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Thai Red Chicken Curry with Butternut Squash

October 28, 2017 4 Comments

Nitsa Takhiansok

Thai Red Chicken Curry with Butternut Squash

Rated 4.5 stars by 13 users

Cuisine

Thai

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Calories

440

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!

Image of Thai Red Chicken Curry with Butternut Squash

Ingredients

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.

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Directions

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.

Recipe Note

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.

Nutrition

Serving Size 1
Calories 440, Sugar 6.1 grams, Sodium 192.9 milligrams, Fat 27.8 grams, Saturated Fat 19.4 grams, Carbs 18.7 grams, Fiber 3.5 grams, Protein 32.2 grams, Cholesterol 91.3 milligrams

4 Responses

Paul Loughman

November 04, 2024

Made this recipe this evening. Simple to put together (your curry pastes are excellent!) and very flavorful. I didn’t garnish with lime leaves cut chiffonade; I forgot!; but will do so next time. All three of us (my sister and her husband) thought it was very good, another “make again” dinner entree.

John Clark

October 28, 2024

Really tasty and healthy, easy recipe which I like 👍

Rachel Smith

March 24, 2024

Made this tonight however forgot to get peppers!! 👍👍 from us here it was so delicious even my 15yr old ate it. Might try it next time with aubergines

Hayley

February 29, 2024

Absolutely delicious!

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