thai

Red Curry with Chicken and Kabocha Squash

Name: Red Curry with Chicken and Kabocha Squash
Total time: 40 min
Yield: 4 servings
Cuisine: thai
Ingredients: 400 ml Coconut milk; 2 tbsp Red curry paste; 250 g Chicken thighs; 1 cup Kabocha squash; 3 leaves Kaffir lime leaves; 1.5 tbsp Fish sauce; 1.5 tsp Palm sugar; 0.5 piece Red bell pepper; 0.5 cup Thai basil leaves; 1 cup Pork stock

A classic Thai red curry featuring tender chicken and sweet kabocha squash, prepared using the traditional 'sauté the paste' method to enhance the flavors of the curry paste.

40 min 4 servingsPailin's Kitchen Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

400

Calories

30g

Protein

20g

Carbs

30g

Fat

Scale recipe

4 servings

Original recipe

Ingredients10 items

Produce

🎃Kabocha squash1 cup

🌿Kaffir lime leaves3 leaves

🫑Red bell pepper½ piece

🌿Thai basil leaves½ cup

Meat

🍗Chicken thighs250 g

Pantry

🥥Coconut milk400 ml

🌶️Red curry paste2 tbsp

🐟Fish sauce1½ tbsp

🍬Palm sugar1½ tsp

🍲Pork stock1 cup

Instructions

1
Add 1/3 of the coconut milk to a pot and bring to a full boil. Add the red curry paste and turn the heat down to medium. Stir until the paste is loosened and coconut oil separates from the paste, about 5 minutes.
5:00 timer
2
Add the remaining coconut milk and pork stock. Stir to combine. Add fish sauce, palm sugar, and kaffir lime leaves. Simmer for 5 minutes.
5:00 timer
3
Add the bite-sized chicken thighs. Simmer for 8 minutes. Then add the diced kabocha squash and simmer for another 7 minutes, or until the squash is fork-tender.
15:00 timer
4
Taste the curry and adjust seasoning as needed, adding more fish sauce for saltiness or palm sugar for sweetness.
5
Add the thinly sliced red bell pepper and Thai basil leaves. Stir them in and turn off the heat, letting the residual heat gently cook the peppers and wilt the basil.

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