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Butternut Thai red curry

(Gaeng daeng fuktong)


30 mins

Super Easy

Butternut and pumpkin are commonly used in vegetarian dishes in Thai cuisine. My favourite recipe of all time is this butternut red curry. It combines the saltiness of the curry paste with the sweetness of the mixed vegetables, it’s guaranteed to be a crowd-pleaser.

For the best results, why not try making this using my Thai red curry paste?


Rosas Thai butternut red curry


  • 250ml coconut milk

  • 2 tbsp red curry paste (check out my homemade recipe)

  • 500g butternut, peeled and chopped into small bite-size chunks (you can add any other vegetables that you fancy, I chose carrots, broccoli, and courgette)

  • 2 tbsp fish sauce (use 2 teaspoons salt for vegetarian option)

  • 1 tbsp palm sugar

  • 5 kaffir lime leaves, finely cut

  • 2 green or red spur chillies, diagonally sliced

  • 5-6 sweet basil leaves (Italian basil is fine too)


  1. In a pan, bring 50ml of coconut milk to a boil over a medium heat. Add the curry paste and cook until the red oil splits and rises to the surface.
  2. Add the remaining coconut milk. Season with fish sauce and palm sugar to create a slightly salty but well-balanced flavour.
  3. Add the chopped butternut (and tough vegetables like carrots) and cook on medium until tender but with a bite.
  4. Add other vegetables like broccoli and courgette. These only take 3-4 minutes to cook.
  5. Once all vegetables are cooked to your liking, add the kaffir lime leaves and chillies. Turn off the heat and add the basil leaves.
  6. Ladle into a serving bowl and garnish with more fresh chillies, if preferred.



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