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Easy Thai Curry Chili

Thai curry chili is easy to make and a great way to warm up on a chilly winter evening. Try making this simple recipe for dinner tonight!
5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine American, Asian
Servings 12
Calories 210 kcal


  • 1 pound butternut squash steamed and diced
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 4 jalapeno peppers seeded and chopped
  • 2 cups cooked turkey chopped
  • 2 cups cooked ham chopped
  • ½ teaspoon ground ginger
  • 2 teaspoons garlic minced
  • 2 teaspoons red curry paste
  • 4 tablespoons honey
  • 1 carton chicken stock
  • 2 cans coconut milk
  • 1 envelope Thai peanut sauce mix
  • 1 tablespoon brown sugar
  • ¼ cup orange juice
  • 1 can great northern beans
  • 1 or 2 cups shredded pepper jack cheese to sprinkle on soup after serving


  • First, peel and cube one medium butternut squash, removing the seeds. Place in a microwave-safe dish. Cover with a lid or tent with plastic wrap, leaving a vent for steam. Steam for 6-8 minutes.
  • Chop the onion and peppers.
  • Heat the olive oil on medium heat in a stockpot while you are chopping. 
  • Cut the meat into bite-sized pieces.
  • Add the chopped vegetables and meat to the oil in the stockpot.
  • When the onion is translucent, add the ginger and minced garlic.
  • Stir, then add the rest of the ingredients. Simmer together for about 20 minutes.
  • Serve over rice, if desired.
Keyword easy recipes, soup