Easy Thai Chicken & Summer Squash Curry.

Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

We had this curry for dinner last night and it was delish. Although not traditional, we served it with basmati rice - which we enjoyed & recommend.

Ingredients Nutrition


  1. In a pan, sauté curry paste for a minute or two in oil.
  2. Put in chicken legs and toss in curry/oil mixture.
  3. When fragrant, add all other ingredients except squash.
  4. Bring to the boil.
  5. Reduce heat to a simmer and cover with lid, cooking for about 45 minutes.
  6. Add the squash pieces, and cook with the lid off for 10 minutes.
  7. Taste and adjust seasonings (more fish sauce or palm sugar) as necessary.
  8. Remove lemongrass stalk and kaffir lime leaves.
  9. Serve with freshly steamed rice (we used basmati, however jasmine would be more authentic).
  10. Enjoy!


Most Helpful

This was a very good curry, fragrant and flavoursome, very easy and reasonably quick to assemble, so suitable for a mid-week supper. I used chicken thighs, and otherwise followed the recipe exactly. The squash is very good in the coconut milk, it adds colour and goes beautifully with the chicken. I made this for PAC Spring 2008, and recommend it thoroughly!

Karen Elizabeth April 14, 2008

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