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Thai Red Curry Chicken with Squash
and cauliflower rice

Active: 40 Total: 40

This classic Thai-inspired curry cooks in one pot with plenty of rich broth to spoon over cauliflower 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. 



Thai Red Curry Chicken with Squash:
  • 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
  • Honey - 1 tsp
Cauliflower Rice:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp


  1. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  2. Squash / Bell peppers / Lemongrass / Ginger - Prep as directed. Combine squash and bell peppers in one container. Store lemongrass and ginger in another. (Can be done up to 5 days ahead)

  3. Chicken - Slice into cubes. Tenderize with a fork and season with some salt and pepper. (Can be done up to 2 days ahead)

  4. Limes / Cilantro - Prep as directed.

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  1. Heat a Dutch oven or large saute pan with cooking oil over medium heat. Add lemongrass, ginger, and curry paste to heated oil and saute until fragrant, 2 to 3 minutes.

  2. Add chicken and saute until coated in curry paste, 1 to 2 minutes.

  3. Add squash, bell peppers, coconut milk, and water. 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.)

  4. Stir in fish sauce, honey, 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.)

  5. If cauliflower rice was made ahead, reheat in the microwave.

  6. Serve chicken curry over cauliflower rice in shallow bowls. Top with cilantro and serve with extra lime wedges on the side.



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