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Thai Red Curry with Chicken, Butternut Squash, and Basil Recipe

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4 from 9 reviews

This Thai Red Curry recipe is a vibrant and flavorful dish that combines tender chicken, butternut squash, and fresh vegetables in a creamy coconut curry sauce infused with ginger, garlic, and lemongrass. Perfectly balanced with lime juice, fish sauce, and a touch of sugar, it offers a delightful taste of Thai cuisine served over fragrant jasmine rice.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Curry Base

  • 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

Main Ingredients

  • 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

For Serving

  • Cooked jasmine rice
  • Thinly sliced Thai chilies (optional)

Instructions

  1. Cook the aromatics: Heat the avocado oil in a large saucepan over medium heat. Once the oil is shimmering, add the red curry paste, grated garlic, grated ginger, and finely chopped lemongrass. Stir constantly and cook until fragrant, about 2 minutes, releasing the rich aromas essential to the curry base.
  2. Make the curry: Stir in the chicken stock, full-fat coconut milk, sugar if using, fish sauce, freshly squeezed lime juice, and kosher salt. Bring the mixture to a gentle simmer. Add the cubed butternut squash and cook for about 8 minutes, or until it is almost tender, allowing the flavors to meld.
  3. Add protein and vegetables: Add the thinly sliced chicken breasts, red bell pepper slices, green beans, and half a cup of Thai basil leaves to the curry. Return to a simmer and cook, stirring occasionally, for about 8 more minutes, or until the chicken is fully cooked and the vegetables are tender but still vibrant.
  4. Serve: Spoon the curry over cooked jasmine rice and garnish with additional Thai basil leaves and thinly sliced Thai chilies if desired for extra heat and authenticity.

Notes

  • For a vegetarian version, substitute chicken with tofu and use vegetable stock instead of chicken stock.
  • Adjust the red curry paste quantity according to your preferred spice level.
  • Use fresh lemongrass for the best flavor, but dried or frozen can be a substitute in a pinch.
  • Full-fat coconut milk gives the best creaminess; light coconut milk can be used for lower calories but may be less rich.
  • Cook jasmine rice according to package instructions ahead of time to have it ready for serving.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://recipeteach.com/thai-red-curry-with-chicken-butternut-squash-and-basil-recipe/