Thai Butternut Squash Curry
Thai butternut squash curry combines the warm flavors of curry with the classic fall vegetable of butternut squash to make the perfect comforting squash curry.
Servings: 1
Calories: 435kcal
Ingredients
- 4 oz Chicken thigh
- 2 clove Garlic
- ½ Shallot
- ⅓ cup Light Coconut Milk
- ½ cup Butternut quash
- 2 tsp Red Curry Paste
- ½ cup Chicken Stock
- 1 tablespoon Fish Sauce
- 1 teaspoon Sugar
- ¼ cup Brown Rice
Instructions
- Prepare the rice – Ideally make the rice beforehand so that you can put the curry together when everything is done.
- Cut the vegetables – Gather the vegetables. Cut the butternut squash into cubes, slice the shallots, and mince the garlic.
- Sauté squash and aromatics – In a skillet, spray cooking spray and turn the heat to to medium-high. Begin to roast the squash cubes and sauté the aromatics.
- Sauté the chicken curry paste – Use cooking spray and spray a skillet, then sauté the curry paste and brown the chicken on both sides.
- Add the coconut milk and stock – Turn the stove to low heat and add in coconut milk. High heat will make the milk evaporate very fast. If that happens, you can deglaze the sauce with the chicken stock. As the curry cooks, add stock to achieve the desired consistency. Cook everything until the chicken is cooked through and the squash is fork tender.
- Season to taste – Add the fish sauce and sugar into the curry mixture. Taste and adjust if needed.
- Serve and enjoy – Garnish with cilantro, chili flakes, and red peppers and serve with rice.
Nutrition
Calories: 435kcal