Dinner

Thai Red Curry with Chicken and Butternut Squash

Name: Thai Red Curry with Chicken and Butternut Squash
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 320 g Chicken thigh, skinless and boneless; 2 tbsp (30 g) Thai red curry paste; 250 ml Reduced-fat coconut milk, tinned; 200 ml Chicken stock; 400 g Butternut squash; 100 g Spinach; 2 tsp (10 g) Fish sauce; Of a lime Lime juice; A handful Fresh basil

Thighs and chunks of squash simmered in red curry paste and reduced-fat coconut milk, with spinach wilted in at the end. 37 g of protein for 404 kcal a serving.

Calories: 404kcal
Protein: 37g
Fat: 17g
Carbs: 23g

Per serving, makes 2. 20 minutes of work, then twenty-five minutes simmering. Published 8 September 2026.

Allergens

Fish
Crustaceans
Celery

Most Thai pastes contain shrimp paste and fish sauce. Vegan pastes exist and carry neither.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Chicken thigh, skinless and boneless320 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Thai red curry paste2 tbsp (30 g)
Reduced-fat coconut milk, tinned250 ml
Chicken stock200 ml
Made up from a cube or a pot.
Butternut squash400 g
In 3 cm chunks. It stands in for rice here and is 40 kcal per 100 g against 130. Raw, peeled weight.
Spinach100 g
Fish sauce2 tsp (10 g)
Lime juiceOf a lime
Fresh basilA handful

Method

Fry the paste in a dry pan for a minute, then add a few spoonfuls of coconut milk and stir until it splits and the oil turns red.
Add the chicken in chunks and turn it in the paste for three minutes.
Add the squash, the rest of the coconut milk and the stock. Simmer with the lid on for twenty minutes until the squash is soft at the point of a knife.
Stir in the spinach until it wilts, season with the fish sauce and lime, and finish with basil.

Worth knowing

The squash is the carbohydrate. Two hundred grams a serving is 80 kcal, and it soaks up the sauce the way rice would.
No gluten and no dairy. Swapping the reduced-fat coconut milk for a full-fat tin adds about 120 kcal a serving.

Other dinner recipes that share ingredients with this one, or every dinner between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.