Terry’s Thai Curry with Butternut

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. πŸ™‚ Β I made a slight adjustment here and there and served it with basmati rice and pappadums. Β 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


  1. Heat the oil in a wok or large frying pan and brown the chicken then set aside.
  2. Add the curry paste and sugar to the pan and cook for one minute.
  3. Add the zest, coconut cream, soy or fish sauce and bring to a simmer.
  4. Add the butternut and chicken and cook for 30 to 40 minutes until the butternut is cooked.
  5. Stir in the lime juice and coriander just before serving.

16 thoughts on “Terry’s Thai Curry with Butternut

  1. 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. πŸ™‚ 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. πŸ™‚

  2. 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

  3. 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 πŸ™‚ one of my favourite thing to eat with rice πŸ™‚

    • 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. πŸ˜€

  4. 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. πŸ™‚ I too love recipes with few ingredients that produce a taste explosion result. πŸ™‚
      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.

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