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.
One packet of red curry paste
300 g of butternut squash
1 can of coconut milk
500 g of chicken thighs sliced.
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.
In a separate pan heat the red curry paste until it starts to bubble.
Add half the can of coconut milk and heat again until it bubbles.
Add the sliced chicken thighs and stir through.
Cover and simmer gently for around 8 minutes.
Add the remainder of the coconut milk and stir.
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.
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!
If you like this recipe please click the star rating or add a comment below! Kop Khun Kha, Nitsa.x
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!
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
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
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.
This is the essential Thai dipping sauce you see all over Thailand. An absolute must for the Pad Kaprow recipe but also used to spice up almost any dish, particularly grilled meats or similar. And for many Thais they can't think of eating a fried egg without some Prik Naam Pla to top it. More than anything, it sums up the Thai food tastes of sour sweet and salty. Spicy? Of course that also depends on what chillies you use for this, and if you're prepared to do the extra work of separating out...
Probably one of Thailand's most famous dishes served on both humble street food stalls and the poshest of restaurants. This is a simple dish with simple ingredients and with little practice, a good restaurant standard meal can be made in minutes. In Thailand this is almost always served with a crispy fried egg with a runny yolk, and the technique for cooking the egg is a crucial part of making this dish. If a crispy fried egg is not your thing of course you can eat it without, says she sadly..
My first confession is that that I never thought I would be sitting here writing a recipe for a Thai Curry pie, but times change and we change with them or stagnate. My interest was sparked on my first trip back to Bangkok after the pandemic, chicken curry puffs have long been a popular Thai snack but savoury pies, usually steak and kidney, were very much something that was restricted to the Bangkok expat pub scene. All that had changed, bake shops were springing up outside the traditional to...
Whenever I come back from Thailand I always crave the food. Having tried many other pastes and never being satisfied I came across this site. I bought 5 different pastes and so far all have been amazing and specially this Thai spicy green curry 🤌🏻. Full of flavour, spice and authenticity it took me right back to eating in a small local restaurant on a plastic chair with the locals. Can’t wait to place my next order
Marinated a couple of fillet steaks in this for about 5 hours. Cooked them on a hot griddle pan, sliced thinly & dipped in the rest of the sauce. Had as a starter before the Green Curry. Soft as butter but with once heck of a kick!!