Description
Indulge in the vibrant flavors of this Thai Chicken and Butternut Squash Curry—an easy, comforting dish that combines tender chicken, sweet squash, and aromatic spices in a creamy coconut sauce.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 medium butternut squash (peeled and diced into 1-inch cubes)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fresh ginger (grated)
- 4 cloves garlic (minced)
- Juice of 1 lime
- Fresh cilantro (for garnish)
Instructions
- Chop chicken into bite-sized pieces. Peel and dice butternut squash into approximately 1-inch cubes.
- In a large pot over medium heat, add a splash of oil. Sauté minced garlic and grated ginger until fragrant.
- Add chopped chicken to the pot. Sauté until no longer pink, approximately 5 minutes, stirring occasionally.
- Stir in diced butternut squash, coconut milk, and red curry paste. Bring to a gentle simmer.
- Allow curry to simmer uncovered for about 20 minutes on low heat until squash is tender but not mushy, stirring occasionally.
- Squeeze fresh lime juice into the curry just before serving. Garnish with chopped cilantro for added freshness.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: For a vegetarian option, substitute chicken with firm tofu. Feel free to add vegetables like spinach or snap peas for extra color and nutrition. Adjust lime juice according to your taste preference for tanginess.