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

If you’re anything like me, you know there’s something so comforting about a bowl of Thai curry that just hits the spot. This Thai Red Curry with Chicken, Butternut Squash, and Basil recipe is a game-changer—it’s rich, vibrant, and has that perfect blend of warming spices balanced by fresh basil and a hint of lime. I love this curry because it’s not only incredibly flavorful but also brings a lovely sweetness from the butternut squash that plays beautifully against the heat of the red curry paste.

What’s great about this recipe is how approachable it is for weeknight dinners or casual dinner parties. When I first tried this Thai Red Curry with Chicken, Butternut Squash, and Basil recipe, I was amazed at how quickly it comes together yet nails that complex, restaurant-quality taste. You’ll find that it becomes a fast favorite whether you’re cooking for family or meal prepping for the week ahead!

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Ingredients You’ll Need

You don’t need exotic or hard-to-find ingredients to pull off this curry. The staples work harmoniously—the rich coconut milk, the fresh herbs, and a good quality red curry paste make all the difference.

• Avocado oil: I prefer avocado oil because it has a high smoke point and a neutral flavor.
• Red curry paste: Mae Ploy is my go-to brand for authentic Thai flavor with a great kick.
• Garlic: Freshly grated garlic adds a robust, aromatic note you can really taste.
• Fresh ginger: Works wonders for warmth and a little zing—always use fresh!
• Lemongrass: Finely chopping fresh lemongrass makes a big difference; it adds that bright citrus aroma.
• Chicken stock: Adds depth; homemade or low-sodium store-bought works well.
• Full-fat coconut milk: This is key for that creamy texture and tropical richness.
• Sugar (optional): Just a pinch helps balance the spice and acidity.
• Fish sauce: Essential salty umami that pulls the flavors together.
• Lime juice: Freshly squeezed for acidity and brightness.
• Kosher salt: To taste—seasoning is everything here.
• Butternut squash: Cubed, it cooks to tender sweetness and gives lovely texture.
• Boneless skinless chicken breasts: Thinly sliced so they cook quickly and evenly.
• Red bell pepper: Adds crunch and color.
• Green beans: I like to keep them crisp-tender for freshness.
• Thai basil leaves: The star herb that adds that unmistakably sweet, slightly spicy aroma.
• Cooked jasmine rice: The perfect bed to soak up all that luscious curry sauce.
• Thinly sliced Thai chilies (optional): If you like it extra spicy and punchy.

Variations

This recipe is pretty flexible, which is why I enjoy tweaking it sometimes. Whether you want to swap the protein or dial up the veggies, it’s easy to make it your own and still keep that authentic Thai vibe.

• Tofu instead of chicken: I tried this once for a vegetarian meal and loved how the tofu absorbed the curry flavors. Just press it well before adding!
• Seasonal veggies swap: When butternut squash isn’t in season, I substitute sweet potatoes or pumpkin for that same sweetness and creaminess.
• Spice level adjustments: Adding or reducing Thai chilies lets you cater to your family’s tolerance for heat easily.
• Creamier curry: For an ultra-rich version, I stir in a little extra coconut milk at the end—totally indulgent!

How to Make Thai Red Curry with Chicken, Butternut Squash, and Basil Recipe

Step 1: Build Your Flavor Base

Start by heating the avocado oil over medium heat until it’s shimmering—this is important so the curry paste and aromatics sizzle instead of stick. Add the red curry paste, freshly grated garlic, ginger, and lemongrass all at once, stirring constantly for about 2 minutes. You’ll smell the mixture get fragrant—this step really wakes up those essential Thai flavors.

Step 2: Simmer Your Curry Sauce and Squash

Pour in the chicken stock followed by the coconut milk, then whisk in sugar if you’re using it, fish sauce, lime juice, and kosher salt. Bring everything up to a gentle simmer before adding the cubed butternut squash. Let the squash cook until it starts to get tender, about 8 minutes—this step softens it just right without turning it mushy.

Step 3: Add Chicken and Veggies

Next, stir in the thinly sliced chicken breasts, red bell pepper, green beans, and Thai basil leaves. Return the curry to a simmer and cook for another 8 minutes or so, stirring occasionally. You’re aiming for the chicken to be fully cooked and the veggies to stay crisp-tender, which keeps great texture.

Step 4: Serve and Enjoy!

Ladle the curry over steaming jasmine rice and garnish with extra Thai basil leaves and thin slices of Thai chili if you want to turn up the heat. This step is where you can really make it your own. I love that fresh basil aroma lifting the whole dish—and you will too!

How to Serve Thai Red Curry with Chicken, Butternut Squash, and Basil Recipe

Garnishes

I love topping this curry with fresh Thai basil leaves—you get that beautiful pop of herbal sweetness with every bite. If I’m feeling adventurous, thinly sliced Thai chilies add a lovely punch of heat that I crave. Sometimes a squeeze of fresh lime on top brightens it even more.

Side Dishes

Jasmine rice is my favorite companion—it’s fragrant and delicate, perfect to soak up the saucy goodness. If you want to add some crunch, I sometimes throw together a light cucumber salad or steamed greens to balance the richness.

Creative Ways to Present

For a dinner party, I’ll sometimes serve the curry in individual coconut bowls or hollowed-out small pumpkins to amp up the visual appeal. Adding edible flowers or extra fresh herbs on top makes it look as good as it tastes—a guaranteed crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover Thai red curry in an airtight container in the fridge, and it keeps well for up to 3 days. The flavors actually deepen overnight, so leftovers often taste even better!

Freezing

Freezing this curry works, but I recommend undercooking the squash and chicken slightly before freezing so they don’t get mushy when reheated. Thaw gently overnight in the fridge for best results.

Reheating

Reheat leftovers over low to medium heat on the stovetop, stirring frequently to avoid coconut milk separating. If needed, add a splash of chicken stock or coconut milk to loosen the sauce and bring it back to creamy perfection.

FAQs

Final Thoughts

This Thai Red Curry with Chicken, Butternut Squash, and Basil recipe has earned a permanent spot in my meal rotation—it’s comforting, exciting, and just downright delicious. I hope you enjoy making it as much as I do; it’s one of those dishes that feel like a warm hug on a plate. Give it a try for your next dinner, and I promise you’ll be reaching for leftovers!

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