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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!
I make a ton of your recipes and love them all but rarely comment (3 boys 7 and under will leave you with little time on your hands!). Anyhow, after reading some of the reviews on this recipe, I just had to say that I made it tonight and it was incredible! It was creamy and flavorful and perfect for the first cool evening of the season. I took a few things into account, after reading the reviews:
No added water
3/4 cup broth (mostly because it’s all that was in the open carton and I didn’t want to open another one. Figured I could add pasta water if the curry ended up too think)
I left the squash pretty large—2” chunks. I think that allowed the squash to break down a bit, adding to the creaminess, yet leaving it large enough to still be chunks. Also, I left it cooking an extra 1/2 hour on high because my kids distracted me!
So…this is very long but with fall upon us, I have to encourage people to make this! It was incredible! Also, if anyone is curious…we’re vegetarian with a peanut allergy so subbed almond butter for peanut and soy sauce for fish.
Thanks for another winner!!
Hi Stephanie! Thank you so much for trying this and so many other recipes of mine! I am really glad this turned out so well for you! I hope you all have an amazing week! xTieghan
Tieghan, your pictures and recipes always speak to me and I love trying them out! I’ve just turned on the slow cooker for this one and can’t wait for dinner tonight! Just one question, would you just add a bit more coconut milk to make it milder, as I’ll be serving this for my family’s dinner tonight? Will tag you on Insta if it’s a success!
Hey Denise,
Thanks for much for your kind message! Yes totally fine to add more coconut milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just made this today and like many commenters, my curry also came out very watery and tasteless. I was very surprised as I’ve done several of your recipes and they were really good.
Hi Claudia! I am really sorry to hear that. Is there anything that could have changed while making it? I would love to help! xTieghan
Thank you so much for this delicious recipe, my husband and I made this in our slow cooker and it was a delicious, warming treat – loved the ratios (and I added a few extra sneaky vegetables – even the kids didn’t notice!)
Thank you
Thank you so much Sandra! xTieghan
For step 2, is this done after everything has cooked for 4-5 hours?
Hi Jessica,
Yes, that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan
How to adapt for stove top recipe please?
Hi Susan,
You can simmer on the stove on medium high heat for 30 minutes or until the squash is tender. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious, eating it right now and the husband is also loving it. I only used 1/2 cup of vegetable stock (instead of 2 cups) and added a tsp of corn starch. A lot of the squash cooked down so it was perfectly thick and creamy – you could eat as a soup without any noodles if you want. Pomegranate seeds were great on it. Only things missing were kale (used spinach) and fresh cilantro/basil as i didn’t have these. Thank you for the recipe – putting it in my recipe box to make it again definitely! I’m sure i overcooked it but I don’t care, it’s excellent. Can’t wait for leftovers tomorrow.
Hi K!
It is so great to hear that this turned out so well for you! Thank you so much! I hope you love it even more with the basil/ cilantro! xTieghan
I should say I use Mae Ploy curry pastes, and this was a new container.
We made this for dinner last night and it was very spicy. Unless you can handle spice, maybe try with 1/2 the red curry paste to start – you can always add more!
Thank you so much Whitney! xTieghan
I love this recipe!! I’ve made it twice For guests since finding it only 3 weeks ago!
One question, can I freeze it? If so, how long will it keep in the freezer?
Thanks x
Hey Bekah! Yes, this freezes wonderfully. It will freeze for up to 4 months. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
Followed the Instant Pot instructions to a ‘T’, minus the extra cup of veg broth… This isn’t curry- it’s soup. Even tried thickening it with some cornstarch but still incredibly liquidy. The sauce, while tasty, was confusing over wide rice noodles.
I would say– skip the broth altogether, add some heat (there is almost none) and pour over rice instead. This was a disappointment.
Hi Summer! I am sorry this turned out too watery for you… Is there anything I could help you with? Please let me know! xTieghan
This recipe was SO incredibly good! The fish sauce gives it a nice umami funk and all the flavors work so well together! I loved the pop of freshness from pomegranate seeds. Definitely adding to my regular rotation. My husband loved it as well! He had it over rice noodles and I had mine over quinoa for some added protein.
Hi Emily! That is so amazing to hear! I am so glad this turned out so well for you both! xTieghan
Can I substitute sweet potatoes for the butternut squash? I was thinking of adding raisins instead on the Pom seeds, any thoughts?
Hi Lisa! Sweet potatoes will be great. Love that idea! And yes, raisins will work too. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I used frozen butternut squash and didn’t add the broth since I expected more liquid from the frozen vegetable. I set it in my instapot for the 8 minutes but the butternut squash was super mushy. Any ideas of what could have gone wrong?
Hi Gabriela, the frozen butternut squash will automatically be mushy since it’s been frozen (once thawed, it softens). Cooking in the instant pot will only add to that. Next time, add the squash after cooking, then cook on saute for 5 minutes, until it is warmed. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I have made this so many times, it is so warm, creamy and delicious. I am such a fan of this curry! For some added protein, I’ll sometimes add a hard boiled egg or add in some chick peas at the end. So delicious!!!
Hi Emily! Thank you so much! I am really glad you have been loving this recipe! xTieghan