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.

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I could eat this every single day! Something about a big bowl of curry that is so comforting, and so easy to make, I can’t see a reason not to make this curry. It’s simply perfection in a bowl.
By now you all know I’m curry obsessed. Be it Indian curry, Thai curry, or any curry – bring it on! This butternut squash curry recipe with a touch of Thai flavors is ready in under 30 minutes.
A great reason you wanna skip the take-away food and make your curry with Thai flavors at home?!
Butternut squash, spinach (rather baby spinach) and coconut milk help create a beautifully creamy, yet healthy curry that pairs well with jasmine rice, normal white rice, brown rice, and even quinoa.
Celebrating fall vegetables like butternut squash with bold Thai flavors with this Thai butternut squash curry. It’s healthy, warm, and cozy… everything you’ll look for in a winter meal!
Like any other Thai curry, we are using Red curry paste and curry powder along with the fish sauce. If you want vegan butternut squash curry skip the fish sauce.
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
- Flavor packed
Ingredients
- 1 small butternut squash cubed
- 1 cup tightly packed baby spinach
- 1 tablespoon vegetable oil
- ¾ cup onion chopped
- 3 tablespoon celery chopped
- 1 ½ teaspoon ginger grated
- 2 tablespoon Thai red curry paste (homemade or store bought)
- 1 tablespoon curry powder
- Salt to taste
- 1 teaspoon fish sauce
- 2 teaspoon brown sugar
- ¾ cup vegetable stock
- 1 cup coconut cream
- Handful Thai basil leaves
How to make Thai butternut squash curry
- Heat oil in a pan. Add onions and saute until nicely browned.
- Add celery sticks and grated ginger and continue to saute.
- 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).
- Mix until all the curry paste is evenly coated into squash.
- 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.
- Add baby spinach (I used normal spinach, chopped into small pieces), mix thoroughly well.
- 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. You get the red, yellow and green curry paste in most grocery stores or on amazon. Easy!
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📋Thai Butternut Squash Curry
Ingredients
- 1 small butternut squash cubed
- 1 cup tightly packed baby spinach or normal spinach chopped
- 1 tablespoon vegetable oil or coconut oil
- ¾ cup onions chopped
- 3 tablespoon celery chopped
- 1 ½ teaspoon ginger grated
- 2 tablespoon Thai red curry paste
- 1 tablespoon curry powder
- Salt to taste
- 1 teaspoon fish sauce
- 2 teaspoon brown sugar
- ¾ cup vegetable stock
- 1 cup thick coconut milk or coconut cream
- Handful Thai basil leaves torn toughly
For garnish
- Roasted and crushed peanuts
- Roasted cashews
- Fresh coriander leaves
- Lime wedges
Instructions
- Heat oil in a pan. Add onions and saute until nicely browned.
- Add celery sticks and grated ginger and continue to saute.
- Cook butternut squash cubes in the pan for few minutes before you add the curry paste.
- Add curry paste and curry powder along with little salt to butternut squash (mind you we will be adding fish sauce later so keep in mind to add less salt).
- Mix well until all the curry paste is evenly coated into the squash.
- Add vegetable broth and allow squash to cook well.
- Once the butternut squash is cooked through, pour coconut milk, add in fish sauce and sugar, and stir.
- Add baby spinach (I used normal spinach, chopped into small pieces), and mix thoroughly well.
- Tear a few Thai basil leaves and sprinkle them 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).
Video
Notes
Nutrition
About Jyothi Rajesh
Thank you for stopping by.
Jyothi Rajesh is the founder of the food blog, Curry Trail. She lives in Bangalore, India and is the mom of two beautiful kids. Her passion is creating and sharing delicious and easy recipes for the home cook. She’s been blogging since 2007 and many of her recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
Comments & Reviews
Kimberly says
Really good flavour! The store didn’t have red curry paste so I used green. I also added mushrooms because I had some in the fridge. Everyone loved it, will make again for sure!
Jyothi Rajesh says
I’m so glad you loved the curry Kimberly! Thank you
Linda says
I absolutely loved this recipe. Is there anything I can do to make it a bit less sweet?
Jyothi Rajesh says
Linda you can leave out brown sugar (or reduce the amount) it to make it less sweet.
Mari says
This is by far THE most delicious butternut squash recipe I have ever had in my entire life. No exaggeration. I’m a big food person and have eaten my way through parts of the world – no question about it this recipe is by far the best way I’ve enjoyed butternut squash. The spice, the sweet, the savory, the coconut flavor and then the basil…there are endless layers of flavor and I legitimately can not stop eating it. I’m Persian so I served it over Basmati rice with a Salad Shirazi (very simple Persian cucumber, onion, tomato, lemon, pepper, olive oil and salt). A side salad like this or a side serving of yogurt, in my opinion, goes SO well with this dish. I’ve shared this recipe with one of best friends who is a chef just now because it’s THAT good! – Mari
Jyothi Rajesh says
Yay! So glad you are liking the recipe! Thanks so much for sharing!
Kamila says
Absolutely delicious! 😊
2views says
Great flavors! Easy to make but too longer than I expected to cook squash thoroughly. Definitely will make again
jyothirajesh says
Glad you liked it. Thank you