Thai Red Chicken Curry with Butternut Squash

Thai Red Chicken Curry with Butternut Squash

Thai red chicken curry with butternut squash is a classic and a great favourite of mine. The colouring effect of the squash results in a curry that is orange rather than red; however, it is still very definitely a Thai red curry. And if that sounds confusing, what you have to know is that in Thai when we refer to a red or green curry we are talking about the colour of the chilies we use to make the curry paste, not the colour of the finished curry. You can chop and change the ratio of chicken to squash in the recipe as you wish, or even omit the chicken altogether if you prefer. The kaffir lime leaves are optional and if you scroll to the bottom you will see where to buy them and how to prepare them.

Ingredients

One packet of My Thai Curry Red Curry paste

300 g of butternut squash

1 can of coconut milk

500 g of chicken thighs sliced.

Peppers. 

Ingredients for Thai Red Chicken Curry with Butternut Squash

Cut the butternut squash into chunks and place in a saucepan with just enough water to cover the squash. Bring to a boil and simmer until just tender when pierced with a fork. This will normally be around 10 minutes. Drain the butternut squash and set aside.

Cook Butternut Squash

In a separate pan heat the red curry paste until it starts to bubble.

Heat Thai Red Curry Paste

Add half the can of coconut milk and heat again until it bubbles.

Add coconut milk to paste
Heat paste and milk

Add the sliced chicken thighs and stir through.

Add sliced chicken

Cover and simmer gently for around 8 minutes.

Cover and simmer

Add the remainder of the coconut milk and stir.

Add the remainder of the coconut milk to the pan

Add the butternut squash and some of the chopped peppers, reserving some to garnish the dish, and cook for around another 8 minutes, check that the squash is tender.

Add Butternut Squash and Sliced Peppers

Serve with the reserved peppers.
(Optional) I’m also using some finely cut kaffir lime leaves, if you want to do likewise then check out this page on where to buy them, Kaffir Lime Leaves. Prepare the kaffir lime leaves by rolling several of them together and then chopping them finely into strips with a sharp knife as in the picture below.

I also like to serve this dish with a basic Thai “prik nam pla”. This consists of equal amounts of Thai fish sauce and fresh lime juice into which a couple of chilies are chopped. This is optional depending on how spicy you like your food!

Nam Prik Dipping Sauce

Enjoy!

Thai Red Chicken Curry with Butternut Squash Serving Presentation 2

 
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Thai Red Chicken Curry with Butternut Squash


Description

This is such an easy curry to make, and you can also chop and change ingredients as you wish but the combination of butternut squash and chicken in a luscious Thai red curry sauce is good enough to make me not want to change it too much! 

 


Ingredients

Scale

1 Packet of My Thai Curry Red Curry Paste

300 g of butternut squash

1 400 ml can of Coconut Milk

500 g of chicken thighs sliced.

2 Peppers.


Instructions

Slice the chicken thighs and put to one side.

Cut the butternut squash into chunks and place in a saucepan with just enough water to cover the squash. Bring to a boil and simmer until just tender when pierced with a fork. This will be about 10 minutes. Drain and set aside.

Heat the red curry paste in the pan until it bubbles.

Add half the can of coconut milk, preferably the thicker part from the top of the can and heat again until it bubbles.

Add the sliced chicken and stir through the sauce.

Cover and simmer gently for around 8 minutes. You can add a little water if needed.

Add the remainder of the coconut milk and stir.

Add the butternut squash and most of the chopped pepper, reserving some for garnish, and cook for around another 8 minutes.

Check that the squash is tender and serve with the reserved peppers.

Notes

I also like to serve this dish with a basic Thai “prik nam pla”. This consists of equal amounts of Thai fish sauce and fresh lime juice into which a couple of chilies are chopped. This is optional depending on how spicy you like your food! 

As always using the “right” type of coconut milk is a game-changer. See here.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

Nutrition

  • Serving Size: Per serving
  • Calories: 440
  • Sugar: 6.1 g
  • Sodium: 192.9 mg
  • Fat: 27.8 g
  • Saturated Fat: 19.4 g
  • Carbohydrates: 18.7 g
  • Fiber: 3.5 g
  • Protein: 32.2 g
  • Cholesterol: 91.3 mg

Keywords: Squash, Red Curry,

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