This Thai red curry with chicken and Kabocha squash recipe is an easy and healthy fall dish using Kabocha squash. The extra creamy texture comes from the coconut milk and the squash cooked together in red curry paste, creating just the perfect combination like that of a curry and stew dish.

For more delicious Thai curries, make these popular recipes, Authentic Thai red curry recipe, Easy red curry green beans with shrimp, Pineapple red curry with chicken. Make your own Authentic homemade Thai red curry paste for even more added flavors. You'll be all set with Thai curries with these!

This recipe is perfect for Fall time when pumpkins and squash are in season. Thai red curry with chicken and Kabocha squash is quite simple and is delicious with a tinge of spiciness from the red curry paste. 

Jump to:

• What is Kabocha Squash?
• Where Can you Find Kabocha Squash?
• How to Cut Kabocha Squash?
• Ingredients for Thai Red Curry with Chicken and Kabocha Squash
• How to Make Red Thai Curry with Chicken and Kabocha Squash
• Recipe Notes & Helpful Tips
• Frequently Asked Questions
• Related Recipes
• Thai Red Curry with Chicken and Kabocha Squash

What is Kabocha Squash?

Kabocha squash, the star of this recipe, is a type of winter squash also known as Japanese squash. The flesh of the Kabocha squash is deep, bright yellow with a sweet and creamy flavor.

Once cooked, the meat turns silky soft, much like soft-boiled sweet potatoes. The dark green skin is thin and edible, making it one of the most versatile ingredients to cook with.

Where Can you Find Kabocha Squash?

Kabocha squash can be readily found in Asian and American grocery stores all year round. They have many names and spellings but generally, look for a round Japanese pumpkin with dark green skin.

Check your local farmer's markets in the fall for locally grown options. Trader Joe's and Whole Foods always have a great selection in early Autumn.

When picking out the squash, lift 2 pieces at once to see if one feels heavier than the other. Pick the heavier ones as these are fresher. Kabocha squash is kept at room temperature for weeks at a time and months when kept in the fridge!

How to Cut Kabocha Squash?

Always wash your Kabocha well. We will use the skin in our cooking, which tastes great. Omit it for your first time if you're unsure if you'll like it. Follow the step-by-step photo instructions below for an easier guide on how to cut kabocha squash.

1. Place a firm grip on the Kabocha on a sturdy cutting board with one hand.
2. Cut to the side of the stem and firmly slice a knife into the squash.
3. Cut the squash from top-down from each side.
4. The squash should crack open almost in half or thirds at this point.
5. In the center of the squash are the bright yellow pulp and seeds.
6. Cut the halve pieces into another half for ease of smaller pieces to deal with.
7. Use a spoon to scrape out the pulp and seeds from each piece.
8. Then, scoop out the softer lining until you get to a firm part of the squash meat. Discard interior parts on steps 7 & 8.
9. Carefully slice the squash into long but thick strips about 2 inches thick
10. Cut all the remaining squash from step 9.
11. Cubed the thick strips into 2-2.5 inch chunks for cooking.
12. Put all the squash cubes into a bowl and measure 2 lbs for this recipe.

That's it! If you have extra squash, save it for the next time you make your second round of this recipe using a different protein or boil it for about 10-12 minutes, sprinkle it with a bit of salt & and eat it as a creamy side dish.

I've also boiled, then pureed it to sneak some into my kids' Mac & Cheese! I have to sneak all those nutrients in anywhere I can, right? (;

Ingredients for Thai Red Curry with Chicken and Kabocha Squash

This red Thai curry with chicken and Kabocha squash recipe calls for some ingredients at your local grocery store and some at the Asian Markets. Here’s a list to print out and bring to both places.

American/Western Grocery Store List

• One kobucha squash. One whole squash is usually around 3.5-4 pounds big. Substitute butternut squash if you can't find Kabocha.
• Chicken breast. Any protein will do well in this recipe.
• Garlic. Use large cloves of garlic for extra flavor.
• Shallots. Substitute purple, sweet, or Spanish onion—all great options.
• Brown sugar. Use palm, white, monk, coconut sugar, honey, agave, or maple syrup as sweeteners.
• Oil. Use coconut, vegetable, canola, or avocado oil. Never use olive oil in Thai cooking.

Asian Grocery Store List

• Red curry paste MaePloy is what I used for this recipe. But Maesri or making your Red curry paste (LINK )are excellent choices, too! If this is your first time making Thai red curry, I highly recommend a store-bought brand for now.
• Fish Sauce  Squid brand is what I used for this recipe.
• Kaffir lime leaves. (Look in the freezer section at the Asian market.) If you can't find kaffir leaves, use 1/ 2 teaspoon of lime zest as a substitute.
• Thai Basil. Substitute Italian basil, but add ½ cup extra for a strong flavor.
• Chilis. If you prefer no heat, Thai green or red chilies, serrano, jalapenos, or bell peppers. (Red bell peppers add an extra crunch of veggies and a pretty color next to the yellowish curry sauce!) (:
• Coconut milk. Use full-fat coconut milk.
• Coconut cream. This extra creaminess elevates this recipe to a whole new level of deliciousness! Don't skip it! (:

How to Make Red Thai Curry with Chicken and Kabocha Squash

(More detailed instructions in the recipe card at the bottom of the post.)

1. Fry the garlic and shallot in coconut oil (or any oil of choice) in a Dutch oven or large pot on medium-high heat. Fry until fragrant, 30 seconds or so.
2. Add the curry paste, stir and break the big chunks, and cook for 1 minute.
3. Add the entire can of coconut milk, stir it all in, and continue breaking up the curry paste chunks.
4. Stir until you have a creamy orange sauce and bubbles have formed.
5. Bring everything to a boil on medium-high heat, then turn the heat down to medium.
6. Add the chicken and the kabocha squash and mix well with the sauce.
7. Stir the entire mixture together well.
8. Add coconut cream and water. Instead of water, you can use unsalted chicken stock, chicken broth, or vegetable broth for extra flavors.
9. If using water, add some to the opened coconut milk can swoosh it around in the can, and then pour it into the Dutch oven. Stir it all in and cook for 6-8 minutes or until the sweet kabocha squash is fork-tender but not too soft.
10. Add brown sugar, fish sauce, chili peppers, and kaffir lime leaves, and let it simmer on medium-low heat for 4-5 more minutes. Taste the flavor of the curry. If too salty, add more sugar. If too sweet, add more fish sauce or a dash of salt, depending on how salty your fish sauce brand is.
11. Add the basil and mix it well. Turn off the heat. Let the curry sit for about 5 minutes before serving.
12. Serve over cooked Jasmine or brown rice! Garnish with thinly sliced kaffir lime leaves, basil leaves, or chopped cilantro. For more heat, add a slice of Thai red pepper for an extra kick! Rice and garnish with more basil and kaffir lime leaves if desired.
13. That's it! Enjoy your delicious Red Thai Curry with Chicken and kabocha squash!

1. Fry the garlic and shallot in oil in a dutch over medium-high heat. Fry until fragrant.
2. Add the curry paste, and break the big chunks into small ones.
3. Add coconut milk, stir it all in, and continue breaking up the curry paste chunks.
4. Stir until you have a creamy orange sauce
5. Bring everything to a boil, then turn the heat down to medium.
6. Add the chicken and the kabocha squash and mix well with the sauce.
7. Stir everything together for 1 minute or so.
8. Add coconut cream and water/stock.
9. (If using water, add water to the opened coconut milk can, swish together, then pour into the Dutch oven. Stir it all in and cook for 10 minutes or until the kabocha squash is tender but soft.
10. Add brown sugar, fish sauce, chili peppers, and kaffir lime leaves, and let it simmer for 5-7 more minutes. Taste the flavor of the curry; if too salty, add more sugar. If too sweet, add more fish sauce.
11. Add the basil and mix it well. Turn off the heat. Let the curry sit for about 5 minutes before serving.
12.  Serve over cooked Jasmine rice and garnish with more basil and kaffir lime leaves if desired.
13. That's it! Enjoy your delicious Red Thai Curry with Chicken and kabocha squash!

Recipe Notes & Helpful Tips

• Kabocha squash curry keeps well as leftovers for 2-3 days. The next day, curries are even more decadent and creamy, great as breakfast with a sunny-side-up egg over the curry and rice. I'm serious. Try it! You'll thank me later. ;
• You can also freeze some in small containers if this serving size is too large. Just warm the frozen curry in a warm pot over medium heat or microwave on high for 2-3 minutes before serving. 
• Serve your red Thai curry with chicken with rice or nan, or eat it as a one-plate meal. So hearty and fulfilling!
• The smaller you slice your kabocha and chicken, the less time you need to cook your curry. Cutting the sliced kabocha into 1-inch cubes will help speed up your cooking time. Removing the thin layer on the skin of the kabocha squash will also help speed up your cooking and save more time.
• You can reduce the amount of curry paste for less spiciness. You can also add more towards the end of the cooking time if you need more flavors.
• I used all Thai brands for my ingredients. Please beware that the red curry paste bought at an American grocery store will not yield the same result. It’s a bit too runny and watered down for me. Please find a Thai brand if possible. A curry paste, not powder. 
• Curry gets thicker overnight, so it’ll be extra creamy and rich the next day. We eat it for breakfast the next day. It’s delicious and super fulfilling!

Frequently Asked Questions

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