Classic Thai Red Coconut Curry with Chicken and Butternut Squash

A fragrant and creamy Thai red curry featuring tender chicken and sweet butternut squash in a rich coconut milk broth, spiced with red curry paste and aromatic herbs. Perfect for a comforting and flavorful meal.

By RecipeBoss

Servings

Time Required

45 min

Ingredients

1 ½ lb chicken breast

2 lb butternut squash

2 can coconut milk

3 tbsp red curry paste

2 tbsp fish sauce

1 tbsp brown sugar

1 tbsp vegetable oil

4 clove garlic

1 inch ginger

1 lime

1 bunch Thai basil

1 red bell pepper

1 jalapeno

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Instructions

1
Prepare the butternut squash: Peel, seed, and cut the butternut squash into 1-inch cubes. Set aside.
2
Prepare the chicken: Cut the chicken breasts into bite-sized pieces.
3
Prepare the aromatics: Mince the garlic and grate the ginger. Deseed and mince the jalapeno (if using). Slice the red bell pepper. Juice the lime.
4
Sauté the curry paste: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the red curry paste and cook, stirring constantly, until fragrant, about 1-2 minutes.
5
Add coconut milk and aromatics: Pour in 1 can of coconut milk, scraping up any bits from the bottom of the pot. Add the minced garlic, grated ginger, and minced jalapeno (if using). Bring to a simmer.
6
Add squash and chicken: Add the cubed butternut squash and chicken pieces to the pot. Stir to combine. Bring back to a simmer.
7
Simmer until tender: Cover and simmer for 15-20 minutes, or until the butternut squash is tender and the chicken is cooked through. Stir in the sliced red bell pepper during the last 5 minutes of cooking.
20 min
8
Finish the curry: Stir in the remaining 1 can of coconut milk, fish sauce, brown sugar, and lime juice. Heat through but do not boil.
9
Serve: Ladle the curry into bowls. Garnish with fresh Thai basil leaves.

Perfect With

Jasmine RiceCucumber SaladSpring Rolls