I first learned how to make Thai curry pastes at a wonderful cooking school in Ao Nang, Thailand. Once you have learned how to make a curry paste like the one below, you can experiment with different ingredients to adapt the paste recipe and make a wide variety of curries!
The yellow curry paste gets its colour from ground turmeric and is medium spiced which appeals to a wider audience. It goes perfectly with the butternut squash as you can still taste the sweetness of the squash.
This recipe could be adapted to include a variety of different vegetables or even seafood such as prawns.