Description
Experience the comforting warmth of Perfect Thai Chicken and Butternut Squash Curry, blending tender chicken and creamy coconut milk with sweet butternut squash for an irresistible dish.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 1 can (14 oz) full-fat coconut milk
- 2–3 tbsp red curry paste (adjust for spice preference)
- 2 tbsp low-sodium soy sauce
- Juice of 1 lime
Instructions
- Wash and cube the butternut squash into bite-sized pieces. Mince the garlic and set aside the chicken breasts.
- In a large pot over medium heat, add oil and sauté the chicken until browned (about 5 minutes). It’s okay if it’s not fully cooked through.
- Stir in the minced garlic and sauté until fragrant (about 1 minute).
- Incorporate the cubed butternut squash, coconut milk, and red curry paste into the pot. Stir well and bring to a gentle simmer.
- Add soy sauce and lime juice while stirring occasionally. Let everything simmer until the squash is tender (approximately 10 minutes).
- Spoon your beautiful curry into bowls over rice or enjoy it by itself. Drizzle extra lime juice on top for added zest.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
Keywords: For added texture, substitute butternut squash with sweet potatoes or include vegetables like bell peppers or spinach. To enhance flavor, consider adding fresh herbs such as basil or cilantro at the end of cooking. Leftovers can be stored in an airtight container in the fridge for up to three days.