Name: Chicken and Butternut Squash Curry Recipe
Prep time: 20 min
Cook time: 30 min
Yield: 6
Ingredients: 1 tbsp cooking oil; 1 medium brown onion; 1 medium Carrot; 6 skinless chicken thigh fillets; 4 cloves garlic; 3 tbsp Thai red curry paste; 4 cups butternut squash; 200 g green beans; 400 ml coconut milk; 1 tbsp brown sugar; salt; fresh coriander leaves

Chicken and Butternut Squash Curry Recipe

How To Make Chicken and Butternut Squash Curry

Cook the ultimate comfort food with this butternut squash curry. A creamy mix of squash with chicken and beans in a mildly spiced Thai red curry sauce.

Preparation: 20 minutes

Cooking: 30 minutes

Total: 50 minutes

Serves:

Ingredients

1tbspcooking oil
1mediumbrown onionchopped
1mediumcarrotpeeled and diced
6skinlesschicken thigh filletscut into 3-cm pieces
4clovesgarliccrushed
3tbspThai red curry pastemild, if possible
4cupsbutternut squashor pumpkin, diced
200ggreen beanstrimmed
400mlcoconut milk(1 can)
1tbspbrown sugar
saltto taste
Fresh coriander leavesto serve

Instructions

Heat the oil in a large pan/skillet on high heat. Sauté the onion and carrot until the onion becomes soft and transparent.
Add the chicken and fry until just beginning to brown.
Add the garlic and curry paste (if using), stirring together quickly to blend in the heat of the pan for about 1 minute, or until fragrant.
Add the butternut pieces and green beans; keep cooking while stirring occasionally for 5 minutes.
Stir the coconut milk through the ingredients and bring to a simmer.
Reduce heat to low; add in the sugar and salt to taste, and continue to simmer for about 10 to 15 minutes, or until the pumpkin pieces have softened.
Serve over steamed rice or cauliflower rice.

Recipe Notes

For a creamier pumpkin curry sauce, instead of simmering for 10 to 15 minutes, simmer for 5 to 10 minutes longer until the pumpkin has completely melted through the sauce.