Green Curry Calabasa Squash Stew

  • Yield: 6 to 8 servings

Some green curry pastes have dried shrimp in them. If you don't eat seafood, check the labels and substitute yellow curry paste, which is usually vegetarian. You can find these pastes in any Asian market. You can substitute butternut squash from the calabasa if you prefer. Serve over rice.


1tablespoon canola or peanut oil
1large red onion, diced
3 ribs celery, sliced
3 garlic cloves, minced
1tablespoon minced fresh ginger root or galangal
2tablespoons green curry paste
4cups peeled and cubed (1-inch) calabasa squash
1large sweet potatoe, peeled and cut into 1-inch cubes
1 (13.5-ounce) can light cocnut milk
2cups water or vegetable broth
1large tomato, cut into thin wedges
1/2cup shredded fresh basil
1/4cup chopped cilantro
1/4cup fresh mint
Juice of 1 lime (2 tablespoons)
1/4cup chopped peanuts or cashews, for garnish


  1. Heat oil over medium heat in a large saucepan with a heavy bottom. Saute onions, celery, garlic, ginger and curry paste 4 to 5 minutes until lightly browned. Add squash and sweet potatoes and continue to saute 1 minute.
  2. Add coconut milk and water or broth. Cover and simmer 20 minutes until vegetables are tender. Uncover and add tomatoes, basil, cilantro, mint and lime juice. Garnish with peanuts.  

Nutritional Info *per serving

  • Calories 156
  • Fat 7g
  • Saturated Fat 2g
  • Cholesterol 0mg
  • Sodium 79mg
  • Carbohydrate 24g
  • Fiber 5g
  • Protein 4g