Go Back
+ servings

Chicken Red Curry with Butternut Squash and Red Peppers

A tasty weekday meal full of warming heat and flavours!
4.25 from 4 votes
Print Pin
Course: Main Course
Cuisine: Thai
Thai Curry Paste: Red
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 519kcal
Author: Jum


  • 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



  • 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!



Calories: 519kcal | Carbohydrates: 15g | Protein: 20g | Fat: 44g | Saturated Fat: 29g | Cholesterol: 98mg | Sodium: 454mg | Potassium: 692mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5238IU | Vitamin C: 59mg | Calcium: 45mg | Iron: 3mg