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Thai Butternut Squash Red Curry

Thai Butternut Squash Red Curry

Serves pea 4 Clock icon 40 mins
Also known as Fug-Tong-Gaeng-Dang, this is one of Rosa’s Thai Cafe's most popular dishes - our customers absolutely love it! It’s really easy to replicate at home and offers a great vegetarian alternative (if you opt out the fish sauce).

7 Farmdrop products in this recipe

£ 11 .10
7 items.

Here's how you do it

  1. In a pan, bring 50ml of coconut milk to a boil over a medium heat.
  2. Add the curry paste and cook until the red oil splits and rises to the surface. Then add the chopped butternut and the remaining coconut milk. Simmer until tender.
  3. Season with fish sauce and palm sugar to create a slightly salty but well-balanced taste.
  4. When it boils again, add the Kaffir lime leaves and chillies. Turn off the heat and add the sweet basil leaves.
  5. Ladle into a serving bowl and garnish with more fresh chillies and coriander, if preferred. Serve with steamed jasmine rice.

Saiphin's Tip: Many traditional Thai curries are cooked with coconut milk. This gives a thin, almost soupy consistency but that doesn't mean a lack of flavour. With the right aromatics in the right quantities, a thin curry can taste just as intense as a thick one.

This recipe is brought to you by Saiphin, head chef and founder of Rosa’s Thai Cafe. Discover her Thai Cooking 101 on our blog.

Ingredients

  • 250ml coconut milk
  • 2 tbsp red curry paste
  • 500g butternut squash, peeled & chopped into chunks
  • 2 red chillies, sliced diagonally
  • 25g coriander, to garnish
  • 5 kaffir lime leaves, finely cut
  • 2 tbsp fish sauce

From the larder

  • 1 tbsp palm sugar
  • 5-6 sweet basil leaves

Suitable for

  • Gluten free
  • Dairy Free