Thai Butternut Squash Curry 1

On my previous post, I shared the recipe for my coconut rice and I mentioned I made some Thai curry sauce to go with it, Here’s the recipe for it.


  • 1 whole butternut squash (peeled, deseeded and cut in cubes)
  • 4 chicken fillets (roughly sliced)
  • 2 tbsp sunflower oil
  • 1 large onions (chopped)
  • 1 tbsp Thai green curry paste
  • 1 vegetable stock cube
  • 1/2 cup hot water
  • 500g canned chick peas (sieved and rinsed)


  • Heat oil in a big sauce pan over medium heat and sauté the chicken in it for 5 minutes.
  • Stir in the green paste and onions, continually stirring.
  • Pour in the butternut squash.
  • Dissolve the stock cube in hot water and pour it into the pan.
  • Let it simmer for 5 minutes.
  • Add the chick peas and let it simmer for another 3 minutes.
  • Turn the heat off and Serve the sauce with rice.

Now you can seat back and enjoy your coconut rice with your sauce.

With love.

Immaculate xx

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