Our friend Terry made us this super tasty meal a while back and he was kind enough to share his recipe with me, thanks Terry. 🙂 I made a slight adjustment here and there and served it with basmati rice and pappadums. It was an absolutely delicious meal which I am sure will be one of those recipes we serve to family and friends for many years to come.
Terry’s Thai Curry with Butternut
15ml vegetable oil
8 -10 chicken thighs
30ml Thai green curry paste
15ml brown sugar
Zest of 1 lime
400ml coconut cream
10ml soy sauce or fish sauce
500g butternut cubed
Juice of 1 lime
Handful coriander chopped
- Heat the oil in a wok or large frying pan and brown the chicken then set aside.
- Add the curry paste and sugar to the pan and cook for one minute.
- Add the zest, coconut cream, soy or fish sauce and bring to a simmer.
- Add the butternut and chicken and cook for 30 to 40 minutes until the butternut is cooked.
- Stir in the lime juice and coriander just before serving.
I have been to a lot of Thai restaurants both local and in Bangkok but I have not seen a green thai curry with butter squash. Did I miss something? This sounds very interesting and now your have invoke my curiosity to find out how this taste. Both my mum and my Quay Lo are pumpkin and butternut squash fans so when I make this, they will be very happy. Thanks for sharing this recipe.
Hi Quay Po, welcome and thanks for stopping by. You didn’t miss anything. 🙂 The friend who gave me the recipe originally added the butternut as he wanted to add vegetables to the meal and thought adding it directly to the dish was a good idea and it was – albeit not authentic, it was very tasty and I am sure your family will enjoy it too. I would love to hear what their verdict is. 🙂
Awhhh, don’t you just love the way recipes are created. I love green Thai curries but like Quay Po, don’t think I’ve ever tasted a butternut squash one, excellent idea, thanks for sharing Mandy 🙂
Thanks Anna. It was so nice with the butternut that I think when I make this recipe, I will always add butternut. 🙂
I love fresh limes 🙂 Have a great day xxx
Have a happy day too. xo
I love Thai curries but never had tried it butternut as well but in Filipino coconut curries butternut is a common ingredient specially seafood type curries
The butternut was really a nice addition to this curry. I think I may try it with shrimps the next time I make it. 🙂
Love Thai curries 🙂
Me too and they are so easy to make. 🙂
I probably make a Thai curry more often than a regular curry. 🙂
I have never tried Thai curry with butternut squash before. Usually I use winter guard or eggplants. butternut squash sounds like a wonderful addition to this curry and it looks so delicious. It is so unique that you serve it with papadum 🙂 one of my favourite thing to eat with rice 🙂
Tes, we loved the addition of the butternut – I will definitely make it with the butternut again. My hubby and I LOVE papadums and I often make a curry for my hubby because he feels like papadums. 😀
This looks like a really good, simple thai recipe. I love thai food but I’m often scared away by the massive list of things I’d have to buy to make it. I’ll definitely have to try this!
Hi Amanda. Welcome and thanks for stopping by. I would love to hear how you enjoy this when you make it. 🙂 I too love recipes with few ingredients that produce a taste explosion result. 🙂
You have a wonderful blog – I would love to subscribe to receive updates but unfortunately I can only subscribe via email subscriptions. There is a problem with Apple Mac and RSS Feeds.
In fact ,I do not like curry so much ,but you freind made the food just look yum~