Chicken Butternut Squash Curry (Printer-Friendly Version)
Tender chicken and butternut squash in Thai-style coconut milk with spices, peanut butter, and fresh herbs.
# What You'll Need:
→ Vegetables and Aromatics
01 -
1 pound butternut squash, peeled and chopped into small cubes
02 -
6 cloves garlic, crushed
03 -
2 inches fresh ginger, peeled and finely chopped
→ Spices
04 -
1 teaspoon chili powder
05 -
1 teaspoon curry powder
06 -
½ teaspoon turmeric powder
→ Protein
07 -
2 pounds chicken thighs, chopped into bite-sized pieces
→ Liquids and Condiments
08 -
14 ounces canned coconut milk
09 -
3 tablespoons peanut butter, crunchy or smooth
10 -
3 tablespoons Thai red curry paste
11 -
1 tablespoon honey
12 -
28 ounces canned chopped tomatoes (2 cans of 14 ounces each)
→ Garnish and Serving
13 -
Fresh cilantro (coriander), chopped
14 -
Crushed peanuts
15 -
Natural or Greek yogurt
16 -
Cooked rice
17 -
Poppadoms
# Steps to Follow:
01 -
In a large bowl, toss the butternut squash cubes with chili powder, curry powder, and turmeric; set aside.
02 -
Heat a generous drizzle of oil in a large pan over medium heat. Add crushed garlic and chopped ginger; cook for 2 minutes until fragrant. Add the chicken pieces and cook for about 2 minutes until the exterior turns white.
03 -
Pour in the coconut milk, then stir in the peanut butter, Thai red curry paste, and honey. Add the canned tomatoes and the spiced butternut squash with its seasonings.
04 -
Bring the mixture to a gentle simmer. Cover and cook for approximately 30 minutes, until chicken is cooked through and squash is tender. Halfway through, remove the lid to allow sauce to thicken. Mash half the butternut squash into the sauce to achieve a creamier consistency.
05 -
Ladle the curry over cooked rice. Garnish with fresh cilantro, crushed peanuts, and a dollop of natural yogurt. Serve alongside poppadoms if desired.
# Additional Tips:
01 -
For stovetop cooking, cover the pan for the first half of simmering, then uncover to thicken the sauce. Using authentic Thai red curry paste adds significant heat; adjust quantity to taste. Pre-chopped frozen butternut squash may reduce prep time.
02 -
To adapt for slow cooker, reduce tomatoes to one can plus 1 tablespoon tomato paste; cook on low for 6-8 hours. For pressure cooker, cook on high pressure for 7 minutes with quick release.
03 -
This dish freezes well for up to 3 months; reheat thoroughly before serving.