Spicy Red Thai Curry with Chicken and Kabocha Squash (Print Version)

Creamy, spicy Red Thai Curry with Chicken and Kabocha Squash. A warm, comforting meal packed with flavor and vibrant veggies. Easy to make!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Thai
Dietary: Dairy-Free (check paste ingredients)

# Ingredients:

→ Base Ingredients

01 - 1 tbsp cooking oil (like coconut or vegetable)
02 - 4 tbsp red Thai curry paste (good quality, like Mae Ploy or Aroy-D)
03 - 2 cans (13.5 oz each) full-fat coconut milk

→ Protein & Produce

04 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
05 - 1 small kabocha squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
06 - 1 small onion, thinly sliced

→ Flavor Boosters

07 - 4 cloves garlic, minced
08 - 1 inch fresh ginger, grated or minced
09 - 2 tbsp fish sauce
10 - 1-2 tsp brown sugar (to taste)
11 - 1 lime, juiced

→ Finishing Touches

12 - Fresh basil leaves, for garnish
13 - Fresh cilantro, for garnish
14 - Cooked jasmine rice, for serving

# Instructions:

01 - 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!
02 - 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!
03 - 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!
04 - 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.
05 - 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.
06 - 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!

# Notes:

01 - Personal cooking tip: Don't rush blooming the curry paste; that minute or so in the hot oil really brings out its full flavor, something I learned the hard way with bland curries.
02 - Storage advice: Leftovers taste even better! Store in an airtight container in the fridge for 3-4 days, or freeze for longer. Reheat gently on the stovetop to keep the sauce creamy.
03 - Substitution I've tried: Butternut squash is a great stand-in for kabocha, and shrimp cooks up beautifully if you're out of chicken. I've even used sweet potatoes!
04 - Serving suggestion: A side of steamed bok choy adds a lovely freshness, and a cold Thai iced tea pairs perfectly with the spice.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - cutting board
03 - sharp knife
04 - grater (for ginger)

# Nutrition (Per Serving):

Calories: 450-550 kcal (estimated)
Total Fat: 30-40g (estimated)
Total Carbohydrate: 30-40g (estimated)
Protein: 25-35g (estimated)

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