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Bamboo, Squash, and Chicken Thai Red Curry


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I have to admit, I've been making thai curry for years and I have always eyeballed all the ingredients. Actually, come to think of it, I eye ball ingredients for a lot of dishes I make... Let's call it intuitive cooking ok! 

For this one, I had so many of you asking for the recipe, and it's so delicous, and I had to write down the ingredients and share. It's inspired by a curry I had at a food truck in Hawaii of all places. Hot pumpkin-bamboo with chicken thighs. It was SO good. The pumpkin had a such a nice texture and it went TOO well with the spicy coconut based sauce! For this recipe I used Kabocha Squash. You've probably seen it a million times in the grocery store never bought it because its...well it's kind of ugly. It's got a dark ashy green outside, but the inside is bright orange and it tastes delicious! Cooks much faster than butternut squash too. 

Anyway, don't be afraid to put the whole squash in the oven. It won't blow up I promise. What it does is it softens the outside so it's way easier to work with. I used to avoid squash because I was scared to chop a finger off.. my laziness was also probably a factor! haha. Switch up the other veggies if you like too! cauliflower instead of broccoli, or snap peas instead of red pepper! Have fun with it!

2 more things:

1) I buy the bamboo shoots at Sobeys, they don't taste like much but they have a nice texture. 

2) Red curry paste. If you like a MILD flavour, use the brand Thai Kitchen (Sobeys/Superstore carry). There is also a brand called Mae Ploy (found it at Lucky's Supermarket), and that one is more medium spicy! 




Bamboo, Squash, and Chicken Thai Red Curry


  • 1 small kabocha squash (or acorn squash), about 2 pounds in weight 
  • 1 tablespoon avocado oil or extra virgin olive oil
  • 1½ pounds skinless, bone-in chicken thighs (about 6 pieces)
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1-2 tablespoons Mae Ploy red curry paste (see note)
  • 1½ cups chicken broth
  • 1 can full-fat coconut milk
  • 1 tablespoon coconut aminos, plus more to taste
  • 1 teaspoon fish sauce, plus more to taste
  • ½ red pepper, sliced
  • 1 small bunch broccoli, separated into florets
  • 1-200ml can bamboo shoots, rinsed well
  • lime & cilantro, for serving


  1. Preheat oven to 425℉ and put the kabocha squash directly on the oven rack. This will soften it a bit, so it’s easier to cut through, peel, and remove the seeds.
  2. In a large sauce pan over medium-high heat, add the oil. Season the chicken with salt and pepper, and place into the pan. Brown on both sides. Once browned, remove them from the pan and set aside on a plate (they won't be fully cooked through and that's ok!)
  3. Add the onion, and cook until fragrant and translucent, about 3-4 minutes. Add the garlic, ginger, and curry paste. Stir together, then add the chicken broth, coconut milk, coconut aminos, and fish sauce. Make sure everything is well combined, using a whisk to break up the curry paste. Taste, and add more curry paste to suit your taste (if necessary), all curry pastes are a little different. Add the chicken back to the sauce pan, cover, and bring to a simmer. 
  4. While the chicken is simmering, using oven mitts, carefully remove the squash from the oven. Cut the squash in half, remove the seeds, and cut off the tough outside skin. Roughly chop, and add to the pan along with the red pepper, broccoli, and bamboo shoots. Stir well, cover, and cook until vegetables tender, and sauce has slightly thickened. Roughly 8-10 minutes more. 
  5. Serve with regular rice or cauliflower rice, a squeeze of lime juice, and cilantro.

Note: If you are using a brand like Mae Ploy, 1-2 tbsp will be enough as it’s more concentrated (it's also spicier). For Thai Kitchen, you will need to use at least 3-4 tbsp to get the same amount of flavour. It's also quite mild in spice. 


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