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This is a sponsored post in partnership with Farmer Focus. All opinions are my own.
As the weather changes to cooler temps, I immediately gravitate towards more stews, soups, curries, chilis, and heartier meat dishes.
The comforting dishes that we are so accustomed to during cooler months have a way of giving you a warm hug from the inside out. Furthermore, regardless of cold or warm weather, a hearty meal during uncertain times can bring a sense of stability and comfort no matter the weather.
Chicken Butternut Squash Red Curry
Comfort, flavor, and ease describe this chicken butternut squash red curry recipe.
It is full of veggies and uses organic boneless, skinless chicken thighs from Farmer Focus to give this recipe a hearty protein.
Seasonally, it’s a great Fall or Winter dish because of the butternut squash (I used honeynut squash which is sweeter but slightly harder to find) and gives you an opportunity to get some squash into your meals.
I find that any kind of hard squash works well in this so use whatever you have on hand – butternut, acorn, honeynut, delicata. If you want to use zucchini or yellow squash, they’re softer so cooking time would be less.
Farmer Focus boneless, skinless chicken thighs
This recipe for chicken butternut squash red curry starts with boneless skinless chicken thighs from Farmer Focus. As you have seen over the years, Farmer Focus and I have a longstanding partnership.
I take my partnerships seriously and don’t just partner with anyone. I’m a huge fan of their chicken.
From being able to easily find where the family farms are via the Farm ID on the packaging to the clean taste of the chicken from being raised with integrity and high industry standards; I am consistently impressed with their quality.
Farmer Focus is based in the Shenandoah Valley and my ties there are strong and memorable. I went to university there and Aaron and I spent many months there together. Farmer Focus is available in many more places now and I’m constantly shocked when I find them in stores because I remember when they were a much smaller company. I’m so proud of them and what they are doing in the industry to change it up by putting farmers first.
Other Farmer Focus chicken recipes
Video for Chicken Butternut Squash Red Curry
Chicken Butternut Squash Red Curry
- 1 pound (454 g) Farmer Focus boneless skinless chicken thighs, cut into 1-inch chunks
- Kosher salt,, to taste
- Black pepper, to taste
- 3 tablespoons (42 g) coconut oil, divided
- 4 cups (560 g) small diced butternut squash
- 4 small baby bok choy, thinly sliced, green tops and thicker bottoms separated
- 1 small yellow onion, peeled and thinly sliced
- 1 green bell pepper, cored and thinly sliced
- 1 red bell pepper, cored and thinly sliced
- 4 tablespoons (60 g) red curry paste
- 1 tablespoon grated fresh ginger
- 1 tablespoon grated fresh garlic
- 1 tablespoon grated lemongrass
- 15 ounce (425 ml) can coconut milk
- 3 cups (710 ml) chicken stock
- 15 ounce (425 g) can chickpeas, drained and rinsed
- 2 tablespoons minced cilantro
- White rice, for serving
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Lightly season the chunked chicken thighs with kosher salt and black pepper.
- In a large 12-inch high sided skillet add 2 tablespoons coconut oil and set over medium-high heat.
- When the oil is hot add in the chicken and cook until the outside of the chicken is browned, about 5-7 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet add the remaining tablespoon of coconut oil and let melt.
- Once melted add in the butternut squash, bottoms of the baby bok choy, yellow onion, and sliced bell peppers.
- Saute until the peppers and onions just start to soften, about 5 minutes.
- Add in the red curry paste, grated fresh ginger, grated fresh garlic, and grated fresh lemongrass.
- Stir to evenly coat the vegetables and saute for a few more minutes or just until fragrant.
- Pour in the coconut milk and chicken stock and stir to combine.
- Add in the cooked chicken with its juices and the can of chickpeas.
- Lower the heat to medium and gently simmer the curry until the butternut squash is tender, about 10 minutes.
- Turn off the heat, and stir in the minced cilantro and sliced green tops of the baby bok choy. The warmth of the curry will soften the baby bok choy tops.
- Serve spooned over white rice.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.