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Thai Curry with Squash and Avocado

  • Author: Lea Valle
  • Category: Dinner, Lunch


  • red chili pepper
  • garlic
  • lemongrass
  • galangal
  • salt
  • shallot
  • spices
  • kaffir lime
  • anchovy extract
  • salt
  • pure cane sugar


  1. Heat the coconut oil in a large pot or Dutch oven on medium heat.
  2. Add the red curry paste, garlic and chiles and fry for about 5 minutes.
  3. Pour in the chicken stock, fish sauce and coconut milk and bring to a simmer.
  4. Carefully drop in the chunks of butternut squash, bring back to a simmer and cook for approx. 5-10 minutes.
  5. Add the sliced chicken and continue cooking another 5-10 minutes.
  6. When the chicken is close to being done, add the sliced mushrooms, simmering until the chicken is cooked thoroughly and mushrooms are soft – about 5 more minutes.
  7. Combine the cashews with the curry and allow them to be heated through.
  8. Just before serving add the avocado and fresh cilantro.