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I love Thai red curry, and I love satay. I also love quick and easy recipes that make enough for Mr. Scrummy and I to have for at least two dinners. So this one is a sure fire winner for me. Hope you like it too!
This recipe has taken a long time to star on this blog, and I’m not sure why.
Mr. Scrummy and I have been licking our lips over this chicken and butternut squash satay curry for … oooh, at least a couple of years. I’ve been really eager to share it with you, but have just never got around to posting it until now.
I think what happened is that we made it four or five times when living in Australia – and even passed the recipe on to Mr. Scrummy’s mum, who still makes it often when friends come round because she gets so many compliments.
Then when we moved to the UK, we made it in the slow cooker and … It. Just. Didn’t. Work. I think it was something to do with too much liquid and not high enough quality curry paste. To make our disappointment even worse, we’d invited a friend over for dinner that time, and raved about how good this curry was before we served it. It only took a few mouthfuls to realise … oops. Not so tasty after all. Awkward.
There was one more failed attempt to recreate this gorgeous meal that we’d always enjoyed so much, then we managed to nail it again. The key? Not skimping on the flavours or amounts of chicken, squash and peanut butter, and using the best quality red curry paste we could find.
Honestly, this is so delicious. It also makes LOADS – enough for six people at least. Or two hungry people to scoff on two consecutive nights, plus two portions for the freezer. Absolute winner!
I originally adapted this chicken and butternut squash satay curry slightly from a 2013 recipe on the popular food blog Pinch of Yum (thanks Lindsay – it’s now one of our favourite meals!). Lindsay’s recipe is a squash and coconut curry, but we really like to add chicken to ours. I use butternut squash in the UK, because that’s the type of squash that’s the easiest to find here, but in Australia we use whichever pumpkin or squash happens to be on sale.
Another delicious peanut-y recipe – One-pot spicy Thai peanut chicken. One of my most popular recipes!
Another little change we’ve made is to squish about half of the squash/pumpkin into the finished curry, which both thickens and sweetens it. Squish that squash!
We both really love this spicy, rich, creamy, nutty curry. It’s perfect served over rice and scattered with fresh coriander and crushed peanuts. And don’t forget the big splodge of natural yoghurt and a pile of poppadums on the side.
I’d like to try and master a slow cooker version of this eventually because it would make a perfect throw-in-the-pot-and-walk-away recipe (fewer tomatoes plus a bit of tomato puree maybe to reduce the liquid?) – if you get there before I do, please do let me know!
Prep time:
Cook time:
Total time:
Serves: 6
- 1 medium to large butternut squash, peeled and chopped into smallish cubes
- 1 teaspoon each chili powder & curry powder
- ½ teaspoon each cayenne pepper & turmeric
- 6 cloves garlic, crushed
- a decent piece of fresh ginger (about 2 thumbs’ widths), peeled and chopped finely
- about 800 grams to a kilo chicken thighs or breast, chopped into small pieces
- 1 can (400 grams / 14 ounces) coconut milk
- 3 tablespoons peanut butter
- 3 tablespoons Thai red curry paste (good quality – authentic Thai brands are good)
- 1 tablespoon honey
- 2 x 400 gram / 14 ounce cans chopped tomatoes
- fresh coriander (cilantro), crushed peanuts & natural yoghurt (I use Greek)
- rice & poppadums
- Toss the butternut squash in a large bowl with the chili powder, curry powder, cayenne pepper and turmeric, and set aside.
- Heat up a big drizzle of oil in a heavy skillet, then cook the garlic and ginger together for a couple of minutes. Add the chicken and cook for another two minutes or so or until white.
- Add the coconut milk, then stir in the peanut butter*, Thai curry paste and honey.
- Add the butternut squash and spices and the tomatoes, and simmer for about 30 to 40 minutes* or until the chicken is cooked through and the squash is tender. Squish about half of the squash into the curry.
- Serve over rice, garnished with the coriander and peanuts, and with the yoghurt and poppadums on the side.
If you can’t find butternut squash, any kind of squash or even pumpkin is fine. I’d use about half a small pumpkin instead of a butternut squash. I find different types of pumpkin/squash cook at slightly different rates, so you may want to shorten/lengthen the cooking time a little accordingly.
*I find it works best to put a lid on the pan (if you have one) for the first two thirds of the cooking time (roughly!), then take it off for the last third to allow the sauce to thicken up a bit (then the sauce thickens even more when you squish the pumpkin/squash in!).
When adding the coconut milk and peanut butter, I'd recommend pushing the chicken out of the way so that you can easily mix them together in the bottom of the pan.
One last note - the spicy-ness of this dish can vary a bit according to the potency of the curry paste you use. Maybe go a little easier on it (and on the cayenne and chili powder) if you know you're using a really spicy paste (I find authentic pastes tend to be quite spicy). I find 3 tablespoons of paste to be about right for us, for a pretty spicy but not set-your-mouth-on-fire-all-day result, but at the end of the day it's down to personal taste. Good luck!
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This looks insanely good! I’m so glad you finally decided to share it – absolutely the kind of dinner that I love! Quick and easy, and loaded with flavor and lots of great nutrition! Oh wow – I can’t wait! Definitely pinning, too!
Thank you, Shelley! I’m pretty excited about this one … 🙂
This has my name all over it! Love anything butternut squash and of course anything that involves curry/satay flavors, I’m in!
Hi Denise – happy this works for you too. Glad you’re in!
This looks amazing! I might end up making this much sooner rather than later!
Hi Chrissy! Let me know if you do give this a go 🙂
This looks amazing! I love satay, but I haven’t had it with butternut squash before, so I am trying that very soon. Even better that it is freezable too.
Thanks, Dannii – really appreciate your enthusiasm and I hope you do give a go some time this winter. Hopefully it’ll become a favourite of yours too!
I don’t often try to make curry from scratch, but I must give this one a go if it’s such a winner in your house. Not in the slow cooker though 😉
Hi Mariana! Happy New Year! I hope you’re well!
Actually, this is still a bit of a cheat because the curry paste isn’t made from scratch. Glad you like it!
I saw the title and I knew I had to have it! I saw the pictures and my mouth immediately began to water! This. Looks. AMAZING! I could also see myself making this on a regular basis. We’re a big fan of spicy curry and creamy sauces in this house, so this dish would not last very long.
This is one of the few recipes we make again and again, Kathleen. I think it’s because it makes so much (and very freezer-friendly) and once you’ve got the spices and paste in they last quite a while. Then you only have to get coconut milk, chicken, ginger and tomatoes each time, essentially. Really hope you give this one a go – I don’t think you’d be disappointed 🙂
This looks so tasty. We have a pretty good variety of indian foods to choose from here, unlike many other recipes I like. Would love to try this.
Hello Cathy! Thanks so much for taking the time to comment. I see from your website that you’re in the west Indies – lucky you! It’s freezing here in the UK today and it would be wonderful to have some warmth. So happy you like the curry and really hope you give a go some day!
You’ve been keeping this deliciousness from us? Well now that you’ve shared, I have to try this. Looks so good.
Happy to have impressed you with this, Janette! 🙂
This is perfect for tonight as the weather here in Melbourne has not only cooled down but is down right chilly today. Yesterday 41 today 19 – go figure.
Wow – I remember that sort of weather when we lived in Perth! Like being in the desert, really. It’s barely above freezing here today. Brrrr … definitely a day for curry!
This sounds scrumptious! And you poor things making it for guests only to realise that it wasn’t quite up to scratch. I’ve had that feeling and experience!
Thanks, Lorraine! It really was horrible to serve my friend a less-than-great version of this. Better luck next time! 🙂
Love this dish, sounds full of wonderful flavors and very delicious! Will definitely try it! I love adding chicken to my curry dishes, too! Thanks for sharing this recipe Helen!
You’re welcome, Mira. I’m so happy you want to try this. I don’t think you’d be disappointed!
Hi Helen, this is like heaven on a plate, love meals like this, pinned!
Thank you, Cheri! 🙂
I love making entrees that last for a couple meals! This looks like pure, warming comfort food!
Hello Liz – that’s one of my favourite ‘results’ from a recipe, too! Really glad you like the look of this! 🙂
Et voilà, une autre délicieuse confort food! Parfois, ça m’arrive aussi, je fait un repas qui est très bonne et quand j’ai décide de le refaire il est moins bon. Tu as bien trouvé la clé du problème dans ton assiette. Mon mari sera ravie avec ta recette pour le diner!
Bonjour, Eva! J’espere que vous l’essayerez bientot! 🙂
What a gorgeous dish! Something to really warm you up this winter.
Hello! Really happy you like it and hope you give it a try some time! 🙂
Can you send this around to me in about 2 hours please for dinner? It’s -6C, we have no hot water and I need warming up and this is just the ticket!
Oh, Nancy, if I could I would! Hope you’ve warmed up a bit now!
I made this tonight with cauliflower rice and it was very simple and absolutely delicious. I will definitely be making again.
Thanks!
Hi Carolina. Thank you so much for popping by and leaving your feedback. I’m thrilled that you gave this a go and that it went down so well. This truly is one of our favourite meals and I love that there’s always plenty of leftovers to freeze. Thinking of posting another yummy curry soonish, so keep a look out!
This is an amazing recipe. Follow it to the letter and it turns out perfectly. I love cooking but normally tweak recipes as they often don’t live up to expectations. This does and more.
Hi Susan. Thanks so much for popping by to leave your (excellent) feedback. I was telling a friend how good this recipe was just yesterday. Have you tried my one-pan spicy Thai peanut chicken, too? Another favourite of mine!
Hi there!
I just foudn this recepi trough Pinterest yesterday.
The dutch oven is still on the stove bubbling away.
Smells wonderfull! Only detail.. If your red curry paste is already the spice one (read bloody hot) then maybe be gentle with the cayenne and the chilli powder…
After 2 liters of water… I’m still on fire…
Otherwise, very good recepy!
I’ll keep the website with my favourites!
Good point, Charlotte! This recipe is on the slightly spicier side anyway, but obviously it will vary a bit according to what brand of curry paste you use! Glad you enjoyed it otherwise though! 🙂
I have some more Asian recipes you might enjoy – the peanut chicken is particularly good! (and not quite as spicy!)
Made this last night…. delicious! Leftovers tonight!
Thanks for sharing such a great recipe!
Hi Nicola, thank you so much for taking the time to give your feedback. It always makes my day when someone tries a recipe and likes it! This is one of our favourites. It’s really delicious, isn’t it?!