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Thai Squash Curry (vegan or paleo)

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  • Author: Ingrid DeHart -
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This mouthwatering Thai Squash Curry is fast, easy and super satisfying. It has lots of vegetables and can be made vegan or paleo!





  1. 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.
  2. Cut the chicken  into ½” by 1 ½” pieces or medium-sized chunks and season with salt and pepper
  3. 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)
  4. Add the onions to the same sauté pan and sauté on medium low until translucent, about 5 minutes.
  5. Add chicken back into the pan with the onions and add the curry paste. Stir to coat the chicken with the curry paste.
  6. For Vegan: Add chickpeas instead of the chicken.
  7. Saute until fragrant, 1 minute.
  8. Add broccoli, carrots and red pepper flakes.
  9. Pour in the coconut milk and mix.
  10. 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.
  11. Add the roasted delicata squash and stir gently to combine.
  12. Simmer 2 minutes until warm.
  13. 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