Thai Chicken Curry with Butternut Squash & Cauliflower is a Thai inspired dish of chicken, cauliflower and squash cooked in red curry paste and coconut milk.
What I love with Thai curries is that unlike other curries from other Asian countries, they cook really fast, no need to braise and simmer meats for long periods since meats used in most Thai curries are seafood or thinly sliced beef, pork or chicken. This means cooking time is lesser, more time to relax and enjoy the dish, basically it’s just like stir frying but with more sauce. I am not totally 100% sure if this is the case in Thailand but this is what I noticed specially on Thai fast foods; curries are cooked as you order because of that premise.
While braising for long makes the meat really tender and tasty, I guess when it comes to curries they sometimes are not needed, since the curry gravy holds the main flavour of the dish, the only downside is that for people who loves their meat chunky then these types of curries won’t work for you. Another difference with Thai curries is that they are not that spice heavy, what it does have is the wonderful concoction of the four flavours the Thai cuisine is popular for, savoury, sweet, spicy and tangy which makes these dishes more refreshing and lighter in taste.
Today we are making a Thai inspired curry, complete with vegetables and meat, simmered in Thai Red Curry sauce which is widely available in most supermarkets but if you wish to make them on your own its basically a simple concoction of dried red chili peppers, garlic, shallots, galangal, shrimp paste, salt, kaffir lime leaves, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass just blitzed in a food processor. For our recipe since we are focusing on the speed of preparation, I opted for the curry paste to make things easy and simple.