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Authentic Thai Red Curry with Chicken

A comforting and flavorful dish featuring chicken, kabocha squash, and a rich blend of Thai spices and coconut milk.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups kabocha squash, bite-sized pieces Sweet and nutty, a perfect match for the spices; can substitute with butternut squash.
  • 1.5 cups coconut milk Use full-fat for creaminess; light coconut milk can be substituted.
  • 3.5 to 5 tablespoons red curry paste Adjust based on your spice tolerance.
  • 1 lb chicken thighs, boneless, skinless, cut into 1.5-inch cubes Thighs are juicier; chicken breast can also be used.
  • 1 cup chicken stock, unsalted or low sodium Homemade stock adds depth; store-bought is convenient.
  • 2 tablespoons fish sauce Adds umami; can be replaced with soy sauce for a vegetarian option.
  • 2 to 3 tablespoons palm sugar, finely chopped Adjust sweetness as desired; brown sugar can be substituted.
  • 1 cup Thai basil leaves Fresh is best; can be replaced with regular basil.
  • 1/4 cup red bell pepper, julienned Optional, but adds color and crunch.

Method
 

Preparation
  1. Wash the kabocha squash. If there are blemishes, slice off the skin before removing the seeds. Cut the squash into bite-sized pieces.
Cooking
  1. In a medium pot, bring 1/2 cup of coconut milk to a gentle boil over medium heat. Add about 3.5 tablespoons of red curry paste, stirring constantly until it thickens, about 3-5 minutes.
  2. Add the chicken pieces, ensuring they are evenly coated with the fragrant paste. Sauté for about 2-3 minutes until they start to turn white.
  3. Pour in the remaining coconut milk and chicken stock, then season with 1 tablespoon of fish sauce and the palm sugar. Bring the mixture to a gentle simmer and cook for about 8 minutes, stirring occasionally.
  4. Add the kabocha squash pieces, allowing them to simmer alongside the curry for another 6-8 minutes until they are tender.
  5. Taste your curry and adjust seasoning by adding remaining fish sauce or more palm sugar according to your preference.
  6. Stir in the Thai basil and julienned red bell pepper just before serving.

Notes

Leftover curry can be stored in an airtight container in the fridge for up to 3 days; for long-term storage, freeze for up to 3 months. The curry tastes even better the next day after the flavors meld.