Butternut Squash Green Curry with Cahokia Rice

Early Fall


1 hr 15 mins (45 active)


Serves 4

This is by no means a traditional or authentic curry. The Green Curry Paste takes inspiration from Thai curry, but coconut milk is tough to source locally. And then the use of cornstarch is more typical of Japanese curries. Either way, it’s pretty tasty. There is enough of everything in the share to make this recipe twice, but it makes quite a bit. For cutting the butternut squash, our preferred method is to first cut off each end, and then cut in half at the bottom of the shaft so you’re left with a cylinder and a sphere. These two pieces are then easy enough to peel using a vegetable peeler. Then the sphere can be cut in half and de-seeded, and you’re left with three pieces that can be easily cut into cubes. 


from your CSA Club Share

from your pantry

  • Oil  – 3 Tbsp
    • Tasty like olive oil or butter. If not, anything would work.
  • Salt ~ 3 tsp
  • Water -2 cup + 2 ½ cup
  • Cornstarch – 4 tsp
  • Soy sauce – 1 Tbsp
  • Pickle Liquid – 3 Tbsp
    • I used Pickled Asparagus, but you can use whatever you have. Otherwise use a tasty vinegar like apple cider vinegar, just use half the total amount.

larder items

  • CSA Club Stock – 2 cup
  • Green Curry Paste – ½ cup (¼ cup + ¼ cup)
  • Cahokia White Rice – 1 ½ cup


Nothing special for this recipe!



  1. Chop the butternut squash into ~1” pieces and set aside.
  2. Chop the celery root and carrot into ~½“ pieces. Set aside, combined.
  3. Roughy chop the kale and set aside.
  4. In a small bowl or ramekin, add a small amount of cool water to the cornstarch and mix to make a slurry.
  5. Rinse 1 ½ c rice, and then cook with 2 ¼ c water. Rice cookers are my favorite mono-use tool, if you don’t have one though; on the stovetop, bring rice and water to a boil, reduce to a soft simmer, cover and cook for ~10 mins or until there is no water left at the bottom of the pot (allow to then steam off the heat for another 15 mins).


  1. While the rice is cooking, add the squash, 2 c water, and 2c stock to a large pot. Stir in ¼ c green curry paste, and 3 t salt. 
  2. Bring to a boil and then add the carrot and celery root. Bring back to a simmer, cover and cook for ~15 mins. 
  3. Once the celeryroot and carrot is tender, mix in the cornstarch slurry and kale. Bring back to a simmer, cover and cook for 5 mins, stirring occasionally.
  4. After 5 mins, the curry should have thickened noticeably, then remove from the heat and season with another ¼ c green curry paste, soy sauce, pickle liquid, and salt.


Serve hot over white rice, and enjoy