Print

Thai Red Curry with Chicken and Butternut Squash Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 12 reviews

This Thai Red Curry recipe features a fragrant and creamy curry made with red curry paste, coconut milk, fresh aromatics, tender chicken, and vibrant vegetables like butternut squash, bell pepper, and green beans. Served with jasmine rice and garnished with Thai basil and optional chili slices, it delivers an authentic and delicious Thai meal in just 35 minutes.

Ingredients

Main Ingredients

  • 2 tablespoons avocado oil
  • 4 tablespoons red curry paste (we like Mae Ploy)
  • 3 garlic cloves, grated
  • 1 tablespoon grated peeled fresh ginger
  • 1 (2-inch) piece lemongrass, finely chopped
  • 1 cup chicken stock
  • 1 (13.5 ounce) can full-fat coconut milk, shaken
  • 1 teaspoon sugar (optional)
  • 2 teaspoons fish sauce
  • 1 tablespoon freshly squeezed lime juice (from 1 lime)
  • ½ teaspoon kosher salt
  • 1½ cups cubed butternut squash (about ½ pound)
  • 1 pound boneless, skinless chicken breasts, thinly sliced against the grain
  • 1 red bell pepper, seeded and thinly sliced
  • 1 cup green beans, trimmed and cut into 2-inch pieces
  • ½ cup Thai basil leaves, plus more for serving
  • Cooked jasmine rice, for serving
  • Thinly sliced Thai chilies, for serving (optional)

Instructions

  1. Cook the aromatics: Heat the avocado oil in a large saucepan over medium heat. Once the oil is hot and glistening, add the red curry paste, grated garlic, grated ginger, and finely chopped lemongrass. Stir constantly and cook this mixture until fragrant, approximately 2 minutes, releasing all the aromatic flavors.
  2. Make the curry base: Stir in the chicken stock, coconut milk, optional sugar, fish sauce, lime juice, and kosher salt. Bring this mixture to a gentle simmer, creating the flavorful curry sauce.
  3. Add butternut squash and cook: Add the cubed butternut squash to the simmering curry and cook until the squash is almost tender, about 8 minutes. This step ensures the squash softens and absorbs curry flavors.
  4. Add chicken and vegetables: To the curry, add the thinly sliced chicken breasts, red bell pepper slices, green beans, and half a cup of fresh Thai basil leaves. Return the mixture to a simmer, stirring occasionally, and cook until the chicken is fully cooked and vegetables are tender, about 8 minutes more.
  5. Serve: Serve the completed Thai red curry hot over a bed of cooked jasmine rice. Garnish with extra Thai basil leaves and thinly sliced Thai chilies if desired, adding color and extra heat to the dish.

Notes

  • Mae Ploy red curry paste is recommended for authentic flavor but you can substitute with your preferred brand.
  • The sugar is optional and can be adjusted based on your taste preference for sweetness.
  • Thinly slicing the chicken breasts against the grain ensures tender meat texture.
  • You can substitute chicken stock with vegetable stock for a lighter or vegetarian version.
  • Adjust the amount of Thai chilies based on your desired spice level.
  • This curry is best served immediately to enjoy the fresh herbs and vibrant flavors.
  • Leftovers can be refrigerated for 2-3 days and gently reheated on the stovetop.

Find it online: https://cozyplatter.com/thai-red-curry-with-chicken-and-butternut-squash-recipe/