Chicken and Squash Thai Curry

  • Preparation 30 MIN
    Cooking 30 MIN
  • Servings 4
  • Freezes
Bright flavours like Thai basil (or cilantro), green onions, garlic, fresh ginger and chili mingle with the magic of coconut milk, chicken morsels and tender squash. With basmati rice waiting to soak it all up, this bowl full of freshness hits all the right notes.


Green Curry Paste



Green Curry Paste

  1. In a small food processor or in a blender, finely chop all the ingredients. Set aside.


  1. In a large non-stick skillet over high heat, brown the chicken in the oil. Season with salt and pepper.
  2. Add the squash, coconut milk and curry paste. Bring to a boil and let simmer over medium heat, stirring occasionally, for about 20 minutes or until the squash is tender and the sauce has reduced by half.
  3. Serve with basmati rice and/or naan bread.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 550  
Total Fat 40 g  
Saturated Fat 25 g  
Sodium (salt) 790 mg  
Carbohydrates 14 g  
Fibre 3 g  
Protein 37 g