Thai Green Curry Butternut Squash Risotto with Cashews
If you’ve never tried ricing vegetables before and using them as a grain substitute, let this be your inspiration! Here, we take butternut squash, rice it, and cook it in a green curry paste with coconut milk as a Thai style risotto dish. It’s topped with crunchy chopped cashews for a perfect consistency!
I made two versions of this curry – one with chicken and one without, depending on your dietary preferences. If you don’t use chicken, I recommend using another protein – perhaps stirring in some tofu, some edamame beans, or your favorite plant based protein!
I love green curry paste, it’s more subtle than red curry paste and it transports me back to our Thai vacation. The butternut squash is slightly sweet and cooks to an al dente texture that leaves you saying, “that’s not real rice?!” It’s that good!
How to make vegetable rice
- Spiralize your vegetable OR chop it into cubes
- Place the noodles or cubes in a food processor and pulse until rice like
- Use the riced vegetable in a rice or grain dish
Whether you use chicken or not, you’re going to love this butternut squash risotto! If you want to make more risotto-style dishes, try my Crispy Salmon with Butternut Squash Risotto next!
Thai Green Curry Butternut Squash Risotto with Cashews
Ingredients
- 4 cups cubed butternut squash
- 1/4 cup raw cashews
- 1 tablespoon coconut oil
- ½ cup diced onion
- 1 garlic clove minced
- 1 ” knob of ginger peeled, minced
- 2 heaping tablespoons green curry paste
- salt and pepper
- 1 15oz can lite coconut milk
- if desired: 1 cup shredded cooked chicken
- 1 lime juiced
- 2 cups baby spinach
- to garnish: fresh cilantro leaves
Instructions
- Place the butternut squash in a food processor and process until rice-like. Pour into a bowl and set aside. Wipe out the food processor and add in the cashews and edamame and pulse until chopped. Set aside.
- Heat the oil in a large skillet over medium heat. Once the oil is shimmering, add the onion, garlic, and ginger and cook for 1 minute or until fragrant. Add the curry paste and stir until vegetables are coated. Add the butternut squash rice, season with salt and pepper, and stir well to combine for about 1 minute. Add the coconut milk and stir well to combine. If using chicken, add in the chicken here. Let the mixture cook for 5-10 minutes until butternut squash is no longer crunchy.
- Once butternut squash rice is about done, stir in the lime juice and spinach and let cook for 1-2 more minutes or until spinach wilts. Remove from heat, divide into bowls, top with cashews and edamame, and garnish with cilantro. Serve warm.
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