Creamy Red Thai Curry with Chicken & Kabocha Squash (Print Version)

Make a comforting Red Thai Curry Chicken Kabocha. This easy recipe brings warm, authentic flavors to your table with tender chicken and sweet squash. So good!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Thai
Dietary: Dairy-Free, Gluten-Free (check paste)

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1 small kabocha squash (about 2 lbs), peeled, seeded, and cut into 1-inch pieces
03 - 1 (13.5 oz) can full-fat coconut milk
04 - 1 cup chicken broth

→ Aromatic Foundation

05 - 1 tbsp cooking oil (like coconut or avocado)
06 - 3-4 tbsp red Thai curry paste (adjust to your spice preference)
07 - 1 large shallot, thinly sliced
08 - 3 cloves garlic, minced
09 - 1-inch piece fresh ginger, grated or minced

→ Flavor Boosters

10 - 1-2 tbsp fish sauce
11 - 1 tsp brown sugar
12 - 1-2 tbsp fresh lime juice

→ Fresh Finishing Touches

13 - 1/4 cup fresh basil leaves, roughly chopped
14 - 1/4 cup fresh cilantro, roughly chopped
15 - Optional: Sliced red chilies for garnish

# Instructions:

01 - First things first, get that kabocha squash peeled and chopped into bite-sized pieces. It can be a little tough, so be careful with your knife! Then dice your chicken thighs. I usually aim for about 1-inch chunks, so they cook evenly. Don't forget to mince your garlic and ginger, and slice those shallots. This prep work makes the actual cooking flow so much smoother, honestly.
02 - Heat a little oil in a large pot or Dutch oven over medium heat. Toss in your minced garlic, ginger, and sliced shallots. Sauté them until they're fragrant and slightly softened, about 2-3 minutes. This is where the magic starts, filling your kitchen with incredible smells. Be careful not to burn the garlic; I've done that, and it makes the whole dish taste bitter, not fun!
03 - Now, add your red curry paste to the pot. Stir it around with the aromatics for about a minute, letting those spices really bloom. This step is crucial for deepening the flavor of your <strong>Red Thai Curry Chicken Kabocha</strong>. Then, add the diced chicken thighs and cook until they're lightly browned on all sides, about 5-7 minutes. Don't worry about cooking them through; they'll finish in the sauce.
04 - Pour in the full-fat coconut milk and chicken broth. Stir it all together, scraping up any delicious bits from the bottom of the pot. Now, add your chopped kabocha squash. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes, or until the squash is tender and the chicken is cooked through. The sauce should be thickening beautifully.
05 - Once the kabocha is fork-tender, stir in the fish sauce, brown sugar, and a good squeeze of fresh lime juice. Taste it! This is your moment to adjust the seasonings. Does it need more salt? More sweetness? A little more zing? I often add an extra splash of fish sauce because I love that umami kick. Don't be shy; make it yours!
06 - Ladle your gorgeous <strong>Red Thai Curry Chicken Kabocha</strong> into bowls. Garnish generously with fresh basil leaves and cilantro. If you like a bit more heat, a few slices of fresh red chili wouldn't hurt. I love serving this over jasmine rice, but sometimes I'll just eat it straight from the pot, it's that good! The colors, the aroma… it's just pure happiness in a bowl.

# Notes:

01 - Always toast your curry paste for a minute or two; it really wakes up the flavors, I learned that the hard way.
02 - Leftovers are even better the next day, but reheat gently on the stovetop for the best texture.
03 - If you don't have kabocha, butternut squash works well, though it's a bit less sweet.
04 - A final squeeze of fresh lime juice right before serving brightens everything up.

# Equipment Needed:

01 - Large Pot/Dutch Oven
02 - Knife
03 - Cutting Board

# Nutrition (Per Serving):

Calories: 600
Total Fat: 35g
Total Carbohydrate: 40g
Protein: 30g

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