Coconut Curry Squash Stew

Coconut Curry Squash Stew

Chef Tommy Thothongkum



Here’s a dish that is vegetarian, has some spice, feels light, but is filling on a hot summer day or cold winter night.
I have omitted the fish sauce to keep this dish vegetarian, but I would suggest to use fish sauce if you can.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes 4 portions


  • ¼ cup lemongrass, chopped

  • ¼ cup ginger, chopped

  • 4 each lime zest

  • ¼ cup red onion, chopped

  • 2 tbsp olive oil

  • 3 tbsp red curry paste

  • 2 qts vegetable stock

  • 1½ cups coconut milk

  • 3 cups butternut squash, medium diced

  • 3 cups Yukon potatoes, medium diced

  • 4 cups yellow squash, medium diced

  • 4 cups zucchini, medium diced

  • 3 cups baby spinach


  1. In a stock pot, sauté lemongrass, ginger, lime zest, and red onion in olive oil until fragrant. Add red curry paste.

  2. Add vegetable stock and coconut milk. Bring to a boil, then reduce to a simmer.

  3. Add butternut squash and Yukon potatoes to the liquid and cook for 15 minutes. Then add the yellow squash and zucchini. Cook for another 10 minutes.

  4. To finish, add the baby spinach.