Description
Indulge in this vibrant Thai Chicken and Butternut Squash Curry, featuring tender chicken in creamy coconut milk and sweet butternut squash for a delightful culinary experience.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium butternut squash, peeled and diced
- 1 can (13.5 oz) full-fat coconut milk
- 2–3 tbsp red curry paste (adjust to taste)
- 1 tbsp fresh ginger, grated
- 4 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp brown sugar
Instructions
- Gather all ingredients. Dice the butternut squash, mince garlic and ginger.
- In a large pot over medium heat, add a splash of oil. Sauté minced garlic and ginger until fragrant (about 1 minute).
- Add chicken pieces to the pot. Season with salt and pepper; cook until golden brown on all sides (about 5 minutes).
- Stir in diced butternut squash for about 2 minutes before adding red curry paste.
- Pour in coconut milk, soy sauce, and brown sugar. Bring to a simmer; cover and cook for about 20 minutes until squash is tender.
- Transfer to bowls over rice or noodles, garnishing with fresh cilantro if desired.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 375
- Sugar: 8g
- Sodium: 580mg
- Fat: 21g
- Saturated Fat: 18g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 70mg
Keywords: - For added greens, consider tossing in spinach towards the end of cooking. - Substitute coconut milk with almond milk for a different flavor profile. - Adjust spice levels by modifying the amount of red curry paste.