Red Thai Curry with Roasted Butternut Squash & Soba Noodles

Step 1

Preheat the oven to 425°F (220°C). Place the squash and bell peppers on a baking sheet, drizzle with oil, season with salt and black pepper, and toss to coat. Roast for 25–30 minutes, tossing halfway through, until tender and caramelized.

Step 2

While the vegetables roast, heat the curry oil in a large pot over medium heat. Sauté the onion for 3–4 minutes, then add the garlic and ginger and cook for 1 minute.

Step 3

Add the red curry paste and cook for 1–2 minutes, stirring frequently.

Step 4

Pour in the coconut milk and vegetable broth. Stir in the soy sauce and optional sugar or maple syrup. Simmer gently for about 10 minutes.

Step 5

Cook the soba noodles according to the package instructions. Drain and briefly rinse under cool water, then set aside.

Step 6

Add the roasted vegetables to the curry and simmer for a few minutes. Stir in the lime juice and adjust with curry paste, soy sauce, or lime as needed.

Step 7

Divide the soba noodles among bowls and ladle the curry and vegetables over them. Top with fresh chilies, green onions, cilantro, optional lime wedges, and optional chili oil.