Thai Yellow Chicken and Squash Curry

Amy Massey
by Amy Massey
2 Servings
1 hr

I first learned how to make Thai curry pastes at a wonderful cooking school in Ao Nang, Thailand. Once you have learned how to make a curry paste like the one below, you can experiment with different ingredients to adapt the paste recipe and make a wide variety of curries!

The yellow curry paste gets its colour from ground turmeric and is medium spiced which appeals to a wider audience. It goes perfectly with the butternut squash as you can still taste the sweetness of the squash.

This recipe could be adapted to include a variety of different vegetables or even seafood such as prawns.

Medium spiced yellow Thai curry with chicken and butternut squash.

Dried red chillies are soaked I'm hot water to soften them.

Then a fragrant yellow curry paste is blended.

The sweetness of the squash pairs perfectly with the yellow paste.

Thai Yellow Chicken and Squash Curry
Recipe details
  • 2  Servings
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr
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For the curry paste
  • 6 dried red chillies
  • 2 shallots or 1 small onion, roughly chopped
  • 4 cloves garlic, peeled & roughly chopped
  • 2 tbsp chopped ginger
  • 1 stalk lemongrass, outer leaves discarded and white part roughly chopped
  • 1/2 tsp turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp medium curry powder
  • 1/2 tsp ground black pepper
For the curry
  • 1 onion, thinly sliced
  • 1 tbsp oil
  • 2 chicken breasts, sliced
  • 400ml coconut milk
  • 1 chicken stock cube
  • 1 small butternut squash, peeled, deseeded and chopped into 1 inch cubes.
  • 2 tbsps soft brown sugar
  • 2 tbsps fish sauce
  • 1 lime, juice only
For the curry paste
Soak the dried chillies in 50ml of just-boiled water for 20 minutes.
Place the chillies & water and all of the other paste ingredients into a blender and blend until smooth.
For the curry
Heat a wok until hot and add the oil.
Add the onions and simmer for 3 minutes until soft and golden.
Add the curry paste and cook over a medium heat for 2 minutes until fragrant.
Add the chicken and stir to coat in the paste.
Stir fry until the chicken is browned.
Add the coconut milk and bring to a boil.
Add the stock cube and the butternut squash.
Simmer for 30 minutes or until the squash is cooked and the sauce has thickened.
Remove the wok from the heat and squeeze in the fish sauce, brown sugar and lime juice.
Amy Massey
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