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Thai Red Curry Chicken with Winter Squash © Jeanette's Healthy Living

Red Curry Chicken with Winter Squash

Lemongrass and kaffir lime leaves can be found at Asian supermarkets. If you can't find it, substitute a teaspoon of lime zest, although the flavor won't be the same.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4


  • 1 can coconut milk divided
  • 2 1/2 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 1 cup low-sodium chicken broth
  • 1 teaspoon coconut palm sugar or brown sugar
  • 1 stalk lemongrass bottom third trimmed and smashed
  • 6 kaffir lime leaves
  • 1 1/2 pound skinless boneless chicken thighs
  • 1 small winter squash cut into 1" chunks


  1. Heat 1/2 cup coconut milk in a small saucepan over medium heat. Cook until it bubbles and thickens; add red curry paste and cook for another minute or two, mixing it in well with the coconut milk. Add rest of coconut milk, fish sauce, chicken broth, sugar, lemongrass, lime leaves, chicken and squash. Bring to a boil, then reduce heat to low and cook until chicken is cooked through and squash is tender, about 25 minutes.