Pic of Thai-style chicken and squash curry

Thai-style chicken and squash curry

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Meat mains

Thai-style chicken and squash curry

Main Serves 4 50 min
Serve this punchy chicken curry in a bowl with steamed or boiled rice. If you've got sweet potatoes in your veg box, you could use these instead of squash, or try a small, sweet variety of pumpkin.


  • 2 tbsp oil for frying, e.g. vegetable or sunflower
  • 450g skinless diced chicken
  • 1 tsp fresh ginger, grated
  • 2 garlic cloves, crushed
  • 3 tbsp red Thai curry paste
  • 800g squash, peeled weight, cut into large chunks
  • 400ml coconut milk
  • 150ml veg or chicken stock
  • 4 kaffir lime leaves
  • 2 of stalks lemongrass, left whole but bashed with a rolling pin to release the aroma
  • handful fresh coriander, to serve
  • salt and pepper


Prep time: 15 min
Cooking time: 35 min
  • Step 1

    Heat the oil in a large flameproof pan. Add the onion and chicken and fry for a few minutes, until the chicken is starting to brown and the onion is softening.
  • Step 2

    Add the ginger and garlic and cook for a couple more minutes.
  • Step 3

    Add the curry paste, squash, coconut milk, stock, lime leaves and lemongrass stalks and stir to combine.
  • Step 4

    Increase the heat, bring to the boil, reduce the heat and simmer for about 20-25 minutes, until the chicken is cooked through and the squash tender. Season with salt and pepper to taste.
  • Step 5

    Serve sprinkled with the coriander leaves.

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