed for at least 30 minutes, cut into ½-¾’’ cubes, 1 tbsp. olive oil, 1 tbsp. soy sauce, ½ tsp. garlic powder, ½ tsp. onion powder until coated. Sprinkle on 1 tbsp. tapioca starch or cornstarch, ¼ tsp. salt, and ¼ tsp. pepper and toss once again until coated. Bake at 425℉ for 30-35 minutes, tossing once during cooking, until golden brown and crispy.