← Back to Blog

Vanlife Recipe of The Month: Acorn Squash Thai Style Red Curry

Every month, we share a new road-friendly delicious recipe that you can try from your van or RV. Here's the one for October!

By Caitlin Rockwell

September 28th, 2021

vanlife recipe october

This recipe is easy and minimal yet flavorful and warm for those cool fall nights on the road. This comforting curry warms your soul with its slight spice and creamy coconut. Using seasonal squash ( I used acorn squash but you can also use another such as butternut or delicata)  with this dish makes you feel as though you are getting ready for those falling leaves. This recipe can be made easy with Trader Joe's Thai Style Red Curry Sauce or from scratch with the ingredients listed below. My favorite way to serve this dish is on a bed of coconut rice topped with a squeeze of lime and fresh cilantro.


Serves 2

  • 1 small onion or half a large onion chopped and diced

  • 2 cloves of garlic minced 

  • 1 tablespoon of olive or coconut oil

  • 1 small acorn squash or half small  delicata squash/ butternut (about 2 cups) diced

  • 3  small white potatoes or one large one 

  • Pinch of salt

  • Half a can of coconut milk 

  • 1 bottle of Trader Joe's Thai Style Red Curry Sauce or ...

  • 2 tablespoons of red curry paste 

  • 1 can of coconut milk 

  • 2 teaspoons of ginger powder

  • 2 teaspoons of garlic powder

  • 1 lime (juiced)

For the Coconut Rice 

  • ½ cup of jasmine rice

  • 1 cup of coconut milk 

  • ½ water

  • Pinch of salt

If you choose to make coconut rice, start it before starting the curry. Add jasmine rice, coconut milk, water, and a pinch of salt into a small saucepan stir on high heat,  and bring to a boil. Once the rice has come to a boil, cover and put on simmer to low heat. Cook covered for about 20-30  minutes or until the rice has become full and fluffy. Then begin to start your Acorn Squash Thai Style Red Curry.

Find a medium-sized skillet and heat over low to medium heat. Pour the olive oil into the pan and add the minced garlic and diced onion and saute stirring every couple of minutes until translucent about 6 minutes. While that is cooking you can dice your acorn squash and potatoes (I leave some skin on but you can take it off if you wish) add that to your skillet and cook on medium for about 15 minutes. Add the Trader Joe's Thai Style Red Curry Sauce and half a can of coconut milk or the Thai red curry paste, coconut milk, ginger powder, garlic powder, and juice from one lime.  Cook everything in the sauce and coconut milk on low for about another 15 to 20  minutes covered with a top to make sure that all the flavors are incorporated into the dish. 

← Back to Blog