Chicken and Butternut Squash Curry Recipe

Chicken and Butternut Squash Curry Recipe

How To Make Chicken and Butternut Squash Curry

Cook the ultimate comfort food with this butternut squash curry. A creamy mix of squash with chicken and beans in a mildly spiced Thai red curry sauce.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 1tbspcooking oil
  • 1mediumbrown onionchopped
  • 1mediumcarrotpeeled and diced
  • 6skinlesschicken thigh filletscut into 3-cm pieces
  • 4clovesgarliccrushed
  • 3tbspThai red curry pastemild, if possible
  • 4cupsbutternut squashor pumpkin, diced
  • 200ggreen beanstrimmed
  • 400mlcoconut milk(1 can)
  • 1tbspbrown sugar
  • saltto taste
  • Fresh coriander leavesto serve


  1. Heat the oil in a large pan/skillet on high heat. Sauté the onion and carrot until the onion becomes soft and transparent.

  2. Add the chicken and fry until just beginning to brown.

  3. Add the garlic and curry paste (if using), stirring together quickly to blend in the heat of the pan for about 1 minute, or until fragrant.

  4. Add the butternut pieces and green beans; keep cooking while stirring occasionally for 5 minutes.

  5. Stir the coconut milk through the ingredients and bring to a simmer.

  6. Reduce heat to low; add in the sugar and salt to taste, and continue to simmer for about 10 to 15 minutes, or until the pumpkin pieces have softened.

  7. Serve over steamed rice or cauliflower rice.

Recipe Notes


For a creamier pumpkin curry sauce, instead of simmering for 10 to 15 minutes, simmer for 5 to 10 minutes longer until the pumpkin has completely melted through the sauce.



  • Calories: 462.72kcal
  • Fat: 24.55g
  • Saturated Fat: 14.44g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 5.18g
  • Polyunsaturated Fat: 2.86g
  • Carbohydrates: 21.40g
  • Fiber: 3.87g
  • Sugar: 6.03g
  • Protein: 41.70g
  • Cholesterol: 182.16mg
  • Sodium: 999.84mg
  • Calcium: 105.19mg
  • Potassium: 1131.09mg
  • Iron: 5.21mg
  • Vitamin A: 627.58µg
  • Vitamin C: 29.14mg
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