Thai Red Curry Recipe With Chicken and Butternut Squash

Thai butternut and chicken red curry

  • serves 4
  • Easy

Whip up a delicious curry with this dish combining butternut squash, chicken thighs, cherry tomatoes and coconut milk. This Thai recipe couldn't be simpler and is perfect served with coconut rice.



  • Thai red curry paste 3-4 tbsp
  • coconut milk 400ml tin
  • butternut squash 400g, peeled and cubed
  • chicken thighs 6, cut into cubes
  • cherry tomatoes 250g
  • fish sauce to season
  • limes 2, 1 juiced and 1 cut into cheeks to serve
  • Thai basil or coriander 2 large handfuls (available from Thai shops and sometimes in Sainsbury’s as a growing pot)


  • Step 1

    Heat the curry paste gently in a wok until it starts to fry in its own oil, add a little extra oil if it starts to stick. Add the coconut milk and bring to a simmer.

    Add the squash and simmer for 10 minutes or until it is almost tender. Add the chicken and cook for 5 minutes, add the cherry tomatoes and cook for 2 minutes or until they just start to burst.

  • Step 2

    Season with fish sauce (this is the equivalent of salt, so add a few drops and taste, then add more if you need it) and the lime juice and sprinkle with the herbs.

Nutritional Information

  • Kcals 386
  • Fat 22.8g
  • Saturates 15.7g
  • Carbs 13.9g
  • Fibre 2.2g
  • Protein 32.1g
  • Salt 1.26g