clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Thai Chicken Curry with Butternut Squash & Cauliflower

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Thai


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.


  • 600 g chicken breast, sliced
  • 2 cups cubed buttercup squash
  • 1/2 head cauliflower, cut into florets
  • 400 ml coconut milk
  • 1/2 cup chicken stock
  • 3 tbsp red curry paste
  • 1 tbsp brown sugar
  • juice from 1 lime
  • 1 tbsp grated ginger
  • 6 cloves garlic, minced
  • 1 red onion, thinly sliced
  • freshly ground black pepper
  • fish sauce
  • fresh coriander
  • oil


  1. In a wok add oil then sauté garlic, ginger, and onions.
  2. Add the chicken then lightly brown it on all sides.
  3. In a bowl combine chicken stock, coconut milk, red curry paste and brown sugar, mix well then pour into the pan. Bring to a boil then simmer in low heat for 15 minutes.
  4. Add the squash and cauliflower, simmer for 5 minutes or until vegetables are cooked
  5. Season with fish sauce and freshly ground black pepper.
  6. Add lime juice, give it a mix then serve topped with fresh coriander leaves.