Name: Red Curry Beef with Butternut Squash (Gaeng Peht Neua)
Yield: Serves 4 to 6
Cuisine: Thailand
Ingredients: 1 tablespoon palm sugar or brown sugar; 1½ cups unsweetened coconut milk; 1½ cups chicken broth or water; 1 small butternut squash, peeled and cut in generous bite-sized chunks (about 2 cups); 2 tablespoons fish sauce; 2 tablespoons red curry paste; ¾ pound boneless beef, such as tri-tip, flank steak, or rib-eye, thinly sliced crosswise into 2-inch strips

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Quick & Easy Thai

By Nancie McDermott

Published 2004

About

I love this curry; it is the first one I tasted in Thailand, the first one I made with success back home in the United States, and the first Thai dish our daughter Camellia embraced and learned to cook.

You need only the Thai pantry essentials I was able to find in a Korean market in North Carolina even years ago: red curry paste, fish sauce, palm sugar, coconut milk, and jasmine rice. Thais love red curry with chicken and bamboo shoots as well, and call it gaeng daeng as well as ga

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Ingredients

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