Thai Butternut Squash Curry
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.
Servings: 4 people
- 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
- Roasted and crushed peanuts
- Roasted cashews
- Fresh coriander leaves
- Lime wedges
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.
Serving: 0g | Calories: 265kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 14g | Sodium: 322mg | Potassium: 909mg | Fiber: 5g | Sugar: 8g | Vitamin A: 21951IU | Vitamin C: 45mg | Calcium: 132mg | Iron: 4mg