In this delightful creation, Chef adds a Thai twist to the beloved butternut squash. With a blend of red curry, coconut milk, ginger, and shallots, this Thai Butternut Red Curry is a creamy dream. Served alongside fragrant basmati rice and fresh spinach, it's a veggie-packed masterpiece that promises to tantalize the taste buds.
I was surprised I ordered something without protein, but it was actually really good.
Mishella · 09/20/25
Miriam · 09/20/25
I was expecting a curry flavor but was surprised there was none. Tasted like butternut squash chunks in a coconut milk sauce over gravy. It was filling will order again
Erica · 09/19/25
Patricia · 09/18/25
Leah · 09/18/25
stephen · 09/17/25
Andrea · 09/16/25
Tenisha · 09/16/25
Kesi · 09/16/25
Lisa · 09/15/25
A little too sweet, rice could use a little flavoring.
Chef Raymundo Agrazal is a creative and passionate culinary professional with over 10 years of experience in restaurants and culinary kitchens. He has worked with various restaurants in New York, one of which is Pampano. He prioritizes using healthy, organic, and sustainable food and ingredients. Focusing on French, Mexican, and seafood cuisines, Agrazal channels his energy with utmost committment toward providing glorious satisfaction for the palate.
