Name: Thai Red Curry with Chicken, Butternut Squash, and Basil Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 2 tablespoons avocado oil; 4 tablespoons red curry paste (we like Mae Ploy); 3 garlic cloves, grated; 1 tablespoon grated peeled fresh ginger; 1 (2-inch) piece lemongrass, finely chopped; 1 cup chicken stock; 1 (13.5 ounce) can full-fat coconut milk, shaken; 1 teaspoon sugar (optional); 2 teaspoons fish sauce; 1 tablespoon freshly squeezed lime juice (from 1 lime); ½ teaspoon kosher salt; 1½ cups cubed butternut squash (about ½ pound); 1 pound boneless, skinless chicken breasts, thinly sliced against the grain; 1 red bell pepper, seeded and thinly sliced; 1 cup green beans, trimmed and cut into 2-inch pieces; ½ cup Thai basil leaves, plus more for serving; Cooked jasmine rice; Thinly sliced Thai chilies (optional)

Jump to Recipe·4 from 9 reviews

If you love the warm, comforting flavors of Thai cuisine with a vibrant twist of fresh ingredients, this Thai Red Curry with Chicken, Butternut Squash, and Basil Recipe is an absolute must-try. It brings together tender chicken, sweet butternut squash, and aromatic Thai basil, all simmered in a luscious red curry sauce made from creamy coconut milk and fragrant spices. This dish strikes the perfect balance between rich, spicy, and slightly sweet, making it a cozy yet exciting meal that’s perfect any time you want to impress your taste buds or guests.

Ingredients You’ll Need

The image shows a top view of various cooking ingredients arranged neatly on a white marbled surface. There is a bowl of white cooked rice on the left, next to a bowl filled with large orange cubes. In the middle is a white bowl with thin red strips, and next to it is a small glass container with light brown liquid and a white bowl with creamy white liquid. A pile of pale pink raw chicken slices is placed on white paper near the center. Surrounding these are small white bowls filled with different items: bright red sauce, light yellow minced paste, pale green sliced vegetable, and salt. There is also a small green bowl with chopped red chilies and a white bowl with green pods next to fresh green leafy herbs on the right side. photo taken with an iphone --ar 4:5 --v 7

This recipe keeps things beautifully simple but relies on essential ingredients that build layers of authentic flavor, texture, and color. Each component plays a critical role — from the creamy coconut milk that creates the sauce’s silky body to the vibrant butternut squash adding sweetness and substance.

Avocado oil: A mild-flavored oil perfect for sautéing without overpowering the curry’s delicate spices.

Red curry paste (we like Mae Ploy): The heart of the dish, bringing the classic Thai heat and aromatic depth.
Garlic cloves, grated: Adds a fragrant, savory kick that melds beautifully with other aromatics.
Fresh ginger, grated: Provides a fresh, zesty warmth that balances the richness of coconut milk.

Fresh lemongrass, finely chopped: Impressively brightens the curry with citrusy, lemony notes.
Chicken stock: Boosts the savory body of the sauce and deepens flavor complexity.
Full-fat coconut milk: Creates a luscious, creamy texture that soaks into all the ingredients.

Sugar (optional): Just a touch to enhance the natural sweetness of butternut squash and mellow spice.
Fish sauce: An umami powerhouse that brings the essential salty depth of traditional Thai food.
Fresh lime juice: Adds a brilliant, bright tanginess that cuts through the creaminess.

Kosher salt: For seasoning and highlights all other must-have flavors.
Butternut squash, cubed: Offers a velvety texture and slightly sweet contrast to the spiciness.
Boneless, skinless chicken breasts, thinly sliced: The tender protein that absorbs all the vibrant curry flavors.

Red bell pepper, thinly sliced: Adds crispness and a pop of cheerful color.
Green beans, trimmed and cut: Bring crunch and earthiness to the dish.
Thai basil leaves: Unmistakably fragrant, these lift the curry with their sweet herbal aroma.

Cooked jasmine rice: The perfect fluffy bed to soak up every drop of this delicious curry.
Thinly sliced Thai chilies (optional): For those who want to dial up the heat and add a fresh spicy finish.

How to Make Thai Red Curry with Chicken, Butternut Squash, and Basil Recipe

Step 1: Cook the Aromatics

Start by heating your avocado oil in a large saucepan over medium heat until it shimmers gently. Then add the red curry paste, grated garlic, fresh ginger, and chopped lemongrass. Keep stirring to release their bold aromas and marry the flavors, cooking for about 2 minutes until the kitchen fills with the most wonderful spicy and citrusy fragrance.

Step 2: Create the Curry Base

Next, pour in the chicken stock and full-fat coconut milk, stirring everything together for a luxuriously creamy sauce. Add sugar to balance the flavors if you like, followed by fish sauce, lime juice, and kosher salt to season perfectly. Bring the sauce to a gentle simmer to allow all these rich flavors to meld beautifully.

Step 3: Add the Butternut Squash

Once the curry base is simmering, add the cubed butternut squash. Let it cook for about 8 minutes, just until it becomes tender but still keeps a slight bite, perfect for complementing the softness of the chicken that will come next.

Step 4: Cook the Chicken and Vegetables

Now it’s time to add the thinly sliced chicken breasts, red bell pepper, green beans, and Thai basil leaves straight into the curry. Stir gently and return to a simmer, letting everything cook together until the chicken is fully cooked through and the vegetables are tender but still vibrant — about 8 more minutes. This step brings all those fresh colors and textures together with the rich sauce.

Step 5: Final Touches and Serving

Give your curry one last gentle stir to ensure the flavors are well combined and the basil leaves are wonderfully wilted into the sauce. The curry is now perfectly ready to serve over steaming jasmine rice with optional sliced Thai chilies for that extra kick.

How to Serve Thai Red Curry with Chicken, Butternut Squash, and Basil Recipe

The dish is served in a deep white bowl filled halfway with white rice on the left side, and a creamy light brown curry with pieces of chicken, orange chunks, red bell pepper strips, and green beans on the right side. The curry is topped with bright green fresh basil leaves and thin slices of red chili peppers. A pair of wooden chopsticks rest on the edge of the bowl, while some additional basil leaves and chili slices are seen scattered around the bowl on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh Thai basil leaves sprinkled on top add an irresistible herbal brightness that lifts every bite. For those who crave heat, thin slices of vibrant Thai chilies provide a beautiful, colorful spice that awakens the palate.

Side Dishes

This curry shines beautifully on its own with jasmine rice, but you could also add a crisp cucumber salad on the side to provide a refreshing contrast. Lightly steamed or grilled Asian greens also complement the rich, creamy curry perfectly, keeping the meal balanced and colorful.

Creative Ways to Present

For a fun dinner party presentation, serve your curry in mini coconut bowls or colorful small pots to wow your guests visually. Top with a sprig of fresh basil and a wedge of lime on the side for added flair and interactive flavor enhancement.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Thai Red Curry with Chicken, Butternut Squash, and Basil Recipe to an airtight container and store it in the refrigerator for up to 3 days. Flavors will continue to deepen overnight, making for an equally delicious meal the next day.

Freezing

This curry freezes beautifully in batches. Place portions in freezer-safe containers and freeze for up to 2 months. Remember to leave some space as the liquid may expand during freezing.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling as this can break down the coconut milk texture. Adding a splash of fresh coconut milk or stock during reheating can help revive the creamy consistency.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will add a richer flavor and remain tender even longer. Just be sure to slice them thinly and adjust cooking time if needed to ensure they cook thoroughly.

Is there a substitute for Thai basil?

If you can’t find Thai basil, sweet basil is the next best thing but it won’t have quite the same anise-like flavor. You can also add a pinch of fresh mint or cilantro to add a different but still fresh herbal note.

How spicy is this curry?

The spice level depends a lot on the red curry paste you use and whether you add chilies. Mae Ploy is a moderate heat; for milder curry, reduce the amount of curry paste or omit chilies altogether.

Can I make this recipe vegan?

Yes! Swap chicken for tofu or hearty vegetables like mushrooms, and replace fish sauce with soy sauce or tamari to keep the savory umami flavor vegan-friendly.

What’s the best way to cut butternut squash for this recipe?

Peel the squash, then cut it into roughly 1-inch cubes so it cooks evenly and quickly without falling apart. Smaller cubes might turn mushy, while larger ones may take too long to soften.

Final Thoughts

If you’ve been searching for a comforting weekday recipe that’s both vibrant and soul-satisfying, the Thai Red Curry with Chicken, Butternut Squash, and Basil Recipe is your new go-to. From the fragrant spices to the velvety coconut broth and the sweet earthiness of squash, every bite is like a little celebration. Give it a try, and I promise it will quickly become one of your favorite dishes to cook and share.