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Perfect Chicken And Butternut Squash Curry (Thai Style - Stove Top, Slow Cooker Or Pressure Cooker)
4.9 from 99 votes

Perfect Chicken And Butternut Squash Curry (Thai Style - Stove Top, Slow Cooker Or Pressure Cooker)

Perfect Chicken And Butternut Squash Curry is a Thai-inspired stew featuring chunks of chicken thighs and diced butternut squash simmered in a sauce with coconut milk, Thai red curry paste, peanut butter, tomatoes, and warming spices. The curry has a gently spicy and aromatic flavor, with a creamy texture from the coconut milk and peanut butter, and tender squash that partly breaks down to thicken the sauce. It's adaptable for stove top, slow cooker, or pressure cooker preparation.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 8 (to 10)
Calories: 445 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 pound butternut squash peeled and chopped into smallish cubes
  • 1 teaspoon chili powder
  • 1 teaspoon curry powder
  • ½ teaspoon Turmeric
  • 6 cloves garlic crushed
  • 2 inches ginger peeled and chopped finely, fresh
  • 2 pounds chicken thighs chopped into small pieces
  • 14 ounces coconut milk (1 can)
  • 3 tablespoons peanut butter crunchy or smooth
  • 3 tablespoons Thai red curry paste good quality – authentic Thai brands are good
  • 1 tablespoon honey
  • 28 ounces tomato 2 x 14 ounce / 400 gram cans, chopped
To serve
  • Coriander I use Greek yogurt, fresh|crushed|natural
  • peanuts
  • yogurt
  • rice
  • poppadoms

Instructions

    Cup of Yum
  1. Toss the butternut squash in a large bowl with the chili powder, curry powder, and turmeric, and set aside.
  2. Heat up a big drizzle of oil in a really large pan or saucepan, then cook the garlic and ginger together for a couple of minutes. Add the chicken and cook for another two minutes or so or until white.
  3. Add the coconut milk, then stir in the peanut butter, Thai curry paste and honey. Then add the tomatoes and butternut squash/spices.
  4. Simmer for about 30 minutes or until the chicken is cooked through and the squash is tender. Squish about half of the squash into the curry to thicken it.
  5. Serve over rice, garnished with the coriander and peanuts, and with yoghurt and poppadoms on the side (if you like).

Notes

  • Substitute with other pumpkin varieties if butternut squash is unavailable, adjusting cooking time accordingly.
  • Pre-chopped frozen squash can save prep time.
  • Cover the pan during the first half of cooking to retain moisture, then uncover to thicken the sauce.
  • Adjust curry paste quantity to control the heat intensity of the dish.
  • For slow cooker use, reduce tomatoes and add tomato paste, cooking 6-8 hours on low before mashing squash into sauce.
  • Pressure cook version requires 7 minutes at high pressure then quick release.
  • The curry freezes well in glass containers for up to three months and reheats well on stove or microwave.

Nutrition Information

Calories 445kcal (22%) Carbohydrates 18g (6%) Protein 23g (46%) Fat 33g (51%) Saturated Fat 15g (75%) Cholesterol 111mg (37%) Sodium 271mg (11%) Potassium 788mg (17%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 7192IU (144%) Vitamin C 23mg (26%) Calcium 91mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 (to 10)

Amount Per Serving

Calories 445

% Daily Value*

Calories 445kcal 22%
Carbohydrates 18g 6%
Protein 23g 46%
Fat 33g 51%
Saturated Fat 15g 75%
Cholesterol 111mg 37%
Sodium 271mg 11%
Potassium 788mg 17%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 7192IU 144%
Vitamin C 23mg 26%
Calcium 91mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.