How spicy is Thai Kabocha Squash Curry supposed to be?

Thai Kabocha Squash Curry is usually mildly spicy but the heat level depends entirely on the type and amount of curry paste you use. Red curry paste ranges from gentle to hot depending on the brand. If you prefer a mild curry, use less paste and skip the extra chilies. If you enjoy heat, increase the curry paste and add more prik chi fa slices. Thai Kabocha Squash Curry always welcomes small adjustments so you can create your perfect bowl.

Can I use a different type of squash in place of kabocha?

You can replace kabocha with butternut squash or sugar pumpkin if needed. While kabocha squash offers the creamiest and sweetest result, other squashes still create a lovely version of Thai Kabocha Squash Curry with a slightly different texture. Butternut squash becomes soft more quickly which may create a smoother and lighter curry. Adjust your simmer time based on the tenderness of the squash you choose.

Why did my Thai Kabocha Squash Curry turn out too thin?

Thai Kabocha Squash Curry can become thin if the heat is too low or the pot remains uncovered for too long. To fix it, simmer the curry uncovered for a few minutes until it thickens naturally. You can also add a small amount of coconut cream to bring back richness. If your curry becomes too thin again in the future, try cutting the squash slightly smaller because it releases starch which helps thicken the broth.

Can I make Thai Kabocha Squash Curry vegetarian or vegan?

Yes, you can make Thai Kabocha Squash Curry completely vegetarian or vegan by replacing chicken with tofu or chickpeas and swapping fish sauce for soy sauce. The rest of the ingredients remain the same. The coconut milk and squash still create a creamy and comforting texture which means the dish stays satisfying even without meat. Many people enjoy vegan Thai Kabocha Squash Curry because the squash becomes the star of the dish.

Thai Kabocha Squash Curry Delicious Recipe for a Creamy and Comforting Thai Dinner

Description

A rich and comforting Thai Kabocha Squash Curry made with creamy coconut milk, tender chicken thighs, sweet kabocha squash, fragrant kaffir lime leaves, basil, and a vibrant red curry paste. The dish balances sweet, salty, spicy, and creamy flavors and is perfect for a cozy homemade Thai meal.

Ingredients

Scale

300 ml coconut milk, divided into 200 ml and the remaining amount
1 tbsp or 15 g red curry paste
200 g chicken thighs, cut into bite sized pieces
1 tbsp or 15 ml fish sauce
400 g kabocha squash, cut into bite sized pieces
200 ml water
1 prik chi fa chili, sliced
0.5 tbsp or 7 g palm sugar
3 kaffir lime leaves, cut into thin strips
5 g sweet basil

Instructions

Heat 3/4 cup or 200 ml of the coconut milk in a wok or pot over medium heat until the coconut oil begins to separate.
Stir in the red curry paste and mix it well with the coconut milk.
Add the chicken and fish sauce, making sure the chicken is well coated with the paste.
Add the kabocha squash and cook for 5 minutes.
Pour in the rest of the coconut milk and add the water.
Cover and simmer on low heat for 15 to 20 minutes depending on the size of the squash pieces.
Add chilies, kaffir lime leaves, and palm sugar to taste, then simmer for one more minute.
Turn off the heat, stir in the sweet basil, and serve with rice.

Notes

Adjust the chilies based on your heat preference.
Palm sugar adds balance but can be adjusted to taste.
If coconut milk does not separate easily, continue simmering gently until it thickens slightly.
Cut squash into even pieces so they cook uniformly.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 7 g
Sodium: 780 mg
Fat: 27 g
Saturated Fat: 18 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 70 mg

Keywords: Thai Kabocha Squash Curry, Thai curry, kabocha curry, red curry with squash, coconut milk curry, authentic Thai curry