This Beef and Butternut Squash Curry over egg noodles is a lifesaver on busy nights—delicious, hearty, and done in under 30 minutes.
Beef Curry with Butternut Squash came together purely by accident one night when I forgot to put the rice on. There I was with a steaming pot of delicious curry, but nothing to soak up the rich, flavorful sauce.
In a moment of pantry desperation, I stumbled upon a half-full package of egg noodles. Initially, I considered using lentils (I’m obsessed), but thankfully I realized that might be a bit much. Egg noodles turned out to be a perfect match, soaking up the sauce beautifully and adding a cozy, rich touch to the dish.
Table of Contents
Reasons to Love This Beef Curry
- I love that it’s packed with nutrients from both the beef and squash—so wholesome!
- It’s a fantastic way to introduce the kids to new and exciting flavors.
- Leftovers are a lifesaver because this Beef and Squash Curry recipe reheats well.
Recipe Ingredients
- Chili Garlic Sauce: Delivers a spicy, garlicky punch with tangy, savory, and subtly sweet undertones, adding boldness and depth.
- Red Curry Paste: Adds a spicy, aromatic kick that makes the curry taste so authentic.
- Butternut Squash: Love how it adds a subtle sweetness and creamy texture.
- Coconut Milk: Makes the curry so rich and creamy, mellowing the spice just enough for a silky, comforting texture.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Herbs and Spices Variation: Add fresh ginger or lemongrass for a zesty kick. A sprinkle of ground cumin or fresh coriander can deepen the flavor profile, while a touch of turmeric adds a lovely golden hue. For a fresh finish, garnish with chopped cilantro, Thai basil, or mint.
- Curry Paste Alternative: If you can’t find red curry paste, don’t worry! Green curry paste gives a fresher, more herbal flavor, while yellow curry paste is milder and slightly sweeter. You can also use curry powder—just add 2-3 tablespoons to taste. Adjust the amount based on your spice preference and enjoy a new twist on this classic recipe.
How to Make Beef and Butternut Squash Curry
Step #1: Heat a wok or heavy-bottomed skillet over medium-high heat and pour in about half the can of coconut milk. Let it heat up and start to bubble, then add the curry paste. Stir the curry paste into the milk by breaking it up with the back of a spoon. Once combined, add the rest of the coconut milk and stir well.
Step #2: Reduce heat to medium, then add the beef pieces to the curry sauce and let cook for one minute. Pour the chicken broth into the pan, stir well, then add the squash pieces. Cover and let cook for 10-15 minutes, or until the squash is cooked through.
Step #3: Stir in the fish sauce and brown sugar, then serve with egg noodles or rice with a tablespoon of chili-garlic sauce on top.
Expert Tips
- Blanch the Squash: To speed up cooking, blanch the butternut squash pieces in boiling water for 3-4 minutes before adding them to the curry.
- Toast the Curry Paste: Before adding the coconut milk, toast the curry paste in a dry pan for a minute to enhance its depth of flavor.
FAQs
Feel free to add your favorite veggies to this beef and butternut squash curry. Bell peppers, spinach, kale, or zucchini are great options. Just add them during the last few minutes of cooking to ensure they stay tender-crisp and don’t overcook.
Absolutely! Making Beef and Butternut Squash Curry in batches is a great idea. Simply double or triple the recipe, cook as usual, and store portions in airtight containers.
Storage Info
Store leftover Beef and Butternut Squash Curry in an airtight container in the refrigerator for up to 3 days. To freeze, transfer to a freezer-safe container and freeze for up to 3 months.
To reheat, thaw in the refrigerator overnight if frozen, then warm on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat in the microwave, stirring every minute until hot.
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Beef and Butternut Squash Curry Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 14 oz can unsweetened coconut milk
- 2 Tbsp. red curry paste - I used Panang
- 3/4 lb. rib-eye or flank steak - thinly sliced crosswise into 2-inch strips
- 1 1/4 c. chicken broth
- 2 cups peeled and chopped butternut squash
- 2 Tbsp. fish sauce
- 1 Tbsp. brown sugar
- 4 Tbsp. chili-garlic sauce
Instructions
- Heat a wok or heavy-bottomed skillet over medium-high heat and pour in about half the can of coconut milk. Let it heat up and start to bubble, then add the curry paste. Stir the curry paste into the milk by breaking it up with the back of a spoon. Once combined, add the rest of the coconut milk and stir well.
- Reduce heat to medium, then add the beef pieces to the curry sauce and let cook for one minute. Pour the chicken broth into the pan, stir well, then add the squash pieces. Cover and let cook for 10-15 minutes, or until the squash is cooked through.
- Stir in the fish sauce and brown sugar, then serve with egg noodles or rice with a tablespoon of chili-garlic sauce on top.
NOTES
Nutrition
I loved how tender the beef got, everything blended so well!
Yummmm,…a lovely appetizing dish. Another must make! X