Chicken Butternut Squash Curry

Some nights call for comfort food that feels a little nourishing and a little indulgent at the same time. This Chicken Butternut Squash Curry hits that sweet spot with tender chicken, naturally sweet squash, crisp green beans, and a creamy coconut sauce that does all the heavy lifting without demanding much effort from you.

It is the kind of curry you can throw together after a long day and still feel like you cooked something thoughtful. Simple ingredients, one pan, and a curry with butternut squash that tastes like it simmered all afternoon even though it did not.

What Makes This Recipe So Good (And Worth Repeating)

• The butternut does double duty: It adds gentle sweetness while naturally thickening the sauce as it cooks, so the curry feels rich without extra cream or fuss.
• Balanced texture in every bite: Tender chicken, soft squash, and green beans that stay just crisp enough so nothing feels mushy.
• Mild but flavourful curry base: This chicken and green bean curry is warming rather than fiery, making it family friendly while still deeply satisfying.
• One pan, low effort payoff: Everything cooks in one skillet, which means big flavour with minimal cleanup and zero stress.
• Meal prep friendly: The flavours deepen beautifully, making leftovers even better the next day.

What Goes Into Chicken Butternut Squash Curry

This Chicken Butternut Squash Curry is made with simple, wholesome ingredients that come together to create a rich and aromatic dish.

• Chicken Thighs: Juicy and flavorful, chicken thighs hold up beautifully in curry, staying tender even after simmering in the sauce.
• Butternut Squash: The star of this curry, butternut squash (or pumpkin) breaks down into the sauce, adding a creamy sweetness that balances the spice.
• Thai Red Curry Paste: A quick way to infuse bold flavor, bringing warmth, spice, and depth to the dish without the need for dozens of spices.
• Coconut Milk: Smooth and luscious, coconut milk creates the silky base for the curry, giving it richness and mellowing the heat.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Add Ins And Substitutions Worth Trying

These options let you tweak the curry without losing its soul.

• Sweet Potato: Swap some of the squash for sweet potato if that is what you have on hand.
• Chickpeas: Great for adding bulk and turning this into a heartier curry with butternut squash.
• Baby Spinach: Stir through at the end for extra greens without extra cooking time.
• Cashews: Toss in near the end for crunch and a slightly nutty finish.
• Lime Juice: A squeeze just before serving brightens the entire dish.

On the stove

1. Heat and Sauté: Heat the oil in a large pan over medium–high heat. Sauté the onion and carrot until soft and translucent, about 2 to 3 minutes.

1. Brown the Chicken: Add the chicken pieces and cook, stirring, until lightly browned on the edges, 3 to 4 minutes. Do not fully cook through at this stage.

1. Bloom Garlic and Paste: Stir in the garlic and Thai red curry paste. Cook for 30 to 60 seconds until fragrant and the chicken is well coated.

1. Add Squash and Beans: Add the butternut pieces and green beans; cook, stirring occasionally, for 5 minutes. This jump-starts softening and builds flavor.

1. Build the Sauce and Simmer: Stir in the coconut milk and bring to a gentle simmer. Reduce heat to low, add the brown sugar and salt to taste, and simmer 10 to 15 minutes until the squash is tender.

1. Finish and Serve: For a creamier sauce, simmer 5 to 10 minutes longer so the squash melts into the curry. Serve over steamed rice or cauliflower rice and top with fresh coriander leaves.

This Chicken Butternut Squash Curry pairs beautifully with sides that balance its rich, creamy flavors.

For lighter options Cauliflower Hash Brown Egg Cups bring a fun, low-carb side to the table, while Corn on the Cob with Garlic Butter adds a sweet crunch that contrasts the smooth, spiced sauce. Together, they round out the meal with texture and freshness.

Pro Tips From Someone Who Has Cooked This A Lot

• Cut the butternut squash into evenly sized cubes so everything cooks at the same pace.
• Let the curry paste cook briefly before adding liquids to deepen its flavour instead of leaving it raw.
• Add green beans halfway through cooking if you prefer them with more bite.
• Use full fat coconut milk for a richer sauce that clings better to the chicken and vegetables.
• This curry tastes best fresh, but leftovers reheat well over gentle heat to keep the sauce smooth.

Recipe FAQ's

Yes, the skin is quite tough. Peel and cube the squash before cooking so it blends easily into the sauce.

Add extra curry paste or a pinch of chili flakes while cooking. Taste as you go to build heat without overpowering the sweetness of the squash.

Absolutely. Just leave out the chicken and add extra vegetables like chickpeas, zucchini, or bell peppers for a hearty but meat-free version.

What you need

• 1 tablespoon cooking oil
• 1 medium brown onion chopped
• 1 medium carrot peeled and diced
• 6 fillets skinless chicken thighs cut into 3cm pieces
• 4 cloves garlic crushed
• 3 tablespoons Thai red curry paste
• 4 cups ready diced Butternut squash/pumpkin
• 7 oz green beans trimmed
• 1 2/3 cups can coconut milk
• 1 tablespoon brown sugar
• 1 pinch salt to taste
• 1 handful Fresh coriander leaves to serve

Method

1. Heat the oil in a large pan/skillet on high heat. Sauté the onion and carrot until the onion becomes soft and transparent. Add the chicken and fry until just beginning to brown. Add the garlic and curry paste (if using), stirring together quickly to blend in the heat of the pan for about a minute until fragrant.
2. Add the butternut pieces and green beans; keep cooking while stirring occasionally for 5 minutes. Stir the coconut milk through the ingredients and bring to a simmer. Reduce heat to low; add in the sugar and salt to your taste (we use about 1 teaspoon), and continue to simmer for about 10-15 minutes, or until the pumpkin pieces have softened. (If you prefer a creamier pumpkin curry sauce, simmer for 5-10 minutes longer until the pumpkin has completely melted through the sauce. YUM.
3. Serve over steamed rice or cauliflower rice.