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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).

5 Farmdrop products in this recipe

£ 8 .95
5 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 cook on low/simmering heat until tender.
  3. Add the remaining coconut milk. 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 spur 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.

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 or pumpkin, peeled and chopped into small bite-size pieces
  • 2 red chillies, diagonally sliced
  • coriander to garnish

From the larder

  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 5 kaffir lime leaves, finely cut
  • 5-6 sweet basil leaves (if you can’t sweet basil, substitute with holy basil)

Suitable for

  • Gluten free
  • Dairy Free