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This Thai style chicken and butternut squash curry has become a reliable favorite when I want something comforting but packed with flavor. It brings together simple ingredients like chicken thighs, creamy coconut milk, and aromatic curry paste to deliver a rich curry that feels both hearty and a little exotic. Whether you choose the stove top, slow cooker, or pressure cooker method, this recipe adapts easily and fills your kitchen with the most inviting aromas.
I first made this for a family dinner on a chilly evening, and it quickly became a requested classic. The mix of warming spices with creamy peanut butter was a revelation and now I enjoy making big batches to share.
Ingredients
- Butternut squash: chopped into small cubes to absorb the spices and soften beautifully
- Chili powder: brings gentle heat without overwhelming the other flavors
- Curry powder and turmeric: add earthiness and vibrant color, look for fresh, high-quality spices
- Garlic and fresh ginger: crush these well to unlock maximum aroma and punch
- Chicken thighs: offer tenderness and juiciness that keep the curry rich
- Coconut milk: creates a creamy, fragrant base choose fullfat for best results
- Peanut butter: adds a nutty depth that balances the spices, smooth or crunchy works depending on your texture preference
- Thai red curry paste: is key, aim for authentic brands to get that signature layered taste
- Honey: lends a touch of sweetness to harmonize the bold flavors
- Chopped tomatoes: provide acidity and body, quality canned ones make a difference
Instructions
- Sauté the Aromatics:
- Heat a generous drizzle of oil in a large heavybased pan over medium heat. Add crushed garlic and finely chopped ginger. Cook gently for a couple of minutes until fragrant but not browned to build the flavor base.
- Brown the Chicken:
- Add the chopped chicken thighs to the pan. Cook for about two minutes, stirring occasionally, until the meat starts turning white on the outside but is not fully cooked through.
- Mix in Coconut Milk and Flavorings:
- Push the chicken pieces aside, then pour in the coconut milk. Stir in the peanut butter, Thai red curry paste, and honey making sure to combine everything smoothly at the bottom of the pan.
- Add Tomatoes and Spiced Squash:
- Pour in the canned chopped tomatoes and the butternut squash which you have already tossed with chili powder, curry powder, and turmeric. Stir gently to coat everything evenly.
- Simmer the Curry:
- Cover with a lid and let the curry simmer on mediumlow heat for about 30 minutes. The chicken should be fully cooked and the squash tender. For a creamier texture, mash about half of the squash into the curry towards the end to thicken the sauce.
- Serve:
- Serve with fresh coriander, crushed peanuts, and a dollop of natural yogurt or Greek yogurt on the side paired with steaming rice and crunchy poppadoms if you like.
One of my favorite things about this recipe is how the peanut butter and coconut milk work together to create a creamy sauce that wraps around every bite. It reminds me of cozy dinners with friends where everyone asked for seconds.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave to maintain the sauce’s creamy texture.
Ingredient Substitutions
If you cannot find butternut squash, feel free to swap in pumpkin or another sweet winter squash. Adjust cooking time slightly based on the firmness. Peanut butter can be replaced with almond butter for a nutty twist but stick with a mild curry paste to maintain balance.
Serving Suggestions
Serve the curry over fluffy jasmine or basmati rice to soak up the rich sauce. Top with freshly chopped coriander and plenty of crushed peanuts for added texture. A side of natural yogurt cools down the spices beautifully, and poppadoms add a delightful crunch.
Serve warm with rice and toppings for a comforting meal. Leftovers reheat well making this a great make ahead dinner.
Common Questions About Recipes
- → Can I use other types of squash instead of butternut?
Yes, small pumpkins or other winter squashes can be substituted, but cooking times may vary slightly.
- → How can I reduce the spiciness of the dish?
Use less Thai red curry paste and chili powder. Adding more coconut milk or peanut butter also mellows the heat.
- → What is the best cooking method for tender chicken in this dish?
Simmering gently on the stove or slow cooking ensures tender, juicy chicken pieces infused with the curry flavors.
- → Can this dish be prepared in a pressure cooker?
Yes, cook on high pressure for about 7 minutes with a quick release to keep textures balanced.
- → How do I thicken the sauce naturally?
Mash half of the cooked butternut squash into the sauce; its natural starches help thicken the curry beautifully.