Thai Curry with Chicken & Butternut Squash

Thai Chicken Curry with Butternut Squash

We are HUGE fans of Thai food and I am always looking for easy Thai recipes that I can make at home.

This Thai Curry with Chicken & Butternut Squash is such a Fall seasonal dish.

With the addition of Butternut Squash, a favorite ingredient of mine.

The inspiration for this dish came from a Thai restaurant we have eaten at that had the most incredible Pumpkin Curry and I just had to recreate it with a twist!  After reading a few recipes online for details I then created this thai curry with chicken & butternut squash recipe…and it came out great first time…..which doesn’t always happen I can tell you!

Thai Chicken Curry with Butternut Squash

This thai curry with chicken & butternut squash  is great on it’s own with crusty bread or served over rice.

I hope you love it as much as we did!

What’s your favorite Fall ingredient and how do you use it??

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This is our LAST RECIPE for a while as tomorrow we are starting a new series for the month of October – 31 Days: Walking Out A Step Of Faith.  

For more information about this series, click HERE

Come back tomorrow to find out much more about what to expect in the month of October!

To make Thai Curry with Chicken & Butternut Squash


2 chicken breasts, diced into bite-sized pieces

1/2 onion, sliced thinly

4 cloves garlic, diced

1lb butternut squash, diced

1 C chicken stock

4tbsp Thai chili paste

1 tbsp fresh ginger

2 tbsp Thai fish sauce

1 tsp brown sugar

juice of 1 lime

2 tbsp Sriracha hot sauce (less if you don’t want a slight kick!)

1 red bell pepper, diced

6 mushrooms, sliced

1 x 13oz can coconut milk

2 tsp coriander

small bunch of fresh cilantro, chopped finely

For serving:




In a pot, cook the butternut squash and chicken stock for about 10 minutes until the squash begins to soften. Drain and set aside.

Thai Chicken Curry with Butternut Squash

In a small bowl, mix the Thai chili paste, fresh ginger, Thai fish sauce, brown sugar, lime juice, sriracha and coriander.  Whisk ingredients together so there are no lumps.

In a wok, cook the chicken, onion and garlic on a medium heat until the chicken is beginning to brown.

Thai Chicken Curry with Butternut Squash

When chicken is cooked, add the squash (including any additional chicken stock).  Cook for 2 minutes.

Add the wet seasonings to the wok and stir so all the ingredients are coated.  Cook for 3 minutes to release the spices.

Thai Chicken Curry with Butternut Squash

Add the mushrooms and bell pepper and coconut milk to the wok and stir.  Cook for a further 5-10 minutes until the butternut squash is soft and falling apart (time will vary depending on the size of the pieces of squash).

Thai Chicken Curry with Butternut Squash

Add the cilantro to the wok right before serving and mix in.

Serve with rice or chunky bread for soaking up the delicious sauce, sprinkle with peanuts and cilantro.

Thai Chicken Curry with Butternut Squash


10 thoughts on “Thai Curry with Chicken & Butternut Squash

  1. Alison Kelly says:

    What is sriracha sauce do we Brits have anything similar? Also I’ve forgotten what we call cilantro, can you please translate?
    Looks a delicious recipe that I can’t wait to try.


    • Karyn Hopper says:

      Hi – just found this blog. In case you still are curious: For the American brand of hot sauce, see Sriracha sauce (Huy Fong
      Foods). For other uses, see Si Racha (disambiguation). Sriracha (Thai:
      ศรีราชา, Thai pronunciation: [sǐː.rāː.tɕʰāː]) is a type of hot sauce
      made from a paste of chili peppers, distilled vinegar, garlic, sugar,
      and salt. – got that from Wikipedia 🙂 And for your second questions, I believe cilantro is called coriander by my UK friends here in the states. 😀 Best to you!


  2. Scarlett says:

    Oh my! I love Thai food and have been craving curry. I will be putting this on my menu plan very soon. Thanks so much! I look forward to reading more about your leap of faith!


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