Thai Curry with Squash and Avocado

Thai food is easy to conver to paleo. Curry can be made a thousand ways, and this recipe is quick to prepare and makes great leftovers. Enjoy!

Prep Time:
20 Minutes

Cook Time:
30 minutes

Ready In:
50 Minutes


  • 1 tablespoon(s) coconut oil
  • 3 tablespoon(s) prepared red curry paste
  • 2 clove(s) garlic (minced)
  • 3 hot chilies (minced)
  • 2 cup(s) chicken stock
  • 2 tablespoon(s) fish sauce
  • 1 can(s) organic coconut milk (full fat)
  • 1/2 butternut squash (cut into 1/2 inch chunks (approximately 5 cups))
  • 1 lbs boneless, skinless, chicken breasts (sliced thin)
  • 2 cup(s) sliced mushrooms
  • 1 cup(s) cashews
  • 1 avocado
  • 1/4 cup(s) fresh cilantro (chopped)


  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.

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