This yummy Thai red curry with chicken has a coconut milk broth that is so full of flavor that you won’t want to waste a drop. It is actually pretty straightforward to make and has quickly become one of our favorite meals.
This version of Thai red curry has a nice sweetness from the coconut milk and butternut squash. The flavors just work so well together.
My brother introduced us to this curry a while back, and we instantly fell in love. We requested him to make it for us so frequently that he eventually passed out the recipe along with cans of curry paste and little jars of fish sauce so we could make it ourselves.
So now we do, and you can too. Believe me, you are going to want to.
You can also use sweet potatoes or sweet peppers if you prefer. Or use a mix of all of them.
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For the protein, we love using boneless skinless chicken thighs. However, you can experiment with using whatever you like best.
Just promise me you’ll give this a try. It is so good!
More Recipes to Try
We also love Korean BBQ backstrap. The marinade is based on a bulgogi recipe my great-aunt shared with us.
For an easy family dinner, try making crockpot garlic chicken. The sauce is a bit sweet and sour and it is great served over rice.
Thai Red Curry With Chicken
Ingredients
- 13.66 ounce can coconut milk divided
- 4 ounces red curry paste
- 2 pounds boneless skinless chicken thighs
- 1 butternut squash
- 1½ cups chicken stock
- 1 Tablespoon fish sauce
- 1 Tablespoon granulated sugar
- fresh Thai basil (optional) and Jasmine rice for serving
Instructions
- Cut the chicken thighs and butternut squash (or whatever vegetables you are using) into bite sized pieces.2 pounds boneless skinless chicken thighs, 1 butternut squash
- Skim the solids off the top of the can of coconut milk. Add solids to a large pan. Add curry paste and stir. Bring to boil over medium-high heat until you see the coconut oil start to separate.13.66 ounce can coconut milk, 4 ounces red curry paste
- Add pieces of chicken thigh, stir to coat in curry mixture. Continue to cook over medium-high heat until the chicken is cooked most of the way through.
- Add remaining coconut milk, chicken stock, fish sauce, sugar, and vegetables. Bring to a boil.1½ cups chicken stock, 1 Tablespoon fish sauce, 1 Tablespoon granulated sugar
- Boil until vegetables are tender, about 15-20 minutes. Remove from heat and stir in some fresh Thai basil if desired.
- Serve over jasmine rice.
Notes
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I’m so glad you shared this recipe so I can easily find it. Definitely a favorite around here
I wanted to be able to find it easily too!