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

I’ve got a real treat for you today—my Thai Red Curry with Chicken, Butternut Squash, and Basil Recipe. This one’s a perfect blend of cozy comfort and vibrant, fresh flavors that dance on your tongue. Whether you’re coming home after a long day or want to impress friends with something that tastes fancy but is totally doable, this dish delivers every single time.

When I first tried this recipe, the combination of creamy coconut milk and the subtle sweetness of butternut squash alongside tender chicken blew me away. You’ll find that the basil adds such a lovely herbal brightness, making it feel special yet homey. Trust me, once you make this, it’ll quickly become a staple in your dinner rotation.

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Ingredients You’ll Need

Everything in this Thai Red Curry with Chicken, Butternut Squash, and Basil Recipe works together to create layers of flavor and texture. When shopping, look for the freshest ingredients—especially the basil and butternut squash—to really lift the dish.

• Avocado oil: Great for cooking thanks to its high smoke point and mild flavor.
• Red curry paste: I love Mae Ploy brand for its authentic, balanced spice and aroma.
• Garlic cloves: Freshly grated garlic packs so much more punch than pre-minced.
• Fresh ginger: Adds brightness and a warming zing to the curry.
• Lemongrass: Finely chopped to infuse that classic citrusy note.
• Chicken stock: Keeps the curry flavorful and slightly savory.
• Coconut milk (full-fat): Essential for creamy richness and that signature Thai curry texture.
• Sugar (optional): Just a little to balance heat and acidity.
• Fish sauce: Adds depth and umami, so don’t skip it unless you need a substitute.
• Lime juice: Freshly squeezed brightens everything up perfectly.
• Kosher salt: For seasoning; enhances all the flavors.
• Butternut squash: Cubed; its sweetness is a game-changer in this recipe.
• Boneless skinless chicken breasts: Thinly sliced so they cook quickly and stay tender.
• Red bell pepper: Adds sweet crunch and color.
• Green beans: Trimmed and cut to bite-sized pieces for texture.
• Thai basil leaves: Fresh is best; it gives that signature herbal note to the curry.
• Cooked jasmine rice: Ideal to soak up all that delicious sauce.
• Thinly sliced Thai chilies (optional): For an extra kick if you like heat.

Variations

I’m a big fan of tweaking this Thai Red Curry with Chicken, Butternut Squash, and Basil Recipe depending on what I have on hand, so feel free to make it your own—it’s very forgiving!

• Vegetarian Version: Swap chicken for firm tofu or chickpeas; just increase cooking time slightly to let flavors meld.
• Spicy Boost: Add extra Thai chilies or a spoonful of chili garlic sauce for heat—perfect if you love your curry on the fiery side.
• Vegetable Variety: Try adding baby corn, mushrooms, or snap peas for seasonal interest and extra crunch.
• Herb Substitutions: If you can’t find Thai basil, regular sweet basil works in a pinch, but it’s not quite the same—Thai basil’s unique anise notes really shine here.

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

Step 1: Sauté the Aromatics and Curry Paste

Heat your avocado oil in a large saucepan over medium heat until it’s shimmering. Then add the red curry paste, grated garlic, freshly grated ginger, and finely chopped lemongrass. Stir constantly for about 2 minutes until everything smells fragrant—this step really builds the foundation of your curry’s flavor. Be careful not to burn the paste, so keep the heat moderate and keep stirring!

Step 2: Build the Curry Sauce and Cook Butternut Squash

Pour in the chicken stock and the full-fat coconut milk (give the can a good shake before opening—it helps combine the creamy and watery parts). Add the optional sugar, fish sauce, lime juice, and kosher salt. Bring the whole pot to a gentle simmer, then stir in the cubed butternut squash. Let it cook uncovered until the squash is almost tender, about 8 minutes. This helps the squash absorb the curry flavors without getting mushy.

Step 3: Add Chicken and Vegetables

Once the squash is nearly ready, add the thinly sliced chicken breast, red bell pepper, green beans, and half of your Thai basil leaves. Return to a simmer and cook for another 8 minutes, stirring occasionally. You’ll want to make sure the chicken is cooked through and the vegetables are just tender to keep them vibrant and fresh-tasting.

Step 4: Serve It Up

Serve your luscious Thai Red Curry with Chicken, Butternut Squash, and Basil over freshly cooked jasmine rice. Garnish with the remaining Thai basil leaves and some thinly sliced Thai chilies if you’re feeling adventurous. The colors and aromas here never fail to impress, and I love how that final touch brings everything together.

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

Garnishes

I always top this curry with freshly picked Thai basil leaves and, if you like it spicy, a few thin slices of fresh Thai chilies. The brightness of the basil layered on top feels like a final burst of freshness that elevates the whole dish.

Side Dishes

Serve this curry with fragrant jasmine rice to soak up the sauce perfectly. If you want to keep things light, a simple cucumber salad with a splash of rice vinegar adds a refreshing contrast. Late at times, I even pair it with some warm flatbreads to scoop it up.

Creative Ways to Present

For special occasions, I like to serve this curry in individual bowls garnished with edible flowers or extra basil leaves to make it look vibrant and inviting. Pairing with colorful side dishes like pickled carrots or steamed greens completes the plate beautifully.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day—just remember to reheat gently to prevent the chicken from drying out.

Freezing

This curry freezes pretty well! I like to portion it into freezer-safe containers so I can thaw just the right amount. When freezing, keep the coconut milk and vegetables consistent but know that the butternut squash softens a bit after thawing, which I actually don’t mind.

Reheating

For reheating, low and slow is the way to go. Warm your curry gently on the stove over low heat, stirring occasionally until heated through. Adding a splash of water or extra coconut milk can help keep the sauce silky and prevent it from thickening too much.

FAQs

Final Thoughts

This Thai Red Curry with Chicken, Butternut Squash, and Basil Recipe holds a special place in my kitchen because it’s both comforting and exciting all at once. It’s perfect for when you want something that feels a little exotic but isn’t complicated or intimidating to make. I love how the flavors meld and surprise me every time, and I’m confident you’ll enjoy it just as much. Once you try it, don’t be surprised if it quickly becomes your go-to curry for cozy dinners or when you want to impress family and friends without spending hours in the kitchen!

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