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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!
My boyfriend and I made this over the weekend for some friends coming over for dinner. We couldn’t find any butternut squash (nor and type of squash or potatoes Dx) so we subbed it with sweet potato, but oh my gosh. It was Amazing. The curry sauce was soooo delicious, and over the egg noodles!?! Loved it. Everyone loved it! We think we might try it again with chicken next time. Thank you for the recipe!
Thank you so much Racquel! I am so glad this turned out so well for you!! xTieghan
This looks AMAZING, but I was disappointed to see that it is not actually vegetarian. What might one use that could replace the fish sauce?
Hi Carolyn, you can use soy sauce to make this 100% vegetarian. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
First time using our Instant Pot…the instructions worked perfectly and the curry was yummy! The broth was a little thinner than we anticipated but cutting back on the veggie broth next time will probably fix that. The pomegranate seeds were just the right fi finishing touch 🙂
I am really glad you enjoyed this Jennifer! Thank you so much! xTieghan
Hello! Cooked this. It was so good. Note: However, 7/8 minutes in the instapot was too long! The squash overcooked.
Hi Nancy! I am sorry to hear that! If you have any questions please let me know! xTieghan
I made this for the first time last night and it was amazing! The only change that I made was to add tofu and it was absolutely delicious.
The pomegranate gives a hint of sweetness to the dish and just brings everything together. Will definitely be making this again!
Thank you so much for sharing this wonderful recipe!
That is so great! Thank you so much for trying this Stephanie! xTieghan
Made this for lunch today in my Instant Pot. No water as mentioned in a lot of the comments (I think you’ve changed the recipe?). I used frozen squash. Mostly mush but tons of flavor! My red curry sauce must have extra spice because it’s super spicy (great for clearing the sinuses!) but still quite good. I put it over ramen noodles but I think it’d be better on rice. Will make this again with a different curry sauce and see. Thanks for another great recipe!
Hi Annette! I am so glad you enjoyed this recipe! Thank you so much for trying it! xTieghan
Hi, I made this today on the slow cooker for 3 hours (Instant Pot) with 2 cups coconut milk as described 1 cup broth. It came out as a soup, not thick or creamy at all and the butternut squash was cooked but firm. Will try again with less water. Thanks.
Hi Jackie! I am sorry to hear that! Are there any questions I could help you with? Or anything that went wrong with the recipe? xTieghan
Delicious recipe, it was a hit at my potluck! However, if you leave it in the crock pot too long the squash will start to melt into the curry and not stay in chunks.
I am really glad you liked this! Thank you! xTieghan
Was a but disappointed in this. Had the same issues as a few other folks — Came out a bit too watery and quite bland. Going to try to add some more spices and acid to see if I can bring out the flavors a bit more. Thanks for sharing the recipe though and nice plating in your photos!
Hi! I am really sorry to hear that! Are there any questions I could help you with? I hope the acidity helps! xTieghan
Taste:
—Way too much Red Curry Paste, aka, very, very spicy
—Overly sweet, yet flavorless broth
—The broth tasted WAY better pre-cinnamon stick. Which is weird, considering the broth ended up tasteless at the end.
Consistency:
—WAY too much liquid in recipe (I got a thin soup using 2 cans coconut milk and 1C broth)
—8 min in Instant Pot = mushy butternut squash
—No need to cook the kale, just stir it in and the residual heat wilt it
Verdict: Was super excited to make this, but it just didn’t taste good at all. In the slightest. I won’t be making this again or recommending it to anyone.
Hi Alissia! Are there any questions I could help you with or anything that could have gone wrong with the recipe? I would love to help! Please let me know! xTieghan
I was just introduced to your site and the recipes look wonderful. I wonder if you ever considered setting up your comments section like Deb from Smitten Kitchen does. I like how she has a tab for people who actually have made a recipe. It drives me crazy to just see people say “Looks wonderful.” “Looks yummy.” “I’d like to make it.” While I’m sure you enjoy those compliments it isn’t helpful to the home cook who is considering the recipe. Just my two cents. I look forward to trying some of the recipes so I can add comments.
Hi Ann! Thank you so much for the suggestion! I will look into it! xTieghan
This one didn’t work at all for me. Not sure what went awry but it was lacking in flavour and pretty wet. I followed the recipe but it just was a flop for me. I trust you have good recipes (just found you) by the looks of your website. Sometimes these things happen, I guess. Thanks.
Hi Michelle! I am so sorry to hear that! Are there any questions I could help with? Please let me know! xTieghan
This recipe was amazing! I was a little nervous about trying it because its not something id normally eat. I used maybe 1/4 cup curry instead of 1/3 and it was just right for me! Definitely chop the kale up pretty well.
Amazing! I am so glad you loved this recipe Alex! Thank you so much! xTieghan
I didn’t love this one, it wasn’t enjoyable to eat. Tasted a little puke-y
Hi Rachel! I am really sorry to hear that! Did you change anything about the recipe? Or have any questions to make this better for you? Let me know! xTieghan
Just made this tonight! It’s amazing. I read the other comments about it being too liquidy so I was hesitant to try it, but it’s exactly how curry is supposed to be! l only used one cup of veggie broth and added lots more kale and squash. So good!!! I will be making this one again!
I am so happy to hear that Kiera! Thank you so much for trying this! xTieghan