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.
Would have preferred a protein with the meal - edamame or tofu Otherwise very good.
Susan · 08/29/25
MICHAEL · 08/29/25
Amy · 08/29/25
Elizabeth · 08/29/25
Great taste, weird texture. Not sure butternut squash is the best vegetable for curry. Kind of mushy.
Colleen · 08/29/25
Lauren · 08/29/25
I wish the squash was more al dente. Needed texture.
Jeremy · 08/28/25
Rebecca · 08/27/25
Fitzwilliam · 08/27/25
Leila · 08/27/25
Nikki · 08/27/25
Loved this curry. I can’t handle much spice and this has a tiny zip- just wish it had something to add texture since the rice and squash were both soft.
Maggie · 08/27/25
Brad · 08/26/25
A favorite!
DONALDA · 08/26/25
One of the best curries I've had in my life, my absolute go to!
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.
