Thai Red Curry Chicken with Squash
and coconut rice
This classic Thai-inspired curry cooks in one pot with plenty of rich broth to spoon over coconut rice.
Smarts: The ingredients in the curry will steam in the covered pan, so they don't need to be completely covered with broth. Just be sure to adjust the heat so the broth stays at a very low simmer - this will keep the chicken from overcooking and getting tough.
- Squash, kabocha - 4 cups, diced (sub butternut squash cubes; fresh or frozen)
- Bell peppers, red - 1, diced
- Lemongrass, fresh - 2 stalks, finely diced (sub 1 tsp lemongrass paste / stalk)
- Ginger, fresh - 1 tsp, grated
- Chicken breasts, boneless and skinless - 1 lb, cubed
- Limes - 1, wedges
- Cilantro leaves - 1/4 cup
- Oil, cooking - 2 Tbsp
- Curry paste, red - 2 Tbsp, more or less, to taste
- Coconut milk, light - 1 cup
- Water - 1/2 cup
- Fish sauce - 1 Tbsp
- Brown sugar - 1 tsp
- Rice, uncooked white or brown - 1 cup
- Coconut milk, light - 1/2 cup
- Water - 1 cup
Make coconut rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, coconut milk, water (portions for rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the liquid. If it's not done, leave the cover on until all liquid has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Chicken - Slice into cubes. Tenderize with a fork and season with some salt and pepper. (Can be done up to 2 days ahead)
Limes / Cilantro - Prep as directed.
Add chicken and saute until coated in curry paste, 1 to 2 minutes.
Add squash, bell peppers, coconut milk (portion for curry), and water (portion for curry). Bring to a simmer. Cover pan and simmer until chicken is cooked through and squash is tender, ~15 minutes. (Reduce heat as needed to keep the mixture at a very low simmer but not boiling.)
Stir in fish sauce, brown sugar, and juice from half the lime wedges. Taste curry and adjust seasoning with any of those ingredients as needed. (If you’d like it spicier, you can even stir in some more curry paste at this point.)
If coconut rice was made ahead, reheat in the microwave.
Serve chicken curry over rice in shallow bowls. Top with cilantro and serve with extra lime wedges on the side.
I have a way I make red curry, so when I see recipes like this i do it my way because that's how I like it. The main difference is i sauteed the chicken first and remove to plate. Then simmer coconut cream, add curry paste to that. Add aromatic, add veg (squash, peas, peppers), add remaining coconut milk ( the thin part). Finally stir in sugar, citrus, cilantro. So lovely on a cool day.1 Helpful
I really love this. I have made it 3 times in the last few months. Its super easy and flavorful0 Helpful
We added the cream from another can of coconut milk for an extra creamy curry. Delicious.0 Helpful
This is a hit for me. I used butternut squash and subbed lemon zest for the lemongrass, but otherwise followed the recipe. Mine did not turn out spicy which is fine by me. The flavor is great. Looking forward to enjoying this for lunches throughout the week.0 Helpful
I loved this with all of the delicious flavors and the kabocha squash!0 Helpful
Everyone loved it. I only had green curry paste so it probably had a milder flavor. I added some coriander and white pepper for a bit extra flavor. I also thickened my sauce with corn starch.0 Helpful
Very yummy. Unfortunately, my grocery store only had green curry paste (sweeter) in stock and I was too lazy to make my own red curry. So, the curry wasn't as spicy as I would have liked - but still, it was very good. Next time, though, I'm using red curry paste!0 Helpful