by Olena

Thai Shrimp Curry with Squash

Olena Osipov
5 from 12 votes

Thai Shrimp Curry with Squash

I love homemade Thai food: Thai mango curry, slow cooker Thai chicken thighs and Thai salmon. This Thai shrimp curry is one of those weeknight dinners quickly thrown together in a skillet and you have a healthy restaurant quality meal. Easy curry with coconut milk, shrimp, butternut squash and a blend of simple Thai spices, this curry is quick, decadent and with a bit of a fiery kick. Not too much because of little people. You can definitely kick the heat up a notch by adding more curry paste.

My kids love shrimp but not the squash. When plating, I simply leave it out of their plates. I’m standing strong for not not cooking separately for the kids and it works with minor adjustments.

Thai Shrimp Curry with Squash on a blue plate overtop of white rice

Thai cuisine is really simple to recreate at home. I make sure to always have red curry paste, fish sauce and kaffir lime leaves on hand. That’s all you need out of “weird” ingredients. I highly recommend Thai Kitchen brand. I hope coconut milk isn’t something you are shy of.:)

I usually get kaffir lime leaves at an Asian store. They are basically Thai bay leaves and can be stored forever tightly sealed in the freezer. You can omit them or replace with (Thai) basil leaves.

Thai curry sauce in skillet. Raw shrimp added to sauce on skillet

Thai Shrimp Curry with Squash

I thought sweet butternut squash was a great addition to this shrimp curry. It is a starchy vegetable which means complex carbohydrates. These carbs that are good for you. I personally find the curry quite filling without rice as it’s a complete meal on its own. Boys might prefer to have it with rice. I used white rice for photos (don’t ask) but I highly recommend brown rice as it’s healthier!

Also bean sprouts add a refreshing crunch to the dish. However you serve, make sure to top the curry with fresh green onions, cilantro and a lime wedge on a side for a true Thai cuisine experience at home. Enjoy!

Thai Shrimp Curry with Squash served over white rice on blue plate

Thai Shrimp Curry with Squash

Thai Shrimp Curry with coconut milk, butternut squash, red curry paste is a healthy and easy dinner recipe.
5 from 12 votes
Print Save Rate
Prep Time: 7 minutes
Cook Time: 35 minutes
Servings: 6 servings
Calories: 258kcal
Author: Olena Osipov


  • 1 small onion finely chopped
  • 2 garlic cloves crushed
  • 2 tsp fresh ginger grated
  • 3/4 tbsp coconut oil
  • 14 oz coconut milk light (canned)
  • 1/4 cup tomato paste
  • 2 tsp fish sauce
  • 2 tsp red curry paste
  • 2 tsp honey
  • 1 tsp cornstarch optional
  • 5 kaffir lime leaves optional*
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 lb butternut squash cut into 1" cubes
  • 1 large red bell pepper diced
  • 1.5 lbs shrimp raw & thawed
  • 2 lime wedges or more to taste
  • 3 tbsp green onions chopped
  • 3 tbsp cilantro chopped


  • Preheat large deep skillet on low heat and add coconut oil, spreading with spatula. Add onion, garlic, ginger and cook for 5 minutes, stirring occasionally.
  • Add coconut milk, tomato paste, fish sauce, red curry paste, honey, cornstarch, kaffir lime leaves, salt, pepper and whisk until combined. Increase heat to medium - high and bring sauce to a boil. Once boiling, reduce heat to low and cook for 5 minutes or until sauce thickens a bit.
  • Add squash and bell pepper, stir, cover and cook on low for 20 minutes or until squash is cooked al dente. Add shrimp, cover and cook for another 5 minutes. Do not over cook as shrimp will become rubbery.
  • Gently stir the curry, adjust salt to taste, squeeze lime, top with green onions and cilantro. Serve hot with brown rice or quinoa.

Store: Refrigerate covered for up to 4 days or freeze in an airtight container for up to 3 months.


    • *I usually get kaffir lime leaves at an Asian store. They are basically Thai bay leaves and can be stored forever tightly sealed in the freezer. You can omit them or replace with (Thai) basil leaves.


    Serving: 1cup | Calories: 258kcal | Carbohydrates: 20g | Protein: 25g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 182mg | Sodium: 462mg | Potassium: 434mg | Fiber: 3g | Sugar: 7g | Vitamin A: 8963IU | Vitamin C: 48mg | Calcium: 211mg | Iron: 3mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    26 comments on “Thai Shrimp Curry with Squash

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    1. If I can’t find thai basil leaves or kaffir lime leaves, do you suggest I use something else or just leave them out?


    2. 5 stars
      Just made this – my family really loved it! I didn’t have bell pepper so added more onion and substituted broccoli.I precooked the cubed butternut squash in the microwave and added it to the sauce. I also sauteed the shrimp separately in garlic and butter for the vegetarians here. Thanks so much for this!

    3. 5 stars
      I made this but had no cilantro so used parsley (flat) instead, and ground ginger. Also no kaffir leaves. So I guess it will be an approximation. It was excellent: nice and spicy. The shrimp were rather time consuming,so maybe its best to use pre- peeled shrimp.

    4. 5 stars
      This was really good! I added some simbal and a bit of franks because we like it spicy! Also I thinned the sauce a bit because it’s thick and then it goes a lot longer.

    5. This just sounds so delicious and I cannot wait to try it! My son is home from deployment and Curry is when his favorite dishes, so I’m excited to make this for him! Where do I find the mint leaves?

      1. Hi Joni. Awe, I’m thinking about it all the time when my boys grow up they will be coming home for mom’s homemade meal. Might be one of my ways to see them more.
        Kaffir lime leaves are sold at Asian stores. Just google one near you. You could also use Thai basil if you find it fresh. Those are specialty items carried by Asian stores mostly. If you don’t have them that is OK.

    6. Olena, I just realized every time I make one of your recipes, I say to my son, “Every recipe I make of her’s is awesome!” And he agrees. Thank you! This (among others) was delicious!

      1. That is refreshing to hear because all I seem getting lately is um weird complaints and some generally unhappy emails.:) I think my ️recipes are pretty straightforward and quite tasty. At the end of the day I’m not Martha Stewart enterprise and this is kinda my online recipe collection. Glad you guys enjoy them!!!

    7. I love kaffir lime leaves- and Thai curries! I can buy all sorts of Thai ingredients here– I take lemon grass, galangal, and kaffir lime leaves to my aunt who is a foodie when I visit the states- she freezers the kaffir lime leaves as well. I love the actual limes themselves!

    8. 5 stars
      Another fabulous recipe! Followed it exactly and it was a real winner! My whole family loved it. Keep em coming! 🙂

    9. 5 stars
      Well butternut squash is a huge winner around here, Love it love it love. Was the number one food I craved when pregnant, can’t believe you’re kids don’t like it! It’s the shrimp I need to try, never have had it. But you have so many wonderful ingredients going on here that I’m ready to give it a whirl.

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