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.
curry, Main Course
1small butternut squashcubed
1cuptightly packed baby spinach or normal spinach chopped
1tablespoonvegetable oil or coconut oil
2tablespoonThai red curry paste
Salt to taste
1cupthick coconut milkor coconut cream
Handful Thai basil leavestorn toughly
Roasted and crushed peanuts
Fresh coriander leaves
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 squash.
Add vegetable broth and allow squash to cook well.
Once butternut squash is cooked through, pour coconut milk, 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). Go ahead and serve it with quinoa too.