250ml coconut milk

2 tbsp red curry paste (check out my homemade recipe)

250g butternut, peeled and chopped into small bite-size chunks

50g carrot, peeled and cut into small bite-size chunks

50g broccoli florets

25g courgette, cut into small bite-size pieces

22 tbsp fish sauce (use 2 teaspoons soy sauce for a vegan alternative)

1 tbsp palm sugar

5 kaffir lime leaves, thinly sliced

2 green or red chillies, diagonally sliced

5 sweet basil leaves (Italian basil is fine too)

1-2 coriander leaves, to garnish


This dish is all about cooking with local vegetables. We typically cook this curry with pumpkin, which is abundant in Thailand, but when I first moved to England, butternut squash is everywhere and became my substitute of choice. Thai curries are all about the herbs and spices – as long as you get that balance right, you can forget about the meat!


In a pan, bring 50ml of coconut milk to a boil over a medium heat. Add the curry paste and cook until the red oil splits and rises to the surface. This should take about 5 minutes.

Once the curry paste is completely dissolved, add the remaining coconut milk. Season with fish sauce (or soy sauce) and palm sugar to create a slightly salty but well-balanced flavour.

Add the chopped butternut (and tough vegetables like carrots) and cook for about 8 minutes on medium heat until tender but with a bite. Add other vegetables like broccoli and courgette. These only take 3-4 minutes to cook.

Once all vegetables are cooked to your liking, add the kaffir lime leaves and chillies and cook for another 30 seconds. Turn off the heat and add the basil leaves.

Ladle into a serving bowl and garnish with coriander leaves. Serve with jasmine rice.


Rosa’s Thai Cafe

Celebrates local
Celebrates local
Features more veg
Features more veg