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Red Thai Curry with Chicken and Kabocha Squash

  • Author: Suwanee
  • Total Time: 50 minutes


Red Thai curry with chicken and Kabocha squash is an easy and healthy fall recipe. This Thai red curry with chicken dish is simple yet delicious recipe with a tinge of spiciness from the red curry paste. The extra creamy texture comes from the coconut milk and the Kobucha squash, creating just the perfect combination of an Autumn dish.



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

½ cup red curry paste, store bought (Mae Ploy brand preferably)

3 cloves garlic, chopped small

2-3 small shallots or sub 1/2 medium purple onions, sliced into small pieces

1/4 cup + 1 tsp   brown sugar

2 Tbsp vegetable oil

3-4 Kaffir lime leaves sliced thin

1 cup Thai basil

3 Thai long red chilis, fresh or sub Serrano peppers- deseeded and quickly rinse

½ Tbsp fish sauce

1 can (13.5 oz) coconut milk, (Chaokoh brand preferably)

1 small carton (8.5 oz) coconut cream about 1 cup, (Chaokoh brand preferably)

1 1/4  cup water or light stock


Instructions for Red Thai Curry with Chicken and Kabocha Squash

  • Prepare the Kabocha for cooking, please see section on how to cut Kabocha squash.
  • Heat a Dutch oven on med high, wait until it’s hot (2+ minutes), add oil, wait 1-2 minutes, add the garlic, shallots,  fry for 1 minute until fragrant.
  • Add the curry paste and coconut milk, stir it all in and break up the large chunks of curry paste. Bring everything to a boil. You should have a very pretty orange/yellowish curry sauce at this point.
  • Add the chicken, Kabocha and coconut cream, stir it all in and cook for 5-8 minutes or until the Kabocha squash is tender but not too soft.
  • Add water or stock. Here's tiny trick, add the water or stock to the previous opened coconut milk can,  swoosh together in a can then pour that water from the coconut milk can into your curry. Cook for 5 more minutes.
  • Bring the heat down to medium, add brown sugar, fish sauce, chili peppers, and kaffir lime leaves. Stir then let it simmer for 5 minutes. Taste the flavor of the curry, if too salty, add more sugar, if too sweet, add more fish sauce.
  • Add the basil, mix in really well. Turn the heat off. Let it sit for about 5 minutes before serving.
  • That's it! enjoy your delicious Red Thai Curry with Chicken and Kabocha Squash.
  •  Serve over cooked Jasmine rice and garnish with more basil and kaffir lime leaves if desired.Enjoy your curry!


  • You can reduce the amount of the curry paste for less spiciness.
  • If you prefer more spiciness do not deseed the fresh chilis. Slice the peppers in half for the seeds to show, then use this for your extra kick of spiciness. Be careful here, it gets very hot quickly when pepper seeds are involved!You should have enough squash for another batch of curry. Try it with beef, lean pork meat or shrimp next time.
  • 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.
  • I used all Thai brands for my ingredients. Please beware that the red curry paste bought at 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. Or you can buy online here: LINK (Affiliate)
  • Prep Time: 30
  • Cook Time: 20
  • Category: recipe
  • Method: stove top
  • Cuisine: Thai