Red Thai Chicken Curry with Butternut Squash

Preparation time: 10 mins Cooking time: 30 mins Medium Serves: 4


Chicken and butternut squash with red thai curry paste and coconut milk. Served with steamed jasmine rice and topped with diced fresh coriander (cilantro).


  • 1/2 of a butternut squash, peeled, de-seeded and cut into bite size pieces
  • 1 chicken breast cut into bite size pieces
  • 2 tbsp of thai red curry paste
  • 1 can of thai coconut milk
  • 1 small red or green hot pepper, diced into very fine pieces
  • 3 tbsp of olive oil
  • 3 cloves of garlic, diced
  • pinch of sea salt (or kosher salt)
  • 4 servings of steamed rice (jasmine preferred)
  • chopped fresh coriander (cilantro) for garnish
  • 1 tbsp of creamed coconut (optional)
  • 1 tsp of thai fish sauce (optional)
  • 1 tsp of lemongrass paste (optional)


Step 1: Cut the butternut squash in half (the top half is easiest) and peel or slice off the outer skin. Cut the butternut squash into bite size pieces and set aside. Step 2: Mince the garlic and small red or green hot pepper and set aside. Step 3: Heat 3 tbsp of olive oil into a medium sized sauce pan, and add butternut squash, garlic, and hot pepper and saute over med-low heat until the squash begins to slightly soften (approx 10 mins) Step 4: add red curry paste and stir for a few minutes, then add 1/2 can of coconut milk and reserve the rest. Step 5: add chicken pieces and cook for a further 10 mins, add more coconut milk if needed and add the optional items (fish sauce, lemongrass, and creamed coconut) Step 6: Add rest of the coconut milk and cook until chicken is done and squash is very soft. You have the option to reserve 1/4 cup of the coconut milk to add to the cooked jasmine rice. Step 7: Spoon cooked rice into bowls and top with the curry and garnish with chopped fresh coriander. You can make this dish without the chicken for a vegetarian option.



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