Description
Perfect Thai Chicken and Butternut Squash Curry is a vibrant dish that harmoniously blends tender chicken, creamy butternut squash, and an aromatic coconut curry sauce. This quick and easy recipe showcases bold flavors and colorful presentation, making it perfect for cozy weeknight dinners or festive gatherings. With the richness of coconut milk and the kick of red curry paste, every bite is a delightful culinary experience that leaves everyone wanting more.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 medium butternut squash (about 2 cups diced)
- 1 can (14 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 cup fresh basil leaves
- 2 tbsp low-sodium soy sauce
Instructions
- Chop chicken into bite-sized pieces and dice the butternut squash.
- In a large pot over medium heat, add a splash of oil and sauté the chicken until golden brown, approximately 5-7 minutes. Season with salt and pepper.
- Stir in the butternut squash and cook for another 5 minutes until slightly softened.
- Mix in the red curry paste until everything is evenly coated, then pour in the coconut milk and soy sauce. Bring to a gentle simmer.
- Let it simmer for about 20 minutes until the squash is tender and flavors meld together.
- Just before serving, stir in fresh basil leaves. Serve hot over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg