Chicken and Butternut Red Curry

A Pumpkin curry shown garnished with lime wedges and cilanto.

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Chicken and Butternut Red Curry

A delicious red Thai curry, made with chicken and butternut squash. Use an Asian pumpkin if you can get your hands on one! This delicious coconut milk curry is perfect served over rice or cauliflower rice.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: Thai

Servings: servings

Calories: 466kcal

Author: Michelle Miller

Equipment

Sharp Induction Cooktop

Ingredients

2 tablespoons avocado oil divided
1 1/2 pounds chicken breast skinless, sliced thinly
2 teaspoons sea salt divided
1 pound butternut squash peeled and cut into 1/2 inch cubes
1/2 cup shallots diced
1/4 cup ginger grated
2-3 tablespoons red curry paste (depending on paste and desired heat)
3 cups coconut milk full fat
1/2 cup vegetable broth or sub water
2 cups zucchini chopped
1 red bell pepper sliced thinly
2 tablespoons lime juice
cilantro to garnish
lime wedges ti garnish

Instructions

Heat a skillet over medium-high heat (level 7) and add 1 tablespoon of avocado oil. Add the thinly sliced chicken breast, and stir fry until just cooked, about 8 minutes. Remove chicken from pan.
Into the same skillet, add the other tablespoon of avocado oil and cubed butternut squash. Reduce heat to medium (level 5), and stir fry the butternut squash to blister it, about 12 minutes. The squash needs to be softened and lightly caramelized on the exterior.
Add the grated ginger, shallots, and red curry paste, and lightly fry for about 2 minutes as it’s stirred to coat the butternut squash. If necessary, add 1/2 cup of water to prevent the mixture from burning to the skillet.
Add the coconut milk, and bring the mixture to simmer over medium low heat (level 4). Allow to simmer for about 15-20 minutes, until the squash is softened.
Return chicken into the curry, and simmer for 2-3 minutes.
Add the chopped zucchini and sliced red pepper to the curry. Simmer for an additional 5 minutes. Adjust the level of heat by adding more curry paste if needed, and season with more salt, to taste.
Remove from heat, and stir in lime juice.
Serve over rice or cauliflower rice, and garnish with lime wedges and chopped cilantro.

Notes

This Pumpkin Curry is Whole30 if you buy the curry paste I recommended or carefully check for added sugars in whatever paste you choose.

Garnish this Curry: Lime wedges and cilantro are great garnishes that add another layer of Thai flavor to this curry.

Rice or Cauliflower Rice: Choose whatever option is best for your calorie/nutrition needs!

Note on Spice: If you use the Mae Ploy Red Curry Paste, it will be spicy. You can adjust the level of spiciness by using more or less of the paste. You can also try other Red Curry Pastes that have less spice.

Nutrition