Kabocha Squash and Chicken Red Curry

A quick and cozy kabocha squash chicken red curry made with coconut milk, Thai red curry paste, and simple pantry ingredients. Perfect for an easy weeknight meal.

This kabocha squash chicken red curry is one of those meals I keep coming back to on busy weeknights. It’s creamy, comforting, and comes together with just a handful of ingredients—most of which I usually already have on hand. The flavors are bold but not complicated, and the whole thing is done in about 20 minutes. This is the kind of recipe that saves dinner when you’re tired but still want something really satisfying.

Why You’ll Like This Recipe

1. It’s quick and easy—perfect for weeknights when you don’t want to overthink dinner.
2. Made with simple ingredients that are easy to find.
3. The creamy coconut curry pairs beautifully with naturally sweet kabocha squash.
4. Very flexible: swap the protein or make it completely meatless.
5. Everything cooks in one pot, which means fewer dishes.

Ingredients and Substitutions

1. Chicken thighs – Can be replaced with chicken breast, shrimp, fish fillet, tofu, tempeh, or seitan.
2. Kabocha squash – Butternut squash or pumpkin are good alternatives.
3. Coconut oil – Any neutral oil such as avocado or vegetable oil works.
4. Red curry paste – Adjust the quantity depending on your spice tolerance, or use another curry paste you like.
5. Coconut milk – Use full‑fat for the best flavor and texture.
6. Fish sauce – Can be substituted with soy sauce or vegetarian fish sauce for a meatless version.
7. Sugar – Palm sugar, coconut sugar, or brown sugar all work.
8. Kaffir lime leaves – Substitute with lime zest for a citrusy note if unavailable.
9. Basil leaves – Thai basil is ideal, but regular basil works too.

What to Serve This With

1. Steamed jasmine rice
2. Brown rice or coconut rice
3. Rice noodles
4. Roti or naan for scooping up the curry

Storage & Reheating

1. Store leftovers in an airtight container in the refrigerator for up to 3 days.
2. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if needed.
3. Microwave reheating works too—heat in short intervals and stir in between.

Frequently Asked Questions

1. Can I make this recipe vegetarian or vegan?
   Yes. Replace the chicken with tofu, tempeh, or seitan and use soy sauce or vegetarian fish sauce.
2. Can I use a different protein?
   Absolutely. Shrimp, fish fillet, or even leftover roasted chicken work well here.
3. Do I need kaffir lime leaves?
   They add a unique aroma, but if you can’t find them, lime zest is a good substitute.
4. Is this curry spicy?
   It depends on the curry paste you use. Start with less if you’re sensitive to heat and adjust from there.

This easy kabocha squash chicken red curry is one of those dependable recipes that fits right into a busy week. It’s comforting, flexible, and doesn’t require a long ingredient list or complicated steps. Whether you stick with chicken or switch things up with a different protein, this is a curry that’s hard to mess up—and even harder not to love.