Name: Winter Squash Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4–6 as part of a multi-course meal
Cuisine: Thai
Ingredients: 4 cups (700 g) winter squash (butternut squash, kabocha pumpkin, etc), diced; One 16 oz (500 g) block firm tofu, drained, patted dry and cut into ½ in (1.25 cm) cubes; 1½ teaspoons palm or brown sugar; 1½ teaspoons salt; 4 tablespoons thick red curry paste; 3 cups (750 ml) coconut milk; ¼ cup (5 g) fresh Thai or italian basil leaves; 4 tablespoons sliced long red chili

Preparation info

Serves
4–6
as part of a multi-course meal

Difficulty
Easy
Ready in
20 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

I was lucky enough to enjoy this amazing dish at Chef Hong Thaimee’s restaurant, Ngam, in the East Village, New York. Chef Hong had stints at Jean Georges Spice Market and Perry St. before opening her own restaurant and she graciously shares this signature dish with us.

Ingredients

4 cups (700 g) winter squash (butternut squash, kabocha pumpkin, etc), diced
4 tab

Asia
Thailand
Main course
Winter
South East Asia
Gluten-free
Vegan

Method

Cook the squash in boiling water until tender, about 4–5 minutes. Using a slotted spoon, transfer the squash to an ice bath until cool. Drain and set aside.
In a saucepan, mix the curry paste and about ¼ cup (65

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Winter Squash Curry

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