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kabocha curry in a bowl

Thai Red Curry with Chicken and Kabocha Squash

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5 from 13 reviews

  • Author: Suwanee
  • Total Time: 40
  • Yield: 6-8 servings 1x
  • Diet: Gluten Free


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.


  • 2 Tbsp vegetable oil
  • 3 cloves garlic, chopped small
  • 2-3 small shallots or sub 1/2 medium purple onions, sliced into small pieces
  • Up to ½ cup red curry paste, store-bought (Mae Ploy brand preferably). Add 2 Tbsp if using a homemade curry paste. Start with 1-2 tablespoons and add more at the end to suit your spice level.
  • 1 can (13.5 oz) coconut milk (Chaokoh brand preferably)
  • 2 lbs Kabocha, cut and scrapped and chopped into med chunks about 2 inches thick
  • 1 lb chicken breast, cut into bite-sized pieces about 3x2 inch long
  • 1 small carton (8.5 oz) coconut cream, about 1 cup. I used the Chaokoh brand.
  • 1 1/4  cup water or light stock
  • ½ - 2 tbsp fish sauce (depending on the brand and taste, adjust accordingly). I used the squid brand.
  • 1/4 cup + 1 tsp  brown sugar
  • 3-4 kaffir lime leaves sliced thin
  • 3 Thai long red chilis, fresh or sub-Serrano peppers.  Deseed and rinse.
  • 1 cup Thai basil


  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, swoosh 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!


  • 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!

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  • Prep Time: 20
  • Cook Time: 20
  • Category: curries
  • Method: stovetop
  • Cuisine: Thai