Welcome to your new go-to chicken thigh curry! This easy Thai 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 a chicken satay curry – with hidden veggies – and you get the idea. It’s creamy, tomato-y, peanut-y. Make it on the stove top, in the slow cooker, or in the pressure cooker. Perfect!
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‘Perfect’ – really?
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. It’s become one of our family’s go-to recipes.
To see what I mean, check out the best Greek potatoes (they really are the best, and go with almost anything), and these life-changing fried halloumi bites!
But back to this amazing easy Thai chicken curry.
So Mr. Scrummy and I have been licking our lips over this curry for literally YEARS, and here’s why…
Why this is a perfect curry recipe
- I’ve tweaked this recipe to our taste over the years, but I owe my inspiration to this squash coconut curry from the popular food blog Pinch of Yum. Any recipe from this site usually gets my vote!
- It has the most delicious creamy coconut curry sauce made out of curry spices, coconut milk, tomatoes, and… peanut butter. So if you’re a fan of chicken satay, read on.
- It’s quick and easy. You need just 10 minutes to prep everything. The biggest job is chopping the butternut squash.
- Pat yourself on the back after eating this because… hidden veggies! The soft butternut squash gets squished into the curry to thicken the delicious sauce. Wilt spinach into the sauce too for extra brownie points.
- It feeds a crowd! It makes 8 medium portions at least, or up to 10 small ones. Have it for dinner, then freeze the rest!
Pro tips: 1. Use the best quality red curry paste you can find. An authentic Thai one is always a safe bet! 2. Chop extra butternut squash and freeze it for next time.
About the ingredients
- butternut squash, chopped into small(ish) pieces. Feel free to use pumpkin instead.
- A few simple kitchen cupboard spices [curry powder, chili powder, turmeric]
- garlic (quite a lot) and ginger
- chicken thighs, chopped
- Thai curry paste (try to use an authentic, good quality one)
- coconut milk, canned tomatoes & peanut butter (I like crunchy peanut butter but whatever you have is fine)
- honey (adds a touch of sweetness to balance the sharper flavours)
Plus:
- yummy garnishes: coriander, peanuts & (very optional) lime
- yummy sides: rice, poppadoms, yoghurt (I don’t like to skip the yoghurt!)
How to make it
You’re only these 5 simple steps away from coconut curry heaven!
(Photo 1) Sprinkle spices (curry, turmeric, chili powder) over chopped butternut squash.
(Photos 2-4) Soften garlic and ginger and brown chicken.
(Photos 5-6) Stir in peanut butter, red curry paste, and honey, then the tomatoes and butternut squash.
(Photos 7-8) Let the curry simmer until the butternut squash is soft (about 30 minutes), then squish most of the butternut squash into the curry. This will thicken it nicely!
(Photos 9-10) Serve with poppadoms, peanuts and coriander. For extra yum, I also serve my curry with rice and Greek yogurt on the side.
How to serve it
I recommend serving this 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 consider a huge splodge of natural yoghurt and a pile of poppadoms on the side to be obligatory!
Can you make this in a slow cooker?
To my delight… YES!
A reader helped me to figure out the best way to adapt this recipe for a slow cooker (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 sautes, just saute 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 saute 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!
How to make this in a pressure cooker
These days I often use a multi-cooker to make this (I have a Breville, but the most popular one is the Instant Pot (affiliate link). 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!
Another one of our go-to one pan chicken recipes is this Amazingly delicious Greek chicken and potatoes. Add a Greek salad, crusty bread and tzatziki and you have a meal fit for a (Greek) king!
More things to know (FAQs)
Yes, definitely! The curry will still look red due to the tomato paste and can of tomatoes, but it may be a slightly duller red. The taste will be just as delicious!
I’ve made this curry all three ways. If I’m honest, I prefer it made on the stove-top. However, these days I usually 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 slow cooker. 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!
Absolutely! This curry is perfect for freezing. Simply freeze in glass 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 portions. These days we eat slightly smaller portions in our house though so I find it can stretch to 7 or 8 portions, especially if you add rice and/or naan bread and poppadoms!
More delicious curries
- 20-minute coconut chickpea curry (it’s vegan, but loved by vegans and non vegans alike)
- Easy massaman chicken curry
- One-pan peanut butter chicken (Thai style) (this is AMAZING and really good for entertaining!)
- 20-minute coconut fish curry
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Perfect Thai chicken and butternut squash curry
Equipment (affiliate links)
Ingredients (UK/Australia? Click below for grams/ml)
- 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.
- Heat up a big drizzle of oil in a large cast iron 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.
- Add the coconut milk, then stir in the peanut butter, Thai curry paste and honey. Then add the tomatoes and butternut squash/spices.
- 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).
Notes
Butternut squash
If you can’t find butternut squash, any kind of 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 have stated 500 grams in the recipe, but 500 to 700 grams is fine.If cooking on the stove top…
Put a lid on the pan for the first half of the cooking time, then take it off for the last half to allow the sauce to thicken up (then the sauce thickens even more when you squish the butternut squash in).Peanut butter/coconut milk
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.Spices
This is a fairly spicy dish. You might like to go a little easier on the curry paste (and on the chili powder) the first time you make this curry. I find authentic Thai pastes tend to be the spiciest. I find 3 level (not heaped) tablespoons of paste to be about right, for a pretty spicy but not set-your-mouth-on-fire-all-day result. Ultimately though it’s down to personal taste. Good luck!Making this curry in a slow cooker or pressure cooker
To adapt this curry for a slow cooker, simply reduce the tomatoes to just 1 can, then add a tablespoon of concentrated tomato puree/paste. Cook for 6 to 8 hours on low, then squish the pumpkin/butternut squash into the curry before serving. To make it in a pressure cooker/Instant Pot, follow the slow cooker instructions, but instead of cooking for hours, cook on high pressure for 7 minutes. Use a quick auto release to release the pressure.Freezing instructions
This curry is perfect for freezing. Simply freeze in glass containers for up to 3 months, then defrost and reheat either in a saucepan or a microwave.Nutrition
Note: This post has been updated from its original version to include a few tweaks in the recipe after years of making it (!), new photos, step-by-step cooking instructions, an FAQ, similar recipes, and a how-to video. I hope you like it!
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?!
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!)
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!
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!
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!
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! 🙂
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! 🙂
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! 🙂
cheri says
Hi Helen, this is like heaven on a plate, love meals like this, pinned!
Helen says
Thank you, Cheri! 🙂
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!
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! 🙂
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!
[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! 🙂
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!
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 🙂
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!
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 🙂
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!
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 … 🙂