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Challenge: Fall Harvest

Thai Red Curry with Beef and Butternut Squash

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Warm up the house by inviting your friends and family over for this easy-to-make curry with beef and butternut squash.



  • 2½ lb. chuck roast, cut into 2-inch chunks
  • Salt and black pepper
  • Cooking oil
  • ¼ cup Thai red curry paste
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice (1 lime)
  • 14 oz.-can coconut milk
  • 1 14-oz.-can of chicken broth
  • 1½ - 2 lb. butternut squash, cut into 2-inch chunks
  • 3-4 leaves of Thai basil, torn
  • Cooked jasmine rice to serve (optional)


  1. In a large bowl, toss the beef with about 1 tsp of Kosher salt and 1 tsp ground black pepper.
  2. Heat a couple of tablespoons of cooking oil in a Dutch oven or large pot over medium-high heat.
  3. Brown the beef for about 2 minutes, flip and brown the other sides, about 5 minutes total. Work in batches. Set aside.
  4. To the pot, add the curry paste, ½ cup of coconut milk, fish sauce, and lime juice. Stir to combine and scrape up the browned bits. Add the rest of the coconut milk and chicken broth.
  5. Add the beef and the the squash. Lower the heat to medium-low and let simmer, partially covered for about 2 hours or until the beef is fork-tender. During the last 15 minutes, add the basil.
  6. Serve with a generous serving of jasmine rice or noodles.

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