Thai Butternut Squash Curry (2024)

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Thai butternut squash curry also known as Fug-Tong-Gaeng-Dang is fresh tasting, easy to cook mid-week comforting curry. Comforting, satisfying, and flavorful, your heart would want more on a cold Fall day. It’s a creamy, spicy, and intensely flavored dish.

Coconut milk flavored butternut squash curry is packed with Thai flavors and the curry pairs well with jasmine rice, normal white rice, brown rice, and quinoa.

This curry is healthy, warm, and cozy… everything you want on cold winter days.

This recipe calls for Red curry paste and for convenience I have used store bought curry paste. Feel free to use homemade Thai curry paste if you like. If you want vegan butternut squash curry skip the fish sauce in the recipe.

What we love about Thai butternut squash curry

Honestly, everything

• Tastes amazing
• Simple recipe
• Easy to make
• 30 minutes or less on the clock
• Healthy and nutritious
• Well balanced dinner that is packed with flavors
• It’s spicy, has subtle sweetness, sour and has umami taste

Ingredients you’ll need

Here’s what you’ll need-

• 1small butternut squashcubed
• 1cuptightly packed baby spinach
• 1tablespoonvegetable oil
• ¾cuponionchopped
• 3tablespooncelerychopped
• 1 ½teaspoongingergrated
• 2tablespoonThai red curry paste (homemade or store bought)
• 1tablespooncurry powder
• Salt to taste
• 1teaspoonfish sauce
• 2teaspoonbrown sugar
• ¾cupvegetable stock
• 1cupcoconut cream
• Handful Thai basil leaves

How to make Thai butternut squash curry

1. Saute diced onion in vegetable oil until it begins to brown. Add celery sticks and grated ginger and continue to saute.
2. Cook butternut squash cubes in the pan for a few minutes before you add the curry paste. Add curry paste and curry powder along with little salt to butternut squash (mind you you will be adding fish sauce later so keep in mind to add less salt or skip it at together).
3. Mix until all the curry paste is evenly coated into squash.
4. Add vegetable broth and allow squash to cook well. Once the butternut squash is cooked through, pour coconut milk/cream, add in fish sauce and sugar, stir.
5. Add baby spinach (I used normal spinach, chopped into small pieces), mix thoroughly well.
6. Tear a few Thai basil leaves and sprinkle it over the curry. That’s it, flavor-packed Thai basil curry is ready to be served with hot rice (jasmine, white rice, or brown rice).

Thai curries are easy to make if you use the curry paste from the jar. If you prefer to use homemade Thai curry paste, use it.

How to serve it

This creamy delicious curry is best enjoyed with rice or some type of flatbread like naan bread to soak up all the flavorful curry sauce. Serve this Thai curry over a bowl of rice and some naan bread on the side, you can also add some crackers like prawn crackers for crunch element and added taste.

How to store leftovers

Any leftover Thai butternut squash curry can be stored in air tight container in the refrigerator for 4-5 days. Bare in min curry with thicken when cooled, while reheating add splash of water to loosen the curry.

You may also freeze the curry, but there will be some change in texture consistency when frozen. Defrost by thawing the curry in the refrigerator overnight and reheat with few splashes of water.

Useful tips

1. Traditional Thai curry uses lemongrass, I couldn’t get it so used ginger as substitute. Use lemongrass if you have access to it.
2. Cut squash into even cubes so it cooks uniform.
3. Smash some of the butternut squash cubes in the curry sauce to give it body and thickness.
4. Add salt only if needed, bare in mind there is salt from vegetable stock and Thai red curry paste.
5. Skip fish sauce to make vegan curry.
6. Note on curry paste: some Thai curry paste are spicier. Depending on your palate and heat tolerance levels start with less curry paste, cook it taste and then add more if needed.

More recipes

• Sweet Potato Fries
• Roasted Tomato Basil Soup
• Thai Pumpkin Soup
• Thai Potato Pumpkin Curry

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