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Home » one-pot » Perfect Thai Chicken And Butternut Squash Curry (Stove Top, Slow Cooker Or Pressure Cooker)

Perfect Thai Chicken And Butternut Squash Curry (Stove Top, Slow Cooker Or Pressure Cooker)

Posted Sep 23, 2019 | Updated Aug 09, 2022 by Helen | 74 Comments |

This post may contain affiliate links. Please read my disclosure for more info.

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An overhead shot of a Thai chicken and butternut squash curry with poppadoms, peanuts and coriander for Pinterest
A Thai chicken and butternut squash curry with peanuts, coriander & poppadoms, with a spoon in it
A bowl of Thai chicken and butternut squash curry with a spoon and a poppadom in it
A bowl of chicken and butternut squash curry from overhead
Thai chicken and butternut squash curry with peanuts & coriander, with a spoon in it for Pinterest

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!

A Thai chicken and butternut squash curry with peanuts, coriander and poppadoms, with a spoon in it

Jump to

  • Why you’ll love it
  • About the ingredients
  • How to make it
  • How to serve it
  • Slow cooker instructions
  • Pressure cooker instructions
  • More things to know (FAQs)
  • More delicious curries
  • Full 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 satay 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! It makes 8 medium portions at least, or up to 10 small ones.
  • 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

  • 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!)

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 – if you like already mixed with the spices. 3. Try using ready chopped frozen butternut squash or pumpkin. This makes the recipe even easier!

How to make it

A collage of photos showing how to make a Thai chicken and butternut curry step-by-step

You’re only these 5 simple steps away from chicken butternut squash 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!

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 consider a huge splodge of natural yogurt (I prefer Greek yogurt) and a pile of poppadoms on the side to be obligatory!

Alternatively, serve with naan bread. Mmm!

An overhead view of a Thai chicken and butternut squash curry with peanuts, coriander and poppadoms, with a spoon in it

Slow cooker instructions

To my delight… YES, you can make this Thai chicken satay curry in your slow cooker!

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!

Pressure cooker instructions

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!

More things to know (FAQs)

Can I use green or yellow curry paste instead?

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!

Is it best to make it on the stove-top, in the slow cooker or in the pressure cooker?

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!

Can I use pumpkin instead of butternut squash?

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!

How long does it keep?

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.

Can I freeze it?

Absolutely! Chicken and butternut squash 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. It can even stretch to 7 or 8 portions, especially if you add rice and/or naan bread and 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 delicious curries

  • 20-minute coconut chickpea curry (it’s vegan, but loved by vegans and non vegans alike)
  • Easy massaman chicken curry (Another delicious and easy Thai chicken curry recipe!)
  • One-pan peanut butter chicken (Thai style) (this is another AMAZING Thai-style recipe that’s great for entertaining!)
  • 20-minute coconut fish curry (If you’re in more of a fish dinner kind of mood)

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A Thai chicken and butternut squash curry in a blue bowl with peanuts, coriander, poppadoms and a lime wedge, with a spoon

Perfect Thai Chicken And Butternut Squash Curry

If you're looking for a go-to chicken curry, this Thai chicken and butternut squash curry just might be it. It's quick and easy to make with just chicken thighs, a few spices and curry paste, coconut milk, peanut butter, tomatoes and butternut squash. Top with plenty of peanuts and you get a delicious cross between a chicken satay curry and a Thai red curry. Choose to make it on the stove top, in the slow cooker, or in your pressure cooker!
4.93 from 28 votes
Print Recipe Pin Recipe SaveSaved!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Cuisine Asian
Servings (click to change) 8 (to 10)
Author Helen

Equipment (affiliate links)

  • slow cooker with temperature probe
  • instant pot with air fryer lid
  • shallow cast iron casserole dish with lid

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces – 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
Prevent your screen from going dark

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 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.
    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

Notes

Adapted from Pinch of Yum’s 30-minute squash coconut curry

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. 
Want to save a little more prep time? Use pre-chopped frozen butternut squash or pumpkin from the store! 

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

Calories: 445kcalCarbohydrates: 18gProtein: 23gFat: 33gSaturated Fat: 15gCholesterol: 111mgSodium: 271mgPotassium: 788mgFiber: 3gSugar: 7gVitamin A: 7192IUVitamin C: 23mgCalcium: 91mgIron: 4mg
Tried this recipe?Let me know if you liked it!

Comments

  1. Larry Whittall says

    14 Aug 23 at 10:49 am

    5 stars
    I followed the recipe exactly. Really easy. The end result was to die for. Awesome taste, easy prep. Simple and quick. 10 stars👍

    Reply
    • Helen says

      14 Aug 23 at 11:27 am

      Ahh thank you, Larry! I take that as a huge compliment, and I’m so glad you found it easy and enjoyed it so much. This is one of the only recipes that we can pretty much always find in our freezer for when a craving hits. 🙂

      Reply
  2. Anne-Louise says

    21 Feb 23 at 4:07 am

    Please can I use something other than peanut butter, as we have a peanut allergy.
    Many thanks

    Reply
    • Helen says

      21 Feb 23 at 9:28 am

      Hello Anne-Louise! I’m sorry to hear about that. My son is allergic to tree nuts so I get how annoying it is! To be honest you really don’t need to substitute the pb with anything in this recipe – just leave it out! It’ll still taste absolutely delicious. Add a different nut butter if you like, or sunflower butter, or just skip it altogether. I hope you enjoy it!

      Reply
  3. Kordula Coleman says

    20 Dec 22 at 9:17 am

    This was so good! One of the most satisfying curries I have ever made. I think the addition of peanut butter gives it that special something. Mashing up so wir the butternut squash pieces is also a great idea. Will make it again soon!

    Reply
    • Helen says

      20 Dec 22 at 10:02 am

      Thank you so much for the feedback, Kordula! This has been my favorite curry for years. I’ve tried making others but always come back to this one. I’m so happy you liked it, too! 🙂

      Reply
  4. Cassandra says

    02 Nov 22 at 1:18 am

    5 stars
    We loved this recipe! I added a little onion to ours also and served it over coconut rice! Everyone had more than one helping and still some to send for lunch! Love it!

    Reply
    • Helen says

      02 Nov 22 at 10:19 am

      Hello Cassandra! (Lovely name!) Thank you so much for the feedback, and of course I’m thrilled that your family seemed to enjoy this as much as we do. It’s still one of our go-to favorite meals after quite a few years of making it. I love that it makes a lot, too! 🙂

      Reply
  5. Marilyn Stevens says

    27 Aug 22 at 9:58 am

    5 stars
    Quoting my husband: can we eat this EVERY night?
    What a wonderful dish. I used more curry paste, because the only brand I can get is not very hot. Other than that, added chopped spinach and some lime juice. I do have a fear of chopping my finger off, so I always pre-steam my squash … Much safer to chop after it’s soft!
    Quoting my husband again: I think you should make this for our next dinner party. Good idea because i can make this ahead and just make the garlic naan (great for sopping up the sauce) right before serving. Add a simple Asian Cole slaw, and wait for the rave reviews. So glad I came across your site. Will definitely be trying more recipes. Thanks!

    Reply
    • Helen says

      30 Aug 22 at 11:28 am

      Hello Marilyn! Thank you so much for taking the time to leave your great feedback. I have made this too many times to count both to throw in the freezer for easy midweek meals and yes, also for easy entertaining! It’s a great make-ahead option, as you say, and you can make it fancier with the garnishes and naan or similar 🙂 I love your idea of adding a fancy slaw, too! Thanks also for passing by and I really do hope you find some more recipes that you enjoy.
      P.S. I can totally relate to your fear of finger chopping! I’ve recently cut my finger quite badly a couple of times while trying to slice frozen bread. Lesson learned, I think!

      Reply
  6. Dee says

    14 Jun 22 at 9:17 am

    5 stars
    Used instapot as hot as hell in kitchen with no a/c!
    Noted no salt in the recipe? I added my own
    The article discusses Thai curry paste but the directions did not call for it. Maybe I missed it
    ( used it anyway)
    But loved the tips and had the best creamy Thai sauce ever!!! Will be using this recipe and trying other veggies !

    Reply
    • Helen says

      14 Jun 22 at 9:48 am

      Hello Dee! The Thai curry paste is in step number 3! I usually add around 3 tablespoons, or a bit more depending on the brand (I find better quality brands are spicier!). So happy it worked out well and you added the paste anyway! Thank you for the feedback and I hope this becomes a family favorite for you like it has for us! 🙂

      Reply
  7. Michelle says

    18 Apr 22 at 6:07 am

    Hi. What could I use instead of butternut squash or pumpkin as my husband doesn’t like either?

    Reply
    • Helen says

      18 Apr 22 at 11:43 am

      Hello Michelle. Does he like sweet potato? That would work!

      Reply
  8. Rachel & Jim says

    30 Jan 22 at 8:45 am

    5 stars
    Excellent! We will definitely make it again. Added spinach, a little cayenne pepper and served with lime and was great. Next time will also add sliced mushrooms.
    This would also work well with tofu to veganize.

    Reply
    • Helen says

      31 Jan 22 at 9:49 am

      Thank you so much for the great feedback, Rachel & Jim! I’m so glad you enjoyed it so much and have already made it your own with the little tweaks. It would indeed work well with tofu and I hope you give that a go some time 🙂

      Reply
  9. Amanda says

    25 Jun 21 at 3:22 am

    5 stars
    WOW ! The internet and family can be hit and miss for new recipes and this was a definite HIT. So delicious I swapped out red paste for 1 Tbs Yellow and 2 Tbs Green it had just enough kick and lovely flavor for us. Definitely will be cooking this again and I would highly recommend for everyone to cook it. I will be looking at more of your recipes for some more fantastic ideas. Thanks for sharing 😀

    Reply
    • Helen says

      27 Jun 21 at 12:12 pm

      Hello Amanda and thank you so much for the great feedback! Interesting that you made it with yellow and green curry paste and it was still delicious. Coincidentally my mother-in-law just made some of this for us and brought it to our house because we have colds. I gave the recipe to her a few years ago and she still loves it. So this will be our dinner this evening too! So happy you enjoyed it! If you’re a fan of Asian style recipes, you might also like this spicy Thai peanut chicken. It’s an older post so please excuse any excessuve rambling, but it’s a great recipe too! 🙂

      Reply
  10. Charlotte says

    24 Jan 21 at 5:44 am

    5 stars
    Really nice recipe and fairly straight forward to make. Very tasty.

    Reply
    • Helen says

      24 Jan 21 at 7:22 am

      Very happy you liked it, Charlotte. I’ve been making this many many years. I sometimes prepare the butternut squash and spices ahead to make it quicker to make at dinner time. You can even freeze them if you like.

      Reply
  11. Nick says

    13 Dec 20 at 3:36 am

    5 stars
    One of our favourite currys, currently doing with pheasant! We roast the butternut squash first with spices instead though and skip the tomatoes all together. Simple and easy but the end result is amazing, thanks for sharing your cooking!

    Reply
    • Helen says

      15 Dec 20 at 10:08 am

      Hello Nick! I love the sound of your alterations, although I really love the little bit of tomato in the recipe. But that’s what cooking’s all about isn’t it – making it your own! Thank you so much for the feedback and hope you have a happy and restful break this Christmas!

      Reply
  12. Emily says

    10 Dec 20 at 7:59 am

    5 stars
    This recipe was absolutely delicious!!!!!

    Reply
    • Helen says

      10 Dec 20 at 10:19 am

      Thanks Emily! This is still one of my very favourite meals after many many years of making it!

      Reply
  13. Irena Molendys says

    24 Jul 20 at 3:11 am

    5 stars
    Hi Helen

    When I have tried your 30 min healthy chocolate cake I knew I can trust you!
    This chicken curry is truly delicious
    Very quick and easy to make. It came out beautifully!

    The time you spent on perfecting this recipe allows me to shine after my first try!
    Thank you so much

    I absolutely love it!

    Reply
    • Helen says

      24 Jul 20 at 10:06 am

      Hi Irena! What a lovely comment – thank you so much! I’m so happy you like this. I have indeed tested it over quite a few years now and we enjoy it just as much now as I did when I first made it. It turns out really well in a pressure or slow cooker too – I’ve included instructions in the post just in case you missed them. Thank you again and I hope you find even more recipes on the site that you like! 🙂

      Reply
  14. Paula says

    16 Feb 19 at 5:44 pm

    5 stars
    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
    😀

    Reply
    • Helen says

      16 Feb 19 at 7:07 pm

      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!

      Reply
  15. Sarah Ann says

    30 Mar 18 at 1:04 am

    Hi, I was wondering if the nutritional information on this recipe includes the rice or not. Sounds delicious!

    Reply
    • Helen says

      03 Apr 18 at 12:16 pm

      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!

      Reply
  16. tess says

    03 Jan 18 at 4:28 pm

    5 stars
    holy shit balls. just made this. so good. thanks for the great recipe.

    Reply
    • Helen says

      04 Jan 18 at 10:11 am

      lol…. this is my favourite curry recipe. Glad you liked it as much as we do, and thanks for the 5 star rating!!!

      Reply
  17. Tina says

    04 Nov 17 at 9:01 am

    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.

    Reply
    • Helen says

      05 Nov 17 at 10:04 am

      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! 🙂

      Reply
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