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 literally 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.
UPDATE 2019: SCROLL DOWN FOR EXCELLENT SLOW COOKER INSTRUCTIONS!
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.
The most delicious easy curry imaginable – and feeds a crowd!
Honestly, this is SO delicious. It also makes LOADS – enough for six hungry people at least. Or two hungry people to scoff on two consecutive nights, plus two portions for the freezer. Absolute winner!
Veggie or chicken curry – both work
I originally adapted this chicken and butternut squash satay curry slightly from a 2013 recipe on the popular food blog Pinch of Yum . 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! (SEE DIRECTLY BELOW!)
Soooo… CAN you make this curry in a slow cooker?
Yes!
Simply reduce the amount of chopped tomatoes to just 1 can, and add a tablespoon of tomato paste/puree to make sure you still get the same hit of tomato-y flavor (thank you, Paula!)
Throw in all the ingredients together and cook for 6 to 8 hours on low.
Squish some of the pumpkin into the curry before serving (don’t forget this step), and… enjoy!
Chicken and butternut squash satay curry
Ingredients
- 1 butternut squash (medium to large), peeled and chopped into smallish cubes
- 1 teaspoon chili powder
- 1 teaspoon curry powder
- 0.5 teaspoons cayenne pepper
- 0.5 teaspoons 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
- 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 & poppadums
Instructions
-
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.
Recipe Notes
Adapted from Pinch of Yum’s 30-minute squash coconut curry
A note about the butternut squash
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.
A note about getting the right consistency
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.
A note on the spice
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!
A note on adapting this curry to a slow cooker
To adapt this curry for a slow cooker, simply reduce the tomatoes to just 1 can, then add a tablespoon of tomato puree/paste.
Cook for 6 to 8 hours on low, then squish the pumpkin/butternut squash into the curry before serving.
Shelley @ Two Healthy Kitchens says
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!
Helen says
Thank you, Shelley! I’m pretty excited about this one … 🙂
Denise | Sweet Peas & Saffron says
This has my name all over it! Love anything butternut squash and of course anything that involves curry/satay flavors, I’m in!
Helen says
Hi Denise – happy this works for you too. Glad you’re in!
Chrissy says
This looks amazing! I might end up making this much sooner rather than later!
Helen says
Hi Chrissy! Let me know if you do give this a go 🙂
Dannii @ Hungry Healthy Happy says
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.
Helen says
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!
Mariana says
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 😉
Helen says
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!
Kathleen | Hapa Nom Nom says
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.
Helen says
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 🙂
Cathy says
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.
Helen says
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!
[email protected] says
You’ve been keeping this deliciousness from us? Well now that you’ve shared, I have to try this. Looks so good.
Helen says
Happy to have impressed you with this, Janette! 🙂
Denise says
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.
Helen says
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!
Lorraine @ Not Quite Nigella says
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!
Helen says
Thanks, Lorraine! It really was horrible to serve my friend a less-than-great version of this. Better luck next time! 🙂
mira says
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!
Helen says
You’re welcome, Mira. I’m so happy you want to try this. I don’t think you’d be disappointed!
cheri says
Hi Helen, this is like heaven on a plate, love meals like this, pinned!
Helen says
Thank you, Cheri! 🙂
Liz says
I love making entrees that last for a couple meals! This looks like pure, warming comfort food!
Helen says
Hello Liz – that’s one of my favourite ‘results’ from a recipe, too! Really glad you like the look of this! 🙂
Eva says
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!
Helen says
Bonjour, Eva! J’espere que vous l’essayerez bientot! 🙂
Low Carb Dinners says
What a gorgeous dish! Something to really warm you up this winter.
Helen says
Hello! Really happy you like it and hope you give it a try some time! 🙂
Nancy | Plus Ate Six says
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!
Helen says
Oh, Nancy, if I could I would! Hope you’ve warmed up a bit now!
Carolina says
I made this tonight with cauliflower rice and it was very simple and absolutely delicious. I will definitely be making again.
Thanks!
Helen says
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!
Susan Der Gregorian says
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.
Helen says
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!
Charlotte says
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!
Helen says
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!)
Nicola Jesson says
Made this last night…. delicious! Leftovers tonight!
Thanks for sharing such a great recipe!
Helen says
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?!
Tina says
I made this tonight. It’s simmering away right now. It’s sooooo good. It will be interesting to see if my boyfriend likes it. If not, more for me. I’ve only eaten Indian food twice in my life but so far I just love it. Thank you for the recipe.
Helen says
Hi Tina, thanks so much for taking the time to leave a comment. I really hope your boyfriend did like it. This is one of my favourites and I can’t imagine anyone not liking it! 🙂
tess says
holy shit balls. just made this. so good. thanks for the great recipe.
Helen says
lol…. this is my favourite curry recipe. Glad you liked it as much as we do, and thanks for the 5 star rating!!!
Sarah Ann says
Hi, I was wondering if the nutritional information on this recipe includes the rice or not. Sounds delicious!
Helen says
Hi Sarah! No, it doesn’t. I never include the rice etc. because I always assume it’s kind of optional. I always serve this with rice and sometimes poppadoms, but you could skip the rice and go with naan bread instead!
I hope you do try this – it’s one of my favourite meals of all time!
Paula says
This is my go to curry, my absolute favourite. I’ve been making it in the slow cooker this winter. Just reduced the tins of tomatoes down to 1 and added 1 tablespoon of tomato purée. Works a treat
😀
Helen says
Hi Paula! So happy this is your go to curry – it’s ours too! Has been for years now! In fact I really should branch out and try a different curry some time 😉
Really grateful that you’ve shared your slow cooker adaptation, too. Thank you so much – I’ll add a note to the recipe!