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The Best Thai Kabocha Squash Curry Recipe

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4.3 from 10 reviews

A rich and flavorful Thai Kabocha Squash Curry featuring tender chicken, fragrant red curry paste, and creamy coconut milk simmered to perfection with fresh herbs and spices. This hearty and comforting dish balances sweet, spicy, and savory notes, making it an authentic and satisfying meal to enjoy with rice.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

Curry Base

  • ¾ cup (200 ml) coconut milk
  • 1 tbsp (15 g) red curry paste
  • 1 tbsp (15 ml) fish sauce
  • 0.5 tbsp (7 g) palm sugar
  • 200 ml coconut milk (remaining amount)
  • 200 ml water

Main Ingredients

  • 200 g chicken thighs, cut into bite-sized pieces
  • 400 g kabocha squash, cut into bite-sized pieces

Seasonings and Garnish

  • 1 prik chi fa chili, sliced (add to taste)
  • 3 kaffir lime leaves, cut into thin strips
  • 5 g sweet basil leaves

Instructions

  1. Heat Coconut Milk: Pour ¾ cup (200 ml) of coconut milk into a wok or pot and heat over medium heat until the coconut oil starts to separate, indicating it’s hot enough for cooking.
  2. Add Red Curry Paste: Stir in the red curry paste thoroughly, mixing it well with the hot coconut milk to release its aromatic flavors.
  3. Cook Chicken: Add the bite-sized chicken pieces and fish sauce, ensuring the chicken is well coated with the curry paste mixture for maximum flavor infusion.
  4. Add Kabocha Squash: Introduce the kabocha squash pieces to the wok and cook them for about 5 minutes, allowing them to soften slightly.
  5. Add Remaining Liquids: Pour in the remaining coconut milk and add the water, creating a flavorful curry broth.
  6. Simmer: Cover the wok and let the curry simmer on low heat for 15 to 20 minutes, depending on the size of your squash pieces, until the squash is tender.
  7. Season and Finalize: Add sliced chili, kaffir lime leaves, and palm sugar to taste. Simmer for another minute to marry the flavors together.
  8. Finish with Basil and Serve: Turn off the heat, stir in the fresh sweet basil leaves, and serve the curry hot with steamed rice. Enjoy your authentic Thai meal!

Notes

  • Adjust the amount of prik chi fa chili according to your preferred spice level to make the curry milder or hotter.
  • Palm sugar can be substituted with brown sugar if unavailable, but palm sugar provides a more authentic sweetness.
  • Make sure to cut the kabocha squash into even bite-sized pieces to ensure uniform cooking.
  • This recipe is best served fresh but can be refrigerated and reheated gently on the stovetop.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://monicarecipes.com/the-best-thai-kabocha-squash-curry-recipe/