Perfect Chicken And Butternut Squash Curry (Thai Style – Stove Top, Slow Cooker Or Pressure Cooker)
on Sep 23, 2019, Updated Aug 27, 2024
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Welcome to your new go-to Thai chicken curry! This easy chicken and butternut squash curry truly deserves the spot it’s had on our dinner table (and in our freezer) for YEARS now. Imagine a cross between a Thai red curry and chicken satay – with hidden veggies – and you get the idea.
This is the best chicken curry recipe ever – creamy, comforting, truly delicious. Make it on the stove top, in the slow cooker, or in the pressure cooker in a little over 30 minutes. Perfect!
Table of Contents
- Why you’ll love it
- About the ingredients
- How to make chicken and butternut squash curry
- Helen’s Top Tips
- How to serve it
- Slow cooker instructions
- Pressure cooker instructions
- More things to know (FAQs)
- More easy curries
- Perfect Chicken And Butternut Squash Curry (Thai Style – Stove Top, Slow Cooker Or Pressure Cooker) Recipe
Why you’ll love it
I preface my recipe titles with bold words like ‘best’, ‘life-changing’ and ‘perfect’ very sparingly! But when I do, I really mean it, and it’s usually because the recipe has been tested a ridiculous amount of times.
Mr. Scrummy and I have been licking our lips over this for literally YEARS. Turns out butternut squash and chicken are a match made in heaven – especially when made into a tasty Thai style curry!
In short, this has become one of our family’s go-to recipes. Here’s why.
- Tweaked over the years, but adapted from this squash coconut curry from the popular food blog Pinch of Yum. Any recipe from this site usually gets my vote!
- The dreamy, creamy coconut curry chicken sauce is divine. Fan of chicken satay? Read on.
- It’s quick and easy. You need just 10 minutes to prep everything and 30 minutes’ cook time. The biggest job is chopping the butternut squash.
- Hidden veggies! The soft butternut squash gets squished into the chicken curry to thicken the delicious sauce. Wilt spinach in too for extra brownie points.
- It feeds a crowd! This recipe makes 8 medium portions at least, or up to 10 smaller ones with sides.
- It’s the perfect freezer meal. Have it for dinner, then freeze the rest.
- Multiple cooking options. Cook it on the stove-top (my favorite), or in your slow cooker or pressure cooker.
Check out more Scrummy Lane ‘Best’ recipes: the best Greek potatoes (they really are the best, and go with almost anything), the best mee goreng (Indonesian noodles), the best crustless quiche, and these best halloumi fries or similar life-changing fried halloumi bites!
About the ingredients
You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.
- Butternut squash: Chopped into small(ish) pieces. Feel very free to use pumpkin instead – the overall result will be the same. My top tip here is to buy ready-chopped butternut squash or pumpkin – either fresh or frozen. It may cost a bit more, but for me it’s well worth it to save the time and hassle of peeling and chopping the pumpkin yourself (not my favorite job!).
- Curry powder, chili powder, turmeric: It’s worth adding these few few simple kitchen cupboard spices to further enhance the flavor. If you happen not to have one of them, don’t worry too much!
- Garlic (quite a lot) and ginger: I do think it’s worth using fresh garlic and ginger in this recipe.
- Chicken thighs: Chopped. I use chicken thigh rather than breast since it’s more tender, and also generally more economical. As for the butternut squash, I usually go with ready-chopped thigh here, to save yet more time and mess!
- Thai curry paste: I try to use a good quality curry paste that includes chili, lemongrass, shallot, galangal, kaffir lime, coriander, cumin and shrimp paste. Authentic brands made in Thailand tend to be a safe bet!
- Coconut milk, canned tomatoes & peanut butter: I like crunchy peanut butter for a bit of extra texture, but whatever you have is fine.
- Honey: Adds a touch of sweetness to balance the sharper flavours. If you don’t have honey, a teaspoon of sugar is fine.
And, to serve:
- Yummy garnishes: Fresh coriander and crushed peanuts (not essential but the icing on the cake).
- Yummy sides: Rice, poppadoms, plain yogurt (I like Greek).
How to make chicken and butternut squash curry
Make it in only 5 simple steps!
The first thing to do is to sprinkle the spices (the curry, turmeric and chili powder) over the chopped butternut squash. Put that aside for now.
Grab a really big pan and soften the garlic and ginger in a little oil. Then brown the chicken.
Stir in the coconut milk, peanut butter, red curry paste, and honey, then the tomatoes and butternut squash.
Now let the curry simmer until the butternut squash is soft (about 30 minutes). Then (my favorite part!), squish most of the butternut squash into the curry.
Serve with the delicious toppings and your chosen sides!
Helen’s Top Tips
- Try to use the best quality red curry paste you can find. An authentic Thai one is always a safe bet!
- I recommend buying ready-chopped butternut squash to save time (and frustration!). However, if you do chop your own, consider chopping extra and freezing it ready for next time! If you like you can even mix it with the spices before freezing.
- Adjust the amount of Thai red curry paste to taste. I find that 3 level tablespoons is about right for a spicy but not knock your socks off curry. The authentic Thai pastes tend to be the spiciest, so go easy the first time you make it if you’re not sure!
- Don’t forget to squish the butternut squash into the curry at the end. It will thicken the curry so that it’s ‘just right’!
How to serve it
I recommend serving this butternut chicken curry over rice and scattered with fresh coriander and crushed peanuts. A squeeze of lime is optional, but don’t skip the coriander or peanuts!
I also never serve it without cooling natural yogurt (I prefer Greek yogurt) and a pile of poppadoms on the side for a bit of crunch!
Alternatively, serve with warm naan bread. Mmm!
Slow cooker instructions
To my delight… YES, you can make this butternut squash chicken curry in your slow cooker!
A reader helped me to figure out the best way to adapt the recipe (thank you, Paula!). It worked perfectly.
- Follow the stove top cooking instructions up to step 4 in the recipe below (if you have a slow cooker that also sautés, just sauté the spices/chicken etc in the bowl of the slow cooker).
- Reduce the amount of chopped tomatoes to just 1 can.
- Add a tablespoon of tomato paste/puree to make sure you still get the same hit of tomato-y flavour.
- If you don’t have a sauté function, it’s fine to just throw everything in the pot without any pre-cooking. You’ll still get a delicious curry.
- Slow cook for 6 to 8 hours on low.
- Squish some of the pumpkin into the curry as you would if making it on the stove top and… enjoy!
You can use whichever slow cooker you have. Just don’t use a tiny one because this recipe makes quite a lot of curry!
Pressure cooker instructions
These days I often use an electric pressure cooker to make this butternut chicken curry. I either use the slow cooker setting, or the pressure cooker setting, depending on how organised I am that day.
If you’d like to try making this in your pressure cooker, simply follow the slow cooker instructions, but cook on high pressure for 7 minutes. Choose a quick steam release setting (I use auto quick release on my Breville pressure cooker).
Don’t forget to squish the squash into the curry at the end, as with the other cooking methods!
More things to know (FAQs)
Yes, definitely! The curry will still look red due to the tomatoes, but it may be a slightly duller red. The taste will be just as delicious!
I’ve made this chicken butternut curry all three ways. If I’m honest, I prefer it made on the stove-top. However, sometimes I make it in my electric pressure cooker, just because it’s very hands-off this way.
It’s still very delicious made in the pressure cooker or slow cooker, but the chicken falls apart a little more. I also find the flavours slightly more enhanced when made on the stove top. But honestly, make it in the way that’s most convenient for you. It’s a top class meal whichever way you choose to make it!
Yes! Use about half a small pumpkin. I find different types of squash/pumpkin cook at different rates so just keep checking if the pumpkin is soft before squishing it into the curry a little!
This will keep well in an airtight container in the fridge for up to 3 days. To reheat, simply microwave on high power for 4-5 minutes until piping hot. Alternatively, reheat gently in a saucepan. If anything, the flavors will be more enhanced when the curry is reheated.
Absolutely! Chicken and butternut squash curry is perfect for freezing. Simply freeze in freezer safe containers for up to 3 months, then defrost and reheat either in a saucepan or a microwave.
I find the recipe makes at least 6 large portions. We actually get 10 portions out of one batch, since we add rice and naan bread or poppadoms on the side!
Looking for more butternut squash recipes? Try this baked gnocchi with butternut squash and kale, or this roasted butternut squash and tomato soup.
More easy curries
Perfect Chicken And Butternut Squash Curry (Thai Style – Stove Top, Slow Cooker Or Pressure Cooker)
Equipment
Ingredients
- 1 pound butternut squash, peeled and chopped into smallish cubes
- 1 teaspoon chili powder
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- 6 cloves garlic, crushed
- 2 inches fresh ginger, peeled and chopped finely
- 2 pounds chicken thighs, chopped into small pieces
- 14 ounces coconut milk, (1 can)
- 3 tablespoons peanut butter, crunchy or smooth
- 3 tablespoons Thai red curry paste, good quality – authentic Thai brands are good
- 1 tablespoon honey
- 28 ounces chopped tomatoes, (2 x 14 ounce / 400 gram cans)
To serve
- fresh coriander / cilantro, crushed peanuts & natural yogurt, (I use Greek yogurt)
- rice & poppadoms
Instructions
- Toss the butternut squash in a large bowl with the chili powder, curry powder, and turmeric, and set aside.1 pound butternut squash, 1 teaspoon chili powder, 1 teaspoon curry powder, ½ teaspoon turmeric
- Heat up a big drizzle of oil in a really large pan or saucepan, 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.6 cloves garlic, 2 inches fresh ginger, 2 pounds chicken thighs
- Add the coconut milk, then stir in the peanut butter, Thai curry paste and honey. Then add the tomatoes and butternut squash/spices.14 ounces coconut milk, 3 tablespoons peanut butter, 3 tablespoons Thai red curry paste, 1 tablespoon honey, 28 ounces chopped tomatoes, 1 pound butternut squash
- Simmer for about 30 minutes or until the chicken is cooked through and the squash is tender. Squish about half of the squash into the curry to thicken it.
- Serve over rice, garnished with the coriander and peanuts, and with yoghurt and poppadoms on the side (if you like).rice & poppadoms, fresh coriander / cilantro, crushed peanuts & natural yogurt
The Butternut Squash Thai Chicken Curry is amazing and I also loved the Butternut Squash and Turkey Chili. That recipe called for ground turkey, but I used ground chicken
Hello Elizabeth! I’m so thrilled to read this! That curry is one of my all-time favorite recipes so I’m always happy to hear someone sharing in my appreciation for it. The turkey chili is actually one of super old recipes, but I’m so happy to hear that you liked that too! 🙂
I’m thankful that you shared the recipes and I look forward to more. I will share your site with friends.
Thank you again, Elizabeth – this makes me so happy! 🙂