Forget ordering takeaway and make your own Chicken Thai red curry at home to impress your friends and family! I love cooking with seasonal vegetables in my curries and autumn brings one of my favourite vegetables of all time... butternut squash!
I really enjoy the sweetness from the squash and the warm spice of chilli from the sauce, I think they complement each other well. Alternatively, you can use pumpkin too! Get the most out of those pumpkins being craved for Halloween and give them a second life in a delicious hot curry, I think that they deserved since they been sitting out in the cold all night!
This Recipe is very simple to do and easy to prepare, Slice the chicken and red pepper and chop the butternut squash into bite-size chunks. Fry the red curry paste and add coconut milk and then the other ingredients, let it all simmer until cooked and you are finish! Ready to serve your homemade chicken Thai red curry!
You absolutely can't go wrong with this dish, follow the recipe below and there's a video tutorial to help you along the way! If you're cooking this recipe, please take photos and tag us @maejumsamunprai on social media, we would love to share! If you liked this recipe go ahead and check out our other ones such as Phad Phed Moo - Spicy stir fry pork! If you enjoyed this chicken Thai red curry recipe, please rate this post and subscribe for updates of new Thai recipes!
Chicken Thai Red Curry
Chicken Red Curry with Butternut Squash and Red Peppers
A tasty weekday meal full of warming heat and flavours!
- 35 g Mae Jum Thai Red Curry Paste
- 400 ml Coconut Milk
- 400 g Chicken Thigh
- 150 g Butternut Squash
- 150 g Red Pepper
- 1 tbsp Coconut Oil
- 1 tbsp Palm Sugar
- 1 tbsp Fish Sauce
- Thai Basil (garnish)
Preparation
Slice the sweet red pepper
Chop butternut squash into chunks
Cut the chicken thighs in slices
Cooking Method
Heat oil into a large saucepan on med/high heat, then stir-fry red curry paste to build aroma
Add 100ml of coconut milk to loosen the mix, then blend in the fish sauce and palm sugar
Stir-fry the chicken thigh until it is coated with the sauce. Then add the remaining 300ml of coconut milk and simmer for 10 minutes
Add the butternut squash and cook for a further 10 minutes
Add in the red peppers and cook for a further 5 minutes. If necessary, add water to thin the sauce if desired
Garnish with thinly sliced red chilli or hot Thai basil and serve with freshly made Thai Jasmine rice
Add Mae Jum Thai red curry paste to your basket!
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