Thai Red Curry with Butternut Squash & Chickpeas

Your Passport to Cozy Comfort: Thai Red Curry That Hugs You Back

Hey there, kitchen adventurers! Wyatt here, and I’ve got a pot of pure magic simmering on the stove that I can’t wait to share with you. Picture this: creamy coconut milk hugging jewel-toned butternut squash, plump chickpeas bobbing in a vibrant red curry broth, and aromas that’ll make your kitchen smell like a Bangkok street market. This Thai Red Curry with Butternut Squash & Chickpeas isn’t just dinner—it’s a warm embrace in a bowl. And the best part? You don’t need chef skills or fancy gadgets to make it sing.

As someone who lives for those “OH WOW” moments at the dinner table, I can tell you this curry delivers every single time. It’s my go-to when I need something nourishing but exciting, cozy but vibrant. Whether you’re thawing out after a chilly day or just craving big flavors without big effort, this one-pot wonder’s got your back. We’re talking 45 minutes from chopping board to spoon—and half that time is hands-off simmering! So grab your favorite pot (and maybe a cold beer), because we’re about to cook up some serious comfort with a Thai twist.

The Curry That Started With a Rainy Day & a Bare Pantry

Thai Red Curry with Butternut Squash & Chickpeas

Print Recipe

This vibrant Thai red curry is a cozy blend of creamy coconut milk, tender butternut squash, and aromatic spices. It’s nourishing, deeply flavorful, and comes together effortlessly in one pot. Perfect for meal-prep or a comforting dinner—dig into a bowl of warmth!

• Author: Wyatt Porter
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min

Ingredients

Scale 1x2x3x

2 tablespoons coconut oil

2 medium onions, diced

2 tablespoons garlic, minced

2 medium red bell peppers, sliced

6 cups butternut squash, peeled & diced (about 1 medium squash)

4 tablespoons red curry paste

2 (13.5 oz.) cans coconut milk (about 3 cups)

2 tablespoons fish sauce (omit for vegan option)

2 limes, juiced & zested

2 (14 oz.) cans chickpeas, drained & rinsed

½ cup fresh basil leaves, chopped

Instructions

Heat coconut oil in a large pot over medium heat. Add onions and cook until soft, about 5 minutes.

Stir in garlic and red bell peppers; sauté for 2–3 minutes.

Add butternut squash and red curry paste. Cook for 5 minutes, stirring to coat the squash.

Pour in coconut milk, fish sauce (if using), and lime juice & zest. Bring to a gentle boil.

Reduce heat, cover, and simmer for 15–20 minutes until squash is fork-tender.

Stir in chickpeas and chopped basil. Simmer uncovered for 5 more minutes.

Serve hot with rice or naan, garnished with extra basil or lime wedges if desired.

Notes

Dietary Info: Gluten-free, vegan-friendly (if fish sauce is omitted)

Nutrition

• Calories: ~350 per serving
• Protein: 10g

This recipe takes me straight back to my first apartment in Portland. Picture 22-year-old Wyatt: pouring rain outside, zero groceries, and two friends unexpectedly crashing for dinner. All I had was a lonely butternut squash, some chickpeas, and a jar of curry paste my Thai neighbor insisted I take. Desperation breeds creativity, right? I threw it all together thinking, “Well, at least it’ll be edible…”

But magic happened. That first whiff of coconut milk bubbling with curry paste? We crowded around my tiny stove like it was a campfire. When we finally dug in, my buddy Marco literally paused mid-bite and said, “Dude. You bottled sunset.” For three broke kids in a drafty kitchen, it felt like a feast. That’s the beauty of curry—it turns “not enough” into “more than enough.” Every time I make this now, I remember how food isn’t just fuel; it’s connection. And that’s why I always double the recipe—you never know who might need a seat at your table.

Gathering Your Flavor Arsenal

Serves 6–8 hungry souls

• 2 tbsp coconut oil – Our flavor-launching pad! Adds subtle sweetness. If you’re out, any neutral oil works, but coconut’s the MVP here.
• 2 medium onions, diced – The savory backbone. Yellow or white onions both rock—save the sweets for pie!
• 2 tbsp garlic, minced – Because life’s too short for timid flavors. Jarred works in a pinch, but fresh makes it SING.
• 2 red bell peppers, sliced – Color and crunch! Swap in yellow or orange bells if that’s what’s in your crisper.
• 6 cups butternut squash, peeled & diced – Chef’s hack: Grab pre-cubed squash to save 10 minutes! Sweet potatoes make a stellar sub.
• 4 tbsp red curry paste – The flavor rocket fuel! I adore Thai Kitchen or Maesri brands. Vegan? Check labels—some have shrimp paste.
• 2 (13.5 oz) cans coconut milk – Shake cans before opening! Creamy = cozy. Full-fat for luxury, light for tang (but it’ll be thinner).
• 2 tbsp fish sauce – Secret umami weapon! Skip for vegan, or use 1 tbsp soy sauce + 1 tbsp lime juice.
• 2 limes, juiced & zested – Brightness balancer! Zest first, then juice. No limes? Lemon in a pinch, but reduce by 25%.
• 2 (14 oz) cans chickpeas, drained & rinsed – Protein power! Lentils or tofu crumbles work too.
• ½ cup fresh basil, chopped – Thai basil if you find it (anise-y kick!), but Italian basil still shines.

Pro Tip: Taste your curry paste first! Brands vary wildly in heat. Too spicy? Start with 3 tbsp paste and add more later.

Let’s Build Some Delicious (Step-by-Step!)

Total Time: 45 mins (15 prep + 30 cook) | Active Time: Just 20 mins!

1. Sizzle your base: Heat coconut oil in a large Dutch oven or pot over medium heat. Add onions and cook 5 mins until they’re soft and translucent (not brown!). Why? This builds flavor depth without bitterness. Stir occasionally—no babysitting needed!
2. Garlic & peppers join the party: Stir in garlic and red bell peppers. Sauté 2-3 mins until fragrant. Chef’s hack: Push veggies to one side for 30 seconds to lightly toast the garlic—blooming = BIG flavor!
3. Spice it up: Add squash and curry paste. Cook 5 mins, stirring constantly to coat every cube. Watch the magic: The paste will darken and smell AMAZING—that’s flavor developing! If it sticks, add 1 tbsp water.
4. Pour in the good stuff: Add coconut milk, fish sauce (if using), lime juice, and lime zest. Scrape the pot bottom to lift any flavor bombs stuck there! Bring to a gentle boil—tiny bubbles at the edges.
5. Simmer to perfection: Reduce heat to low, cover, and simmer 15-20 mins until squash is fork-tender. Critical tip: Stir halfway! Uncover for the last 5 mins if too thin. Curry thickens as it cools.
6. Finish strong: Stir in chickpeas and basil. Simmer uncovered 5 mins. Chef’s touch: Reserve some basil for garnish—pretty and fresh!
7. Taste & tweak: Your kitchen, your rules! Need more tang? Squeeze extra lime. More depth? A pinch of brown sugar balances heat.

Remember: Curry is forgiving! Leftovers? Even better tomorrow as flavors marry.

Dishing Up the Sunshine

This curry begs to be the star! Ladle it steaming hot over fluffy jasmine rice—the grains soak up that glorious sauce. For a fun twist, try it with naan or roti for scooping. Garnish with extra basil, lime wedges, or a sprinkle of red pepper flakes for heat lovers. Feeling fancy? Top with quick-pickled onions (thinly sliced red onion + lime juice + pinch salt, sit 10 mins) for crunch and zing! Serve family-style in the pot—it’s rustic and inviting. And don’t forget the cold beer or crisp Riesling to cut the richness!

Make It Your Own (5 Tasty Twists!)

This curry LOVES a remix! Try these crowd-pleasers:

1. Protein Power-Up: Swap chickpeas for 1 lb shrimp (add last 5 mins) or shredded rotisserie chicken.
2. Veggie Bonanza: Toss in sliced zucchini, spinach, or green beans with the peppers. Frozen veggies work too—no thawing needed!
3. Thai-Meets-India Fusion: Stir in 2 tbsp peanut butter with the coconut milk for a satay vibe. Garnish with crushed peanuts.
4. Creamy Dreamy: Add 1/4 cup coconut cream at the end for extra lushness. Dairy fans? Swirl in plain yogurt.
5. Heat Seekers: Add 1 minced Thai chili with the garlic, or finish with chili crisp oil.

Wyatt’s Whispered Wisdom

This recipe’s evolved like a fine wine over the years! My original “rainy day” version had zero lime zest—until I tried it at a Chiang Mai cooking class. That zest? Game-changer. It lifts EVERYTHING. Also learned the hard way: don’t boil coconut milk aggressively or it can separate (still tasty, just less pretty).

True story: Once subbed pumpkin for squash during Halloween week. My niece declared it “witch’s brew” and ate three bowls. Lesson? Kids dig fun names. Call it “Sunset Stew” and watch picky eaters dive in! This curry’s been with me through breakups, job changes, and countless potlucks. It never fails to gather people around the table—and that’s the real magic, friends.

Curry Conundrums? Solved!

Q: My curry’s too thin/watery! Help?
A: Uncover and simmer 5-10 mins longer to reduce. Too impatient? Make a quick slurry: mix 1 tsp cornstarch with 1 tbsp cold water, stir in, and simmer 2 mins.

Q: Can I freeze this?
A: Absolutely! Freeze in airtight containers for up to 3 months. Thaw overnight in fridge. Reheat gently—stir in a splash of coconut milk to refresh creaminess.

Q: Butternut squash won’t soften! Did I mess up?
A: Two culprits: 1) Squash pieces too big—aim for 1-inch cubes max. 2) Simmer wasn’t gentle enough. Keep heat low—rapid boils make squash stubborn. Cover tightly next time!

Q: Too spicy for my crew. Can I fix it?
A: No sweat! Stir in 1-2 tbsp honey or brown sugar + extra coconut milk. Serve with cooling cucumber slices. Next time, use mild curry paste or start with 2 tbsp paste.

Nourishment Notes (Per Serving)

Calories: ~350 | Protein: ~10g | Carbs: ~45g | Fiber: ~9g | Fat: ~18g
Dietary Highlights: Naturally gluten-free & vegan (if using fish sauce substitute). Packed with Vitamin A from squash and plant-based protein from chickpeas!

Final Thoughts

This Thai Red Curry isn’t just a recipe—it’s a warm memory in a bowl. It’s for rainy days, surprise guests, and moments when your soul needs something vibrant and grounding. With just one pot and a handful of pantry staples, you’re 45 minutes away from bold, soul-soothing comfort. Whether it’s your first curry or your fiftieth, this dish invites you to slow down, share a meal, and savor every golden spoonful. So light that candle, turn up your favorite playlist, and let this curry hug you back. You’ve earned it.