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.
the squash was undercooked so the texture was not very nice.
Carol · 10/15/26
Kendra · 10/15/26
Nitya · 10/15/26
A little spicy!
Anne-Sophie · 10/14/26
Anne-Sophie · 10/14/26
Mallory · 10/14/26
Beth · 10/13/26
Saabi · 10/13/26
Matthew · 10/13/26
Paula · 10/11/26
Alan · 10/11/26
Jacquelyn · 10/09/26
Marilyn · 10/09/26
Symone · 10/08/26
Nicole · 10/08/26
Alia · 10/08/26
No me gustó o me gusta la comida vegetariana
German · 10/08/26
I didn't care for this at all. The curry sauce was okay, but a little too sweet. I didn't like the butternut squash. I didn't finish it and would not get it again.
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.
