Chicken and Squash Coconut Curry

This rich and simple curry is flavourful and the heat can be adjusted to suit everyone’s tastes by adding more or less red curry paste.

Products you'll need:

Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

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  • 1 tbsp (15 mL) vegetable oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 8 boneless, skinless chickenthighs, chopped
  • 4 garliccloves, minced
  • 2 tbsp (30 mL) red curry paste
  • 1 tbsp (15 mL) ginger root
  • 2 cups (500 mL) Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth
  • 4 cups (1 L) butternut squash
  • 2 cups (500 mL) cut green beans
  • 1 cup (250 mL) coconut milk
  • 1 tbsp (15 mL) brown sugar
  • 1 tbsp (15 mL) fish sauce
  • 1 cup (250 mL) Thai basil


  1. In a large skillet, heat oil over medium high heat. Cook onion and carrot until tender-crisp, about 5 minutes. Add chicken and cook until just beginning to brown.
  2. Stir in the garlic, curry paste and ginger, just until fragrant, about one minute. Stir in broth, scraping up any brown bits from the bottom of the pan. Add squash and bring to boil. Reduce heat to maintain a simmer and cook for 10 minutes.
  3. Stir in the green beans, coconut milk, sugar, fish sauce and Thai basil leaves and simmer until the squash and beans are tender, about 10 minutes more.
  4. Serve over steamed jasmine rice.

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