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Slow Cooker Saucy Thai Butternut Squash Curry with Noodles. This most DELICIOUS autumn inspired curry is extra saucy, spicy, sweet, and served over egg noodles. Add all the ingredients to your slow cooker, turn it on, and forget about it. So easy, super healthy, warm and cozy. Perfect for the busy fall nights ahead.
I’ve decided that all Mondays are made better, and easier, with recipes like this slow cooker curry.
Things have been beyond hectic over here, and while I love it so much, and am so grateful for all the amazing opportunities and fun things we are doing with HBH, it’s definitely left me with much less time! I’m in NYC today for work, heading home late tomorrow, and as soon as I get home I will hit the ground running. Working on organizing the studio, projects I have yet to announce (but hinted about…), and upcoming content for HBH. I’m excited about it all, but again, it just means things are busy.
Pretty sure you all can relate, right?
Thankfully we have slow cooker recipes to help save the day.
Enter this curry that’s all things fall, all things healthy, and all things delicious.
This is one of those great recipes that honestly requires almost no thought to make, practically no time, and conveniently uses many pantry staple ingredients. It can also be made not only in the slow cooker, but in the instant pot as well.
Promise it is not too good to be true.
The details.
Come late September, butternut squash is positively my favorite vegetable to cook with. It’s sweet, savory, and so satisfying. I love pairing it with all kinds of things like, soup, pizza, pasta, Indian dishes, and even pancakes, it’s incredibly versatile.
So, I’m excited to share this curry. You ready to hear how to make it? OK cool, it’s super quick.
Add the cubed butternut squash, Thai red curry paste, coconut milk, and a handful of other ingredients to your slow cooker. Set the cooker, forget about it for six or hours, come home, smell the delicious smells, boil some egg noodles, plate and enjoy!
Yes, it truly is as simple as that.
I served my curry over egg noodles with a handful of fresh pomegranate arils, but you could just as easily serve this with rice noodles or even rice. We decided that this is best with noodles, but make your own choice here, and use your favorite carb. Quinoa would be equally great!
As for the pomegranate, I love the sweet burst of flavor the arils give to the dish. They bring a pop of bright fresh color, and the flavor pairs extremely well with the Thai flavor happening in this curry. Also? I just love pomegranates and am very happy they are coming back into season. Expect to see lots of the pretty little jewels sprinkled throughout my recipes this fall.
Perfection in my eyes, and perfect for any night of the week, but especially a busy Monday night!
OH, and bonus? This is (almost vegan) and totally healthy. Cool. Cool.
If you make this slow cooker saucy Thai butternut squash curry, please be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Slow Cooker Saucy Thai Butternut Squash Curry with Noodles
Servings: 6
Calories Per Serving: 1098 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/3 cup Thai Red curry paste
- 2 cans (14 ounce) coconut milk
- 1-2 cups low sodium veggie broth
- 1 tablespoon fish sauce
- 1 tablespoon creamy peanut butter
- 4 cups cubed butternut squash
- 1 stick cinnamon
- 1 inch fresh ginger, grated
- juice from 1 lime
- 2 cups shredded kale
- 1 pound wide egg noodles, such as tagliatelle
- 1/4 cup fresh cilantro, or basil, roughly chopped
- 1 pomegranate, arils for serving
Instructions
- 1. In the bowl of your slow cooker, combine together the curry paste, coconut milk, 1 cup broth, fish sauce, and peanut butter. Add the butternut squash, cinnamon, ginger, and lime juice. Season lightly with salt and pepper. Cover and cook on low for 4-5 hours or on high for 2-3 hours.2. Stir the kale into the curry and cook 5 minutes until wilted. Stir in the cilantro (or basil). If the curry is too thick, add broth to thin.3. Meanwhile, bring a large pot of salted water to a boil. Boil the noodles according to package directions. 3. To serve, divide the noodles among bowls and spoon the curry overtop. Top with pomegranate arils and cilantro. Enjoy!
Instant Pot
- 1. In the bowl of your instant pot, combine together the curry paste, coconut milk, 1 cup broth, fish sauce, and peanut butter. Add the butternut squash, cinnamon, ginger, and lime juice. Season lightly with salt and pepper. Cover, select the manual setting, and cook on high pressure for 8 minutes.2. Once done cooking, use the quick release function and release the steam. Set the instant pot to sauté. Stir in the kale and cook 5 minutes until wilted. Stir in the cilantro (or basil). If the curry is too thick, add broth to thin.3. Meanwhile, bring a large pot of salted water to a boil. Boil the noodles according to package directions. 3. To serve, divide the noodles among bowls and spoon the curry overtop. Top with pomegranate arils and cilantro. Enjoy!
This is a great recipe. I think it would help if in the ingredients list it said “2 14oz-cans of coconut milk”, and also “1-2 cups of chicken broth is using the slow cooker”. I accidentally put the broth in the InstantPot version, and as a result it came out much too soupy! (I ended up removing the squash cubes and reducing the liquid until I liked it)
Hi Mireille,
Thanks so much for making this recipe and sharing your feedback! Sorry to hear about any confusion you had while making the dish! xx
I made this for the first time and loved it. I was thinking of adding some tofu cubes and cashews. Do you think that will work OK, and at what step do you suggest I add them? Thank you.
Hi Estelle,
Amazing!! So glad to hear that this dish was enjoyed and thanks a bunch for making it! Sure, sounds like a great idea, I would add in step 2. xx
This sounded so delicious. I made this and followed all directions and cooked in a slow cooker on low for 4.5 hours. Like others have said, it came out like watery soup. Anything I could have done different to thicken it up?
Thanks
Hi Ava,
Thanks so much for giving this recipe a try and sharing your feedback, so sorry to hear it was watery. Honestly, I have no idea why this would be happening, if anything it should be thick which is why I shared the instructions for thinning it out. Again, sorry for the trouble!! xx
I just stumbled onto your website and am going to try to make this recipe for vegetarian friends tomorrow night. Is it really a third of a cup of red curry paste? It is so high in sodium and I am worried that it will come out too salty (yes I did buy the low sodium veggie broth).
Hi Nina,
Yes, all of the measurements are correct:) Please let me know if you have any other questions, I hope this recipe turns out well for you! xx
If I wanted to add chicken to this, how would you alter the receipe?
Hey Hayley,
I would add the chicken in step 1. Please let me know if you have any other questions, I hope this turns out well for you! xx
I’ve come to LOVE your cocktail and food recipes, and the inspiration they provide. I just gifted my sister your new cookbook for Christmas! I’m looking to add more vegetables to this particular recipe and was wondering what you’d recommend (and when to add to slow cooker). I was thinking about bell peppers, onions, carrots?
Hey Sarah,
Thanks so much for making so many recipes and your support! Sure, those all sounds great to me! Let me know how this dish turns out, I hope you love it! xx
Any replacement ideas for the fish sauce or peanut butter? My husband has a nut & fish allergy
Hi Paige,
You can use soy sauce for the fish sauce and sunflower seed butter for the peanut butter. Please let me know if you have any other questions! xx
pumpkin seed butter, and a bit of soya sauce
Do I add 2 cans (14 ounces each) or Cocunut milk? Or is it 14 ounces total?
Thanks!
Hey Erin,
You are going to use 2 cans, so a total of 28 ounces. Please let me know if you have any other questions! xT
Looks so good! If you were going to take this to a friend for dinner, would you go ahead and add in the egg noodles? Or boil them and put them on the side / sub something like quinoa on the side?
Hey Sophie,
I would just keep them on the side so they don’t get soggy. I hope you love this recipe, please let me know if you give it a try! xx
This recipe is soooo delicious and I love that it’s so simple in the slow cooker. It has become one of our family’s regular vegetarian night dinners. I’m thinking of adding Dahl or lentils next time to up the protein, any other recommendations for increasing protein? Oooh, just thought of tofu! 😋
Hey Umi,
I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! Lentils or chickpeas would be great to add! xx
My kiddo is allergic to peanuts. Can I use almond butter or a different substitute for the peanut butter? Thanks!
Hi Amanda,
You bet! Sunflower seeds butter would be great:) I hope this recipe turns out amazing for you! xx
Is it possible the freeze this
Hey Lili,
Sure, I would just freeze the sauce without the noodles. Please let me know if you have any other questions! xTieghan
Does the butternut needs to be cool before ?
Hi Valerie,
So sorry, I am not sure what you are asking. All you need to do is cube the butternut squash and add it to step 1. Please let me know if you have any other questions! xx