Thai Butternut Squash Curry

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.

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

1. Heat oil in a pan. Add onions and saute until nicely browned.
2. Add celery sticks and grated ginger and continue to saute.
3. Cook butternut squash cubes in the pan for a few minutes before you add the curry paste.
4. 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).
5. Mix until all the curry paste is evenly coated into squash.
6. Add vegetable broth and allow squash to cook well.
7. Once the butternut squash is cooked through, pour coconut milk/cream, add in fish sauce and sugar, stir.
8. Add baby spinach (I used normal spinach, chopped into small pieces), mix thoroughly well.
9. 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!

More recipes

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

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5 from 20 votes

📋Thai Butternut Squash Curry

Jyothi Rajesh

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

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course curry, Main Course

Cuisine Thai

Servings 4 servings

Calories 265

Ingredients

  

1x2x3x

• ▢ 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

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Serving: 0gCalories: 265kcalCarbohydrates: 31gProtein: 4gFat: 17gSaturated Fat: 14gSodium: 322mgPotassium: 909mgFiber: 5gSugar: 8gVitamin A: 21951IUVitamin C: 45mgCalcium: 132mgIron: 4mg

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