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

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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!

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

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.

All ingredients for a Thai chicken butternut squash curry including chicken thigh, ginger and garlic, Thai red curry paste, chili powder, curry powder, turmeric, chopped tomatoes, butternut squash, peanut butter, honey, coconut milk and garnish.
  • 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!

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

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!

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 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)

Can I use green or yellow curry paste instead?

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!

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. If anything, the flavors will be more enhanced when the curry is reheated.

Can I freeze it?

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

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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
4.94 from 31 votes

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

If you're looking for a go-to chicken curry, this Thai style 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!
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 8 (to 10)

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

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: 445kcal, Carbohydrates: 18g, Protein: 23g, Fat: 33g, Saturated Fat: 15g, Cholesterol: 111mg, Sodium: 271mg, Potassium: 788mg, Fiber: 3g, Sugar: 7g, Vitamin A: 7192IU, Vitamin C: 23mg, Calcium: 91mg, Iron: 4mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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4.94 from 31 votes (17 ratings without comment)

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86 Comments

  1. This was so good and thank you for putting the ingredients and their amounts in the directions! This makes working off my phone or computer so much easier to do!!

    1. Hello Lynn! Thank you so much for letting me know! I’m so happy you like that feature – it’s one of my favorite too. Coincidentally I just made a big batch of this yesterday. I also put a photo of the ingredients in the post. I hope it becomes a family favorite as it has for us! 🙂

      1. Hello Jake! This recipe makes enough for 6 to 10, depending on how big the appetites are! When I make it for myself and the hubby, I get around 10 portions since I serve with rice and/or poppadums/naan bread. Does that help? I hope you enjoy it. I love sharing this one – it’s been a family favorite for years and years… Don’t forget the toppings to take it over-the-top delicious.

  2. 5 stars
    This was amazing – perfect blend of flavors! The one thing I did differently was to add a chopped onion to the ginger garlic fry at the beginning, and used coconut oil. It was delicious! Thank you.

    1. I’m so happy you enjoyed it, Kate, and I really appreciate you letting me know! Thank you! 🙂

  3. 5 stars
    Excellent, Helen! Made half quantity as there are only two of us. Enough for tomorrow night, and a spare serving for a neighbour (aged 95 – I often share with her). Husband has asked if I can out it on rotation.

    1. That is the biggest compliment, Pip – that your husband has asked for it on rotation! I hope your neighbour enjoyed it too. Thank you so much for letting me know!

  4. 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👍

    1. 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. 🙂

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

    1. 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!

  6. 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!

    1. 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! 🙂

  7. 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!

    1. 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! 🙂

  8. 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!

    1. 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!

  9. 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 !

    1. 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! 🙂

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