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.
1cuptightly packed baby spinach or normal spinach chopped
1tablespoonvegetable oil or coconut oil
¾cuponionschopped
3tablespooncelerychopped
1 ½teaspoongingergrated
2tablespoonThai red curry paste
1tablespooncurry powder
Salt to taste
1teaspoonfish sauce
2teaspoonbrown sugar
¾cupvegetable stock
1cupthick coconut milkor coconut cream
Handful Thai basil leavestorn 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.