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  • Writer's pictureKit

Butternut Squash & Salmon Curry

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  • 2 cups butternut squash (or any squash/sweet potato), cubed

  • 2 cups salmon (or any fish/shrimp/chicken/tofu), cubed

  • 2 tablespoons garlic/ginger combined, minced

  • 1 tablespoon oil

  • 1 can coconut milk (or any other milk)

  • 1 tablespoon or more curry (any Thai) paste

  • 1 tablespoon fish sauce

  • 2 tablespoons chopped herbs like cilantro, basil, or scallion

  • Cracked pepper to taste


  • Sauté garlic, ginger with oil in a heated pan until fragrant

  • Add squash, stir for a few minutes, salt and pepper

  • Add fish

  • Add half coconut milk

  • Mix curry paste in coconut milk, add to pan

  • Add herbs, fish sauce

  • Cover to simmer until squash is soft - enjoy with warm rice or noodles.

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