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.
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
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Heat the oil in a large pan/skillet on high heat. Sauté the onion and carrot until the onion becomes soft and transparent.
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Add the chicken and fry until just beginning to brown.
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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.
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Add the butternut pieces and green beans; keep cooking while stirring occasionally for 5 minutes.
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Stir the coconut milk through the ingredients and bring to a simmer.
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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.
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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.
Nutrition
- Calories: 462.72kcal
- Fat: 24.55g
- Saturated Fat: 14.44g
- Trans Fat: 0.05g
- Monounsaturated Fat: 5.18g
- Polyunsaturated Fat: 2.86g
- Carbohydrates: 21.40g
- Fiber: 3.87g
- Sugar: 6.03g
- Protein: 41.70g
- Cholesterol: 182.16mg
- Sodium: 999.84mg
- Calcium: 105.19mg
- Potassium: 1131.09mg
- Iron: 5.21mg
- Vitamin A: 627.58µg
- Vitamin C: 29.14mg
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