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Thai Squash Curry


3-4 Tbsp. of olive oil

2-3 Tbsp. of Bittersweet Herb Farm Chili Pepper with Garlic Oil

1-2 Tbsp. Tamari Sauce

1 medium butternut squash in small cubes

1 large summer squash sliced thinly

1 large carrot grated

1 cup water

½ cup Bittersweet Herb Farm Chipotle Peanut Finishing Sauce

5.4 FL oz. can of organic coconut cream

3 cups cooked rice


Pour both oils in a wok over a medium-high heat.

Add chopped butternut squash, summer squash and grated carrots and coat fully with the oils.

 Add Bittersweet Herb Farm Chipotle Peanut Finishing Sauce and Tamari .

Add water. Cover and let steam for at least 10-15 minutes. Check for a soupy texture as the butternut squash melts when it boils. When it reaches this point, (if its past this point just add some more water),

Add coconut cream. Keep scraping spices off bottom and stir.

Spoon over rice.

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