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This hearty Thai style chicken and butternut squash curry is a perfect weeknight meal that blends rich flavors with comforting textures. The combination of tender chicken thighs, creamy coconut milk, crunchy peanut butter, and vibrant spices creates a dish that feels both satisfying and special. Whether you prefer to cook it on the stove, in a slow cooker, or a pressure cooker, this recipe offers flexibility without compromising on taste.
I made this curry during a cold evening when I craved something comforting and bold. Since then it has become one of my goto dinners that friends and family ask for repeatedly because the flavors are just unforgettable.
Ingredients
- Butternut squash: peeled and chopped into small cubes for natural sweetness and body
- Chili powder: provides heat and depth to the spice profile
- Curry powder: adds complex aromatic layers essential for Thai flavors
- Turmeric: brings earthiness plus vibrant color
- Garlic: crushed to infuse the dish with pungent flavor
- Fresh ginger: finely chopped for a warm, zesty kick
- Chicken thighs: chopped into bite size pieces for tender juiciness and flavor
- Coconut milk: adds creaminess and balances heat with subtle sweetness, use full fat for best results
- Peanut butter: creamy or crunchy for richness and a sataylike taste
- Thai red curry paste: authentic paste gives a genuine Thai flavor, look for quality brands for more depth
- Honey: to balance spices with a touch of sweetness
- Canned chopped tomatoes: provide acidity and body to the curry base
- Fresh coriander crushed peanuts and natural yogurt: for garnish and extra texture
- Rice and poppadoms: to serve traditional and hearty accompaniments
Instructions
- Toss the Butternut Squash with Spices:
- In a large bowl combine the chopped butternut squash with chili powder, curry powder, and turmeric. Toss well so all the cubes are evenly coated. This helps the squash absorb the spices and enhances flavor when simmered.
- Sauté the Aromatics:
- Heat a generous drizzle of oil in a large pan or saucepan over medium heat. Add the crushed garlic and finely chopped ginger and cook for about two minutes until fragrant but not browned. This step builds the flavor base and releases essential oils.
- Cook the Chicken:
- Add the chopped chicken thighs to the pan with the garlic and ginger. Stir them around and cook for about two minutes or until the chicken pieces turn white on the outside. This seals in juices and prepares the meat for simmering.
- Add Coconut Milk and Flavorings:
- Push the chicken to the side to create space and pour in the coconut milk. Stir to combine with the base, then add the peanut butter, Thai red curry paste, and honey. Mix everything thoroughly so the peanut butter melts smoothly into the sauce.
- Add Tomatoes and Spiced Squash:
- Pour in the canned chopped tomatoes followed by the spiced butternut squash cubes. Stir gently to incorporate everything evenly. The tomatoes provide acidity which balances the spice and creaminess beautifully.
- Simmer the Curry:
- Cover the pan with a lid and let the curry simmer gently for about 30 minutes or until the chicken is cooked through and the butternut squash is tender. For the last 15 minutes, uncover the pan to allow the sauce to thicken and reduce.
- Thicken the Sauce:
- With a sturdy spoon or potato masher, squish about half of the cooked butternut squash directly in the pan. This helps naturally thicken the sauce while adding lovely creaminess without extra thickeners.
- Serve:
- Spoon the curry over cooked rice, sprinkle freshly chopped coriander and crushed peanuts on top. Offer natural yogurt and poppadoms on the side for a cooling contrast and crunchy texture.
I love how the peanut butter adds a gentle nuttiness that balances the spicy curry paste perfectly. One memorable dinner with this curry was when I served it during a casual gathering. Everyone was impressed that such simple ingredients could produce such a rich, complex flavor.
Storage Tips
This curry keeps beautifully in the refrigerator for up to three days in an airtight container. The flavors actually deepen and improve the second day. Reheat gently on the stove to avoid breaking the coconut milk.
Ingredient Substitutions
If you cannot find butternut squash any small pumpkin works well though you may need to adjust cooking times. You can swap chicken thighs for chicken breasts but thighs stay juicier and more flavorful. For peanut butter, both crunchy or smooth varieties work fine depending on your texture preference. Thai red curry paste can be replaced with a milder yellow curry paste if you want less heat.
Serving Suggestions
Serve with fluffy jasmine rice that soaks up the curry sauce beautifully. A side of crisp poppadoms adds welcome crunch. Greek yogurt dolloped on top cools the palate and adds creaminess.
This curry is perfect for a cozy weeknight or a casual gathering, and leftovers often taste even better the next day.
Your Recipe Questions Answered
- → What cuts of chicken work best?
Chicken thighs are ideal for this dish as they remain tender and flavorful during slow cooking and absorb the rich sauce well.
- → Can I substitute butternut squash?
Yes, pumpkin or similar winter squashes can be used. Adjust cooking time slightly, as some varieties cook faster or slower.
- → How do I thicken the sauce naturally?
Squishing part of the cooked butternut squash into the sauce helps thicken it while adding a creamy texture.
- → Is it possible to prepare this without a slow cooker?
Absolutely. The dish can be cooked on the stove top or pressure cooker, adapting cooking times accordingly for tender results.
- → What sides enhance the flavors?
Serve with steamed rice, fresh coriander, crushed peanuts, natural yogurt, and crisp poppadoms for a balanced meal.