Chicken Butternut Squash Curry
450kcal
Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion thinly sliced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 pound boneless, skinless chicken thighs cut into 1-inch chunks
- 1 small butternut squash about 1.5 pounds, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons red curry paste
- 1 can full-fat coconut milk 13.5 fluid ounces
- 1 cup chicken stock
- 1.5 teaspoons brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice
- 0.25 cup fresh cilantro chopped for garnish
- Steamed white rice for serving
Method
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes until it becomes soft and translucent.
- Add the minced garlic and grated ginger to the pot and cook for 1 minute, stirring constantly, until the mixture becomes fragrant.
- Push the aromatics to one side of the pot and add the chicken chunks. Cook for 4-5 minutes, turning occasionally, until the chicken is browned on all sides but not cooked through.
- Stir in the red curry paste and cook for 1 minute to toast the spices. Pour in the coconut milk and chicken stock, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Add the cubed butternut squash and brown sugar to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes until the squash is fork-tender and the chicken is cooked through.
- Remove the pot from the heat and stir in the fish sauce and lime juice. Taste and adjust seasoning if needed. Serve the curry hot over steamed rice, garnished with fresh cilantro.
Nutrition
Calories450kcalCarbohydrates25gProtein28gFat28gSaturated Fat18gPolyunsaturated Fat4gMonounsaturated Fat5gCholesterol95mgSodium780mgPotassium950mgFiber4gSugar7gVitamin A250IUVitamin C35mgCalcium85mgIron4mg