Thai Red Chicken Curry with Butternut Squash

October 28, 2017

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 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

Enjoy!

If you like this recipe please click the star rating or add a comment below!  Kop Khun Kha, Nitsa.x
    star



    Leave a comment

    Comments will be approved before showing up.


    Also in Recipe Blog

    Chicken Khao Soi or Chiang Mai Curried Noodles
    Chicken Khao Soi

    July 01, 2022 1 Comment

    I firmly believe that Khao Soi should be ranked as one of the world's great dishes. You can call it a curry or you can call it a noodle soup and it is both of those with more on top, literally on top! A broth of aromatic curry paste and orange-tinged coconut milk with tender chicken falling apart for you, boiled noodles lurking underneath and becoming coated with fragrant oil as they break the surface. Crispy noodles on top you can manipulate and dunk into the sauce,

    Continue Reading

    Massaman roast chicken
    Massaman roast chicken

    January 07, 2022 6 Comments

    This is a totally delicious way to serve roast chicken as well as being very simple to prepare. Cooking a whole chicken this way is practised in various forms throughout Asia, sometimes pot roasted, sometimes over hot coals and with many different curry pastes. Often cooked in the home, rather than restaurants, which is probably the reason why many Westerners are not familiar with the dish. Well, now is the time to change that and I promise you that you won't regret it!

    Continue Reading

    Mixed seafood in Thai green curry paste with black rice
    Mixed seafood in Thai green curry paste with black rice

    December 07, 2021

    This is a dish that is incredibly easy and quick to prepare. If you have a bag of frozen seafood in the freezer and the whole dish can come together in the time it takes to cook the rice. Talking of rice, I find myself increasingly turning to black rice

    Continue Reading

    ★ Judge.me Reviews

    Let customers speak for us

    2395 reviews
    97%
    (2326)
    2%
    (52)
    0%
    (10)
    0%
    (1)
    0%
    (6)
    L
    Panang Thai Curry Paste
    Leanne Mcmunigal (Edinburgh, GB)
    Panang curry

    Absolutely delicious curry made with this paste with easy to follow instructions. Fast delivery as well 10/10

    C
    Mild Thai Green Curry
    Conrad R (Glasgow, GB)
    Loved the green curry!

    Ordering more. Made a double batch - was tasty even after freezing!

    R
    Thai Green Curry Paste
    Richard Sharp (Rotherham, GB)
    Thai Green Curry Paste

    Delicious. Way ahead of all those Shop bought attempts. This is the real deal.

    D
    Massaman Thai Curry Paste
    Dean K (Stoke-on-Trent, GB)
    Very tasty flavours

    I purchased the massaman curry sauce and cooked it with beef shin, using a good quality coconut milk. It was delicious! Quite an unusual sauce with flavours that I have never eaten before and also slightly sweet which I very much enjoyed especially with the slight kick of heat at the end. I will definitely be trying some more flavours. Thank you.

    M
    Thai Green Curry Paste
    Michael Williams (Oxford, GB)
    Brilliant

    These curries pace are very good and will order again brilliant

    Judge.me Verified Reviews Badge
    2384
    Verified Reviews