Thai Red Curry With Chicken And Kabocha Squash Recipes
KABOCHA SQUASH RED CURRY
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
- Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
- Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.
THAI RED CURRY WITH CHICKEN AND KABOCHA SQUASH
This Thai red curry with chicken and Kabocha squash recipe is an easy and healthy fall dish using Kabocha squash. The extra creamy texture comes from the coconut milk and the squash cooked together in red curry paste, creating just the perfect combination like that of a curry and stew dish.
Provided by Suwanee
Categories curries
Time 50m
Number Of Ingredients 14
Steps:
- Fry the garlic and shallot in oil in a dutch over medium-high heat. Fry until fragrant.
- Add the curry paste, and break the big chunks into small ones.
- Add coconut milk, stir it all in and continue breaking up the curry paste chunks.
- Stir until you have a creamy orange sauce
- Bring everything to a boil, then turn the heat down to medium.
- Add the chicken and the kabocha squash, and mix well with the sauce.
- Stir everything together for 1 minute or so.
- Add coconut cream and water/stock.
- (If using water, add water to the opened coconut milk can, add water and swish together, then pour into the dutch oven. Stir it all in and cook for 10 minutes or until the kabocha squash is tender but not too soft.
- Add brown sugar, fish sauce, chili peppers, and kaffir lime leaves, and let it simmer for 5-7 more minutes. Taste the flavor of the curry; if too salty, add more sugar. If too sweet, add more fish sauce.
- Add the basil and mix in really well. Turn off the heat. Let the curry sit for about 5 minutes before serving.
- Serve over cooked Jasmine rice and garnish with more basil and kaffir lime leaves if desired.
- That's it! Enjoy your delicious Red Thai Curry with Chicken and kabocha squash!
Nutrition Facts : ServingSize 1.5 cups, Calories 361 calories, Sugar 13.7 g, Sodium 702 mg, Fat 18 g, SaturatedFat 11.2 g, TransFat 0.3 g, Carbohydrate 35.3 g, Fiber 4.1 g, Protein 16.9 g, Cholesterol 42.5 mg
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