Spicy Red Thai Curry with Chicken & Kabocha (Print Version)

Warm up with this Red Thai Curry with Chicken & kabocha squash. A comforting, flavorful bowl for cozy nights or easy weeknights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: Thai
Dietary: Gluten-Free, Dairy-Free

# Ingredients:

→ The Stars of the Show

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

→ Flavor Powerhouses

04 - 2-3 tbsp red Thai curry paste (Mae Ploy or Maesri recommended)
05 - 1 tbsp fresh ginger, minced
06 - 4 cloves garlic, minced
07 - 1 tbsp fish sauce
08 - 1 tsp brown sugar
09 - 1 cup chicken broth
10 - 1 tbsp lime juice, freshly squeezed

→ Finishing Touches

11 - Fresh basil leaves, for garnish
12 - Cooked jasmine rice, for serving

→ Building the Base

13 - 1 tbsp neutral oil (like canola or vegetable)

# Instructions:

01 - First, grab a large pot or a Dutch oven, my favorite for curries! Heat a tablespoon of oil over medium heat. Toss in your diced chicken thighs and let them get a nice sear, just a minute or two on each side until they're lightly browned. You don't need to cook them through yet, just build some flavor. Then, clear a little space in the pot and add your minced ginger and garlic. Let them get fragrant for about 30 seconds – oh, the smell is just incredible at this point! This is where the magic of a good Red Thai Curry with Chicken begins.
02 - Now for the star: the red curry paste! Add about 2-3 tablespoons to the pot with the ginger and garlic. Stir it around with the chicken for about a minute, letting those spices really bloom. You'll smell an intense, vibrant aroma. This step is crucial for developing the depth of your Red Thai Curry with Chicken. I once rushed this and the curry tasted a bit flat, so don't skip giving that paste a good toast! Pour in one can of full-fat coconut milk, stirring to scrape up any browned bits from the bottom of the pot. Bring it to a gentle simmer.
03 - Add your peeled and diced kabocha squash to the simmering curry. I love how the squash soaks up all those delicious flavors! Pour in your chicken broth and stir everything together. Bring it back to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes. You want that squash to be fork-tender, but not mushy. This is where the Red Thai Curry with Chicken truly comes together, softening the vegetables and melding the spices.
04 - Once the squash is tender, take off the lid. Stir in the fish sauce and brown sugar. Taste it! This is your moment to adjust. Does it need more salt? A little more sweetness? Maybe a tiny dash more fish sauce for that umami punch? I always find myself adding a tiny bit more sugar to balance the heat. This is your Red Thai Curry with Chicken, make it sing to your taste buds!
05 - Remove the pot from the heat. Squeeze in the fresh lime juice. This brightens up the whole dish and adds a lovely tang that cuts through the richness of the coconut milk. Stir it in well. I’ve forgotten the lime juice before, and while it was still good, it didn't have that vibrant, fresh finish. Don't be like me, remember the lime!
06 - Ladle your Red Thai Curry with Chicken and kabocha squash over fluffy jasmine rice. Garnish generously with fresh basil leaves. Sometimes I add a sprinkle of chopped peanuts or a drizzle of chili oil for extra flair, but it’s fantastic just as is. The aroma alone is enough to get everyone excited. It should look vibrant, smell incredible, and taste like pure comfort. Enjoy!

# Notes:

01 - Always sauté your curry paste for a minute or two before adding liquids; it truly unlocks its full flavor potential, a trick I learned the hard way.
02 - This Red Thai Curry with Chicken tastes even better the next day, so it’s a fantastic meal prep option.
03 - If you don't have kabocha, butternut squash works well, though it's a bit less sweet.
04 - Serving with a side of crisp cucumber salad really balances the richness of the curry.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - chopping board
03 - knife
04 - measuring spoons and cups
05 - ladle

# Nutrition (Per Serving):

Calories: 450 calories
Total Fat: 28g total fat
Total Carbohydrate: 30g total carbs
Protein: 25g protein

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