Easy 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 creamy, spicy, and intensely flavored.

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 you’ll love about this 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, is sour, and has an umami taste

How to make it

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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5 from 21 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

Total Time 30 minutes mins

Course curry, Main Course

Cuisine Asian American, 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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