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Chicken Butternut Squash Curry

Chicken Butternut Squash Curry

The ultimate comfort food, Chicken Butternut Squash Curry combines tender chicken and creamy squash in a fragrant coconut base. Perfect for easy weeknight dinners, this dish is sure to impress with its vibrant flavors and inviting aroma. Make it tonight for a meal that warms the soul!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon cooking oil
  • 1 medium brown onion chopped
  • 1 medium carrot peeled and diced
  • 6 fillets skinless chicken thighs cut into 3cm pieces
  • 4 cloves garlic crushed
  • 3 tablespoons Thai red curry paste
  • 4 cups ready diced butternut squash/pumpkin
  • 7 oz green beans trimmed
  • 1 2/3 cups canned coconut milk
  • 1 tablespoon brown sugar
  • 1 pinch salt to taste
  • 1 handful fresh coriander leaves to serve

Equipment

  • Skillet
  • Frying Pan
  • Blender
  • Saucepan
  • Peeler
  • Chef's Knife
  • Cutting Board
  • Wooden Spoon

Method
 

  1. Heat the cooking oil in a large pan or skillet over high heat. The oil should shimmer, indicating it's ready for the next step.
  2. Add the chopped brown onion and diced carrot to the pan. Sauté them until the onion becomes soft and transparent, which should take about 3 to 5 minutes. You'll know they’re ready when the aroma fills your kitchen.
  3. Next, add the cut chicken thighs to the pan. Fry until the chicken is just beginning to brown, about 5 to 7 minutes. Stir occasionally to ensure even cooking.
  4. Once the chicken has started to brown, add the crushed garlic and Thai red curry paste. Stir quickly to blend them in with the heat of the pan for about a minute until fragrant. The aroma will be irresistible!
  5. Add the diced butternut squash and trimmed green beans to the mix. Keep cooking while stirring occasionally for another 5 minutes. The squash should start to soften slightly.
  6. Pour in the coconut milk and bring the mixture to a gentle simmer. You’ll see the curry bubbling slightly, which means it’s time to reduce the heat.
  7. Reduce the heat to low and add in the brown sugar and a pinch of salt to your taste (I usually use about 1 teaspoon). Stir well to combine all the flavors.
  8. Let the curry simmer for about 10 to 15 minutes, or until the pumpkin pieces have softened. If you prefer a creamier sauce, you can simmer it for an additional 5 to 10 minutes until the pumpkin has mostly melted into the sauce.
  9. Once done, taste and adjust the seasoning if necessary. The curry should be a perfect balance of sweet, savory, and spicy flavors.
  10. Serve your Chicken Butternut Squash Curry over steamed rice or cauliflower rice for a low-carb option. Garnish with fresh coriander leaves for that final touch.

Notes

Serve with rice or cauliflower rice for a low carb option, and delicious Homemade Buttery Garlic Naan!