Thai Red Curry Chicken & Squash Recipe แกงเผ็ดไก่ - Hot Thai Kitchen

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade curry paste can be healthier and more flavorful.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for fish sauce.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

Welcome to Hot Thai Kitchen; today making Thai red curry with kabocha squash.

Choose a kabocha squash that feels heavy and has a dark green color with an orange patch.

Slice off any woody blemishes from the squash; no need to peel it, just cut into bite-sized chunks.

Prepare the red curry paste: remove seeds from dried chilies to reduce spiciness, then blitz them in a food processor.

Add tough herbs: lemongrass, galangal, cilantro roots, and kaffir lime zest; pound with white peppercorns and coarse salt until fine.

Mix in ground chilies, garlic, and shallots; finish with shrimp paste (optional for vegetarian).

Add red curry paste to the pan and reduce it with coconut milk until the oil separates from the paste.

Add chicken thigh cut into 1.5-inch pieces to the curry paste, ensuring it's well coated.

Pour in coconut milk and chicken stock; adjust the ratio for desired richness.

Season with fish sauce, tasting and adjusting as necessary; add palm sugar to balance flavors.

Let the curry simmer gently for about 15 minutes until the chicken is tender; add the kabocha squash 8 minutes before the chicken is done.

Check the squash for doneness after about 6 minutes by poking it with a fork; it should go through easily.

Taste and adjust seasoning before finishing with Thai basil and optional bell peppers.

Serve hot over jasmine rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens