Chicken Yellow Curry With Kabocha Squash

Cuisine: Thai
Keyword: coconut cream, Home cooking, kabocha, pumpkin, recipe, Thai food, yellow curry
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Guide

Quick and easy Thai chicken yellow curry with kabocha squash recipe in Fall



  • 2 pieces chicken thigh
  • 1 cup coconut cream head
  • 2 cups coconut cream body
  • 3 tbsp yellow curry paste
  • 1 cup water
  • 1 lb Kabocha squash large diced
  • 3 tbsp brown sugar
  • 3 tbsp fish sauce
  • 1 tsp tamarind paste


  1. Clean the chicken thighs, stripe if they're in big pieces. 

  2. Cook Kabocha squash in boiling water and set aside in a strainer. Try not let it mushy or over-cooked.

  3. Pour the head of the coconut cream in a pan or pot, add yellow curry paste, then stir until well mixed over medium heat. Add water and the body of the coconut cream, then add chicken thighs and close with a lid. Crank up the heat to medium-high.

  4. Let it simmer and turn it occasionally for 30 mins or until the chicken cooked, then add fish sauce, brown sugar, tamarind paste, and the cooked Kabocha squash. Mix well and served!

Recipe Notes