This mouthwatering Thai Squash Curry is easy and super satisfying. It has lots of vegetables and can be made vegan or paleo.
I love this dish because it’s easy to make, warm, comforting, rich and satisfying, loaded with vegetables and tastes amazing.
It’s made with delicata squash, Kabocha squash or butternut squash is also very good in this dish. The healthy starch in squash makes the curry super satisfying.
I recommend making the squash the day before to have with dinner. Plan to make extra to use the next day in this recipe. Otherwise you can roast the squash before you begin. I’ve included instructions for roasting it in the recipe.
I love recipes that can be made vegan or paleo depending on the mood I’m in.
If you’re going the paleo route make it with chicken or turkey. If you want a vegan dish or a delicious vegetable side dish leave the chicken out or add chickpeas
Either way this Thai Squash Curry is so good and if you have leftover roasted delicata squash it takes less time to make than ordering takeout from your neighborhood Thai restaurant.
What makes this dish easy is there are only 6 main ingredients. You’ll find everything you need in a well stocked grocery store.
I use broccoli, carrots in addition to the squash, but you can change it up to whatever vegetables you have on hand. Cauliflower, zucchini or mushrooms would work too.
Be sure you cut them all the same size to cook evenly. You could even use frozen vegetables.
If you don’t have left over roasted delicata squash, start by roasting the squash.
If you’re using chicken saute the pieces of chicken until brown and remove from the pan.
For the vegan option you’ll skip that step and start by sautéing onions. Once they are soft add Red Curry Paste which is readily available in most supermarkets. Red Curry Paste adds the characteristic Thai flavor. The Thai Kitchen brand is vegetarian and delicious.
Then add vegetables and coconut milk. Be sure to use the full fat type to get the richness you’ll love.
For paleo add the chicken back to the pan along with the vegetables. For vegan add chickpeas instead or make the dish with only vegetables.
After a few minutes on the stove you’ll have a fragrant flavorful curry that’s super healthy.
Don’t worry, it’s not spicy. If you don’t like spice use only 1 tablespoon of the red curry paste. If you want more heat, add red pepper flakes.
Take a moment to connect to your body when you eat. It’s infuses your body with love and light. It boosts your metabolism and keeps you healthy.
While you are enjoying this curry notice what a delightful experience it is for your body as you eat this food.
Feel appreciation for the cells of your body. Thank your body for its ability to utilize the energy from the curry and give you feelings of vitality and joy and flexibility.
Please let me know how this recipe turns out for you in the comments. I love to hear from you.
If you like this dish try these:
- Spicy Chickpea and Butternut Squash Curry with Coconut Milk and Turmeric
- Wild Mushroom and Butternut Squash Curry
- Paleo Thai Red Curry Noodles with Vegetables
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This mouthwatering Thai Squash Curry is fast, easy and super satisfying. It has lots of vegetables and can be made vegan or paleo!
- 2 cups delicata squash cut into 1/2 ” slices or leftover roasted delicata squash (kabocha or butternut is also good)
- 1 tablespoon coconut oil
- 3/4 pound boneless skinless chicken thighs (for paleo)
- 1–15 ounce can chickpeas (for vegan)
- Celtic sea salt and freshly ground black pepper
- 1 small onion chopped medium
- 1–2 tablespoons Thai Red Curry Paste
- 1 ½ cups or 1–13.5 ounce can full-fat coconut milk
- 3 cups broccoli florets
- 1 cup carrots, cut into ½ moons
- Pinch of red pepper flakes (optional for extra heat)
- 1 teaspoon fish sauce use coconut aminos or gluten free tamari for vegan
- Celtic sea salt to taste
- Roast the Squash: (Skip this step if you have leftover roasted squash.) Cut squash into
1/4 to 1/2-inch slices, keeping the size of the slices consistent. Coat both sides of each slice with oil. Sprinkle with salt and pepper and spread onto a parchment paper lined rimmed baking sheet in a single layer. Place in preheated oven and roast for 15 minutes. Flip each slice over and roast for another 10-15 minutes or until brown and crispy. Set aside.
- Cut the chicken into ½” by 1 ½” pieces or medium-sized chunks and season with salt and pepper
- Heat a large sauté pan over high heat until hot. Add the coconut oil. When the oil is hot add the chicken and sauté until brown, about 3 minutes on each side. Transfer to a separate plate. (skip this step for vegan)
- Add the onions to the same sauté pan and sauté on medium low until translucent, about 5 minutes.
- Add chicken back into the pan with the onions and add the curry paste. Stir to coat the chicken with the curry paste.
- For Vegan: Add chickpeas instead of the chicken.
- Saute until fragrant, 1 minute.
- Add broccoli, carrots and red pepper flakes.
- Pour in the coconut milk and mix.
- Raise the heat to high and bring the coconut milk to a boil. Then, turn down to medium-low and simmer the curry for 5 minutes or until the veggies are tender.
- Add the roasted delicata squash and stir gently to combine.
- Simmer 2 minutes until warm.
- Sprinkle with fish sauce or tamari. Taste and adjust salt as needed. Serve alone or with cauliflower rice.
Nutrition information is with the chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Vegetable Dish
- Cuisine: Thai, Paleo, Vegan Option, Gluten-Free, Whole30
Keywords: squash curry