Spicy Red Thai Curry with Chicken and Kabocha Squash

I remember the first time I attempted a Red Thai Curry with Chicken and Kabocha Squash. It was a chilly evening, and I was trying to impress my then-new boyfriend (now husband!). I had this vague idea of what Thai curry should taste like, mostly from takeout, and honestly, I was a little intimidated. I bought a jar of red curry paste, some coconut milk, and just dove in. The kitchen quickly became a fragrant, slightly chaotic mess, but the aroma? Oh, it filled the whole apartment, promising something truly special. This dish, with its vibrant colors and rich flavors, has since become a staple in our home, a reminder of those early, adventurous cooking days.

One time, I got so excited about adding the kabocha squash that I forgot to peel it first. Oops! Ended up with slightly tough skin in my curry, which was... an experience. Now, I always make sure to take that extra minute to peel it properly. Honestly, a little kitchen chaos is part of the fun, right? It just means you’re learning, and usually, the dish still tastes pretty darn good.

Ingredients for Red Thai Curry with Chicken and Kabocha Squash

• Red Thai Curry Paste: This is the heart of our Red Thai Curry with Chicken and Kabocha Squash. Don't skimp here, a good quality paste (I swear by Mae Ploy or Aroy-D) makes all the difference. Seriously, it’s the flavor explosion!
• Coconut Milk: Full-fat, please! Just don't use the light stuff, it won't give you that luscious, creamy texture this curry deserves. I tried light once, and it just wasn't the same, watery and sad.
• Chicken Thighs: I prefer boneless, skinless thighs because they stay tender and absorb all that amazing Red Thai Curry with Chicken and Kabocha Squash flavor. You could use breast, but it tends to dry out faster, in my opinion.
• Kabocha Squash: The star vegetable! Its natural sweetness balances the spice beautifully. I've used butternut squash too, and it works, kinda, but kabocha has this unique, slightly earthy sweetness that’s just chef's kiss.
• Fish Sauce: This adds that essential umami depth. Don't worry, your curry won't taste "fishy," it just makes everything sing. I always accidentally add a splash too much, but it usually works out!
• Brown Sugar: A little bit helps balance the heat and acidity. I usually start with a teaspoon and add more if needed, depending on how spicy my paste is or how sweet my squash is.
• fresh Ginger & Garlic: Essential flavor boosters! I usually eyeball it, probably adding more garlic than any recipe calls for. Fresh is always, always better than dried, the aroma alone is worth the extra chop.
• Lime Juice: A squeeze at the end brightens up the whole Red Thai Curry with Chicken and Kabocha Squash. It's like a little burst of sunshine!
• Fresh Basil & Cilantro: For garnish. They add such a lovely freshness and aroma. I always have a little herb garden chaos going on in my kitchen, so fresh is easy for me.

Crafting Your Red Thai Curry with Chicken and Kabocha Squash

Prep the Veggies & Chicken:

First things first, let's get organized! Peel and chop that kabocha squash into bite-sized pieces. This part can be a bit tough, so be careful with your knife! Then, dice your chicken thighs. I usually aim for about 1-inch chunks. Mince your garlic and ginger too. It always smells so incredible when you start chopping these aromatics, it’s like the kitchen is waking up. This is where I sometimes get distracted by the delicious smells and almost forget to finish my chopping!

Sauté the Aromatics:

Heat a little oil in a large pot or Dutch oven over medium heat. Toss in your minced garlic and ginger. Let them sizzle for about 30 seconds until they're fragrant but not browned. Oh, the smell! It's such a comforting aroma, the true start of any good curry. Don't walk away from this step, honestly, garlic can burn so fast, and I've totally done that before not fun to scrape off the bottom of the pan!

Bloom the Curry Paste:

Add the Red Thai Curry paste to the pot. Stir it constantly for about a minute, letting it cook down and "bloom" in the oil. This step is crucial for deepening the flavor, it really wakes up all those spices. You’ll notice the color getting richer and the aroma intensifying it’s a beautiful thing! I remember once rushing this and my curry tasted a bit flat. Never again!

Add Chicken & Squash:

Toss in your chicken pieces and cook until they're lightly browned on all sides, about 5-7 minutes. Then, add the kabocha squash. Give everything a good stir to coat it all in that fragrant paste. It’s starting to look like a real meal now, isn't it? The colors are just vibrant, and the pot is filling up with goodness.

Simmer to Perfection:

Pour in the full-fat coconut milk, fish sauce, and brown sugar. Bring it to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 20-25 minutes. You want the kabocha squash to be tender and the chicken cooked through. This is where the magic happens, all those flavors melding together. I usually peek in a few times, just to make sure everything's bubbling nicely.

Finish & Serve Your Red Thai Curry:

Once the squash is tender, remove the lid. Stir in the fresh lime juice. Taste and adjust seasonings maybe a little more fish sauce for umami, or a pinch more sugar to balance. Ladle your glorious Red Thai Curry with Chicken and Kabocha Squash over steaming jasmine rice. Garnish generously with fresh basil and cilantro. It should look vibrant, smell incredible, and taste absolutely divine. Honestly, this is the best part, seeing all your hard work come together!

Honestly, every time I make this Red Thai Curry with Chicken and Kabocha Squash, I’m reminded of how much I love cooking. There’s something so satisfying about transforming simple ingredients into a dish that brings so much warmth and flavor to the table. Sometimes the kitchen gets a bit messy, with coconut milk splashes and curry paste smears, but it’s always worth it. It’s not just a meal, it’s a moment of comfort and connection.

Storing Your Red Thai Curry with Chicken and Kabocha Squash

This Red Thai Curry with Chicken and Kabocha Squash is a fantastic candidate for leftovers, honestly! It actually tastes even better the next day, as the flavors have more time to meld. Just let it cool completely before transferring it to an airtight container. It’ll keep beautifully in the fridge for up to 3-4 days. I’ve definitely microwaved it once or twice for a quick lunch, and while it warms up fine, reheating it gently on the stovetop over low heat is my preferred method. That way, the sauce stays perfectly creamy and doesn't separate. I made the mistake of zapping it too high once, and the coconut milk curdled a bit not the end of the world, but not ideal! It also freezes pretty well for longer storage, up to 2-3 months. Just thaw overnight in the fridge and reheat.

Pin it

Red Thai Curry with Chicken and Kabocha Squash: Ingredient Swaps

Life happens, and sometimes you don’t have every single ingredient. For the kabocha squash, I’ve successfully swapped in butternut squash or even sweet potatoes. They’ll give a slightly different sweetness and texture, but it still works, kinda! I tried regular potatoes once, and it was... okay, but not the same vibe. If chicken thighs aren’t your thing, chicken breast works fine, just be mindful not to overcook it, or it gets dry. I’ve also made this with shrimp, which cooks super fast, so add it at the very end. For a vegetarian version, extra firm tofu or chickpeas are great. Just press the tofu really well before adding it. Honestly, I’ve thrown in whatever veggies I had in the fridge bell peppers, green beans, carrots and it’s always been delicious. Don't be afraid to experiment!

Serving Your Red Thai Curry with Chicken and Kabocha Squash

This Red Thai Curry with Chicken and Kabocha Squash is just begging to be served over a big bowl of fluffy jasmine rice. The rice soaks up all that glorious, creamy sauce, and honestly, it's the perfect canvas. For a lower-carb option, cauliflower rice works surprisingly well, too. I love adding a side of steamed greens, like bok choy or broccoli, just to get some extra veggies in there. And for drinks? A crisp, cold Thai iced tea is always a winner, or even just a refreshing glass of sparkling water with lime. Sometimes, when I’m feeling extra fancy (or just want to be extra cozy), I’ll serve it with some warm naan bread for dipping. This dish and a good rom-com? Yes please, that's my ideal night in!

The Story Behind Red Thai Curry

Red Thai Curry, or Gaeng Phet in Thai, is a cornerstone of Thai cuisine, known for its vibrant color and fiery kick. The paste itself is a complex blend of red chilies, galangal, lemongrass, kaffir lime zest, and other aromatics, traditionally pounded by hand. My own connection to this dish started years ago, during a backpacking trip through Southeast Asia. I remember sitting at a tiny street food stall in Chiang Mai, watching a woman deftly stir-fry ingredients, the air thick with incredible aromas. That first bite of rich, spicy, slightly sweet curry was an epiphany. It wasn’t just food, it was an experience. This Red Thai Curry with Chicken and Kabocha Squash recipe is my attempt to bring a piece of that memory, that warmth and authenticity, into my own kitchen, sharing a dish that has such a deep cultural significance and personal resonance for me.

Making this Red Thai Curry with Chicken and Kabocha Squash always feels like a little victory in my kitchen. It’s comforting, vibrant, and honestly, just so satisfying. I love how the creamy coconut milk mellows the spice, and the kabocha squash adds that perfect touch of sweetness. It’s a dish that brings smiles to our table every time. I hope you give it a try and find as much joy in it as I do. Don't forget to share your own kitchen adventures with me!

Pin it

Frequently Asked Questions About Red Thai Curry

→ Can I make Red Thai Curry with Chicken and Kabocha Squash ahead of time?

Absolutely! This Red Thai Curry with Chicken and Kabocha Squash tastes even better the next day, in my opinion. All those flavors just get to hang out and deepen. Just cool it down, pop it in an airtight container, and keep it in the fridge for up to 3-4 days. It’s a fantastic meal-prep option!

→ What if I can't find kabocha squash for this Red Thai Curry?

No worries at all! I've totally been there. Butternut squash is a fantastic substitute, or even sweet potatoes work well. They'll give you a similar sweetness and texture, though kabocha does have a unique earthy flavor. Use what you can find, honestly, it'll still be delicious!

→ How can I adjust the spice level of my Red Thai Curry?

If you're worried about the heat, start with less curry paste and taste as you go. You can always add more! If it's too spicy, a little extra coconut milk or a pinch more brown sugar can help mellow it out. I've definitely overdone it before, and those tricks saved my dinner!

→ Can I freeze leftover Red Thai Curry with Chicken and Kabocha Squash?

Yes, you can! Just let it cool completely, then transfer it to freezer-safe containers. It keeps well for up to 2-3 months. When you're ready to eat, thaw it overnight in the fridge and reheat gently on the stovetop. It's a lifesaver for busy weeknights, I swear.

→ What other vegetables work well in this Red Thai Curry?

So many options! I've thrown in bell peppers, green beans, bamboo shoots, or even spinach at the very end. Broccoli florets are also a great addition. Just pick what you love or what you have on hand. It's a really forgiving recipe, which is why I love it so much!