Delicata Squash & Shrimp Green Curry / Gaeng Kiew Wan Fak Delicata Kub Goong
A comforting yet vibrant Thai green curry that celebrates the sweetness of roasted delicata squash, the tenderness of shrimp, and the fragrance of fresh Thai herbs. Perfect with jasmine rice or flaky roti for dipping. As a Thai chef living in New York City, I see curry as one of the most beautiful canvases to build flavor: rich, vibrant, and endlessly adaptable. When fall arrives, the markets fill with gorgeous local squash, and that’s my cue to bring the season into my Thai kitchen. This Delicata Squash & Shrimp Green Curry celebrates the harmony of the sweetness of roasted delicata, the spice and brightness of green curry, and the creamy comfort of coconut milk. It’s my way of cooking sustainably, honoring what’s in season while staying true to my Thai roots.
Ingredients
For the Base:
- 1 13.5 oz can coconut milk
- 1 tbsp coconut oil optional, for sautéing
- ¼ cup green curry paste adjust to taste
- 1 cup chicken stock or water or extra coconut milk if needed
For the Main:
- 1 tbsp palm sugar or to taste
- 1 tbsp fish sauce or to taste
- 2 tbsp Krachai fingerroot, julienned — optional but deeply aromatic
- 1 small delicata squash scooped out the seeds, sliced into half-moons (no need to peel)
- ½ cup Thai eggplant quartered (or japanese eggplant or italian eggplant)
- ½ cup heart of palm cut into bite-size pieces (optional but adds lovely texture)
- 1 pound shrimp peeled and deveined; leave tails on for presentation
- ½ cup Thai basil leaves cleaned and picked leaves
- ¼ cup long Thai chili thinly sliced crosswise
- 2 kaffir lime leaves torn to release oils
Instructions
- Start the curry base: In a medium pot over medium-high heat, heat coconut cream (or oil or coconut milk) until it starts to bubble and separate slightly. Add the green curry paste and sauté gently for 1 minute, just until fragrant and glossy.
- Build the sauce: Stir in the rest of the coconut milk, and if needed the chicken stock, and bring to a gentle simmer. Add palm sugar, fish sauce, and Krachai (if using). Let the flavors mingle for 3–5 minutes.
- Cook the vegetables: Add delicata squash and simmer until tender but not mushy, about 8–10 minutes. Add Thai eggplant and heart of palm and cook for another 5 minutes.
- Add the shrimp: Once the vegetables are tender, add the shrimp and simmer just until pink and cooked through, about 2–3 minutes.
- Finish with herbs: Turn off the heat and stir in Thai basil, long Thai chilies, and torn kaffir lime leaves.
Video
Notes
- Serving ideas: Serve hot with jasmine rice, brown rice, warm roti for dipping or rice vermicelli noodles and if you leave outside of Thailand this curry will be great on pasta of choice as well.
- You can easily make this a completely vegan dish, just skip the shrimp and fish sauce, and add your favorite plant protein or extra vegetables. Or switch the protein to whatever you love most. Today, I’m keeping it light with shrimp.
- In my video, I made this dish without long red chili and Makrut lime leaves and the curry still turned out amazing.