Recipe Of The Month

Posted on: May 26 2017

Gaeng Karee Fuktong* [V] [GF]

Roasted Butternut Squash Curry

Serves 4


1 medium/large butternut squash

3dsp sunflower oil

2 heaped dsp yellow curry paste

800ml coconut milk, 21% fat

200ml water

4 kaffir lime leaves, torn

1dsp Madras curry powder

1tsp turmeric powder

1tsp salt

1dsp or 20g palm sugar

300g potato, diced, par-boiled

150g onion, diced

1dsp crispy shallots, to garnish


Cooking Method

  • Heat the oven to 180°C/gas mark 4.
  • Peel the butternut squash, cut lengthways into 6 pieces, brush with a little oil and put in the oven for about 30 minutes or until they begin to soften. Keep to one side.
  • Heat the wok to a medium heat, add the oil and curry paste and stir until you get an aroma.
  • Add the coconut milk and water, bring to the boil and add the kaffir lime leaves, curry powder and turmeric with the salt and palm sugar.
  • Stir until the palm sugar is dissolved.
  • Put in the potatoes, butternut squash and onion and cook for 3 minutes.


To serve

Sprinkle with the crispy shallots and serve Thai jasmine rice on the side.