Chicken Butternut Squash Curry

It was a crisp autumn evening when I first decided to make Chicken Butternut Squash Curry. The aroma of spices and the vibrant colors of the butternut squash filled my kitchen, creating a warm and inviting atmosphere. I had just returned from the local farmer’s market, where I found the freshest butternut squash and some tender chicken thighs. As I chopped the vegetables, the anticipation of a comforting, aromatic meal began to build. This dish has a story woven into every bite, a fusion of flavors that reminds me of family gatherings and cozy nights in. The combination of Thai red curry paste and creamy coconut milk transforms simple ingredients into something truly special. It’s a dish that not only satisfies hunger but also warms the heart, making it the perfect choice for sharing with loved ones.

Recipe Ingredients for Chicken Butternut Squash Curry

Cooking is all about harmony, and the ingredients in Chicken Butternut Squash Curry blend beautifully to create a rich and flavorful dish. The butternut squash brings a natural sweetness, while the Thai red curry paste adds depth and warmth. Each ingredient plays a vital role, contributing to a delightful balance of flavors that will have everyone asking for seconds.

• 1 tablespoon cooking oil: Essential for sautéing and bringing out the flavors of the spices.
• 1 medium brown onion, chopped: Adds sweetness and depth to the base of the curry.
• 1 medium carrot, peeled and diced: Provides color and a nutritious element.
• 6 fillets skinless chicken thighs, cut into 3cm pieces: Tender and succulent, perfect for absorbing the curry flavors.
• 4 cloves garlic, crushed: Infuses the dish with a bold and aromatic flavor.
• 3 tablespoons Thai red curry paste: The star of the show, delivering that signature curry taste.
• 4 cups ready diced butternut squash/pumpkin: Adds sweetness and a creamy texture when cooked.
• 7 oz green beans, trimmed: Provide a crunchy texture that complements the softness of the squash.
• 1 2/3 cups canned coconut milk: Creates a rich and creamy base for the curry.
• 1 tablespoon brown sugar: Balances the spices with a hint of sweetness.
• 1 pinch salt to taste: Enhances all the flavors in the dish.
• 1 handful fresh coriander leaves to serve: Adds a fresh, herbal note when garnished.

Cooking Instructions for Chicken Butternut Squash Curry

Cooking Chicken Butternut Squash Curry is a delightful experience filled with vibrant colors and enticing aromas. Follow these steps to create a dish that not only satisfies your hunger but also warms your heart. Let’s get started!

1. Heat the cooking oil in a large pan or skillet over high heat. The oil should shimmer, indicating it’s ready for the next step.
2. Add the chopped brown onion and diced carrot to the pan. Sauté them until the onion becomes soft and transparent, which should take about 3 to 5 minutes. You’ll know they’re ready when the aroma fills your kitchen.
3. Next, add the cut chicken thighs to the pan. Fry until the chicken is just beginning to brown, about 5 to 7 minutes. Stir occasionally to ensure even cooking.
4. Once the chicken has started to brown, add the crushed garlic and Thai red curry paste. Stir quickly to blend them in with the heat of the pan for about a minute until fragrant. The aroma will be irresistible!
5. Add the diced butternut squash and trimmed green beans to the mix. Keep cooking while stirring occasionally for another 5 minutes. The squash should start to soften slightly.
6. Pour in the coconut milk and bring the mixture to a gentle simmer. You’ll see the curry bubbling slightly, which means it’s time to reduce the heat.
7. Reduce the heat to low and add in the brown sugar and a pinch of salt to your taste (I usually use about 1 teaspoon). Stir well to combine all the flavors.
8. Let the curry simmer for about 10 to 15 minutes, or until the pumpkin pieces have softened. If you prefer a creamier sauce, you can simmer it for an additional 5 to 10 minutes until the pumpkin has mostly melted into the sauce.
9. Once done, taste and adjust the seasoning if necessary. The curry should be a perfect balance of sweet, savory, and spicy flavors.
10. Serve your Chicken Butternut Squash Curry over steamed rice or cauliflower rice for a low-carb option. Garnish with fresh coriander leaves for that final touch.

Substitutions and Tips

Making Chicken Butternut Squash Curry can be fun and flexible. Here are some tips to enhance your cooking experience or to adapt to what you have on hand.

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.
• Freezing: This curry freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months.
• Pairing: Serve with rice, quinoa, or cauliflower rice for a low-carb option. It also pairs beautifully with homemade naan.
• Variation: Feel free to add other vegetables like bell peppers, spinach, or sweet potatoes for a unique twist.
• Flavor boost: Squeeze a little lime juice over the curry before serving to brighten the flavors.

How to Enjoy Chicken Butternut Squash Curry

• Meal Prep: This dish is perfect for meal prep. Make a big batch on the weekend and enjoy it throughout the week.
• Casual Dinner: Serve it as a comforting dinner on a chilly evening. It’s a cozy option for family gatherings.
• Seasonal Dish: Ideal for fall, thanks to the butternut squash. It captures the essence of the season beautifully.
• Storage Tips: Keep leftovers for lunch the next day. It tastes even better after the flavors sit overnight!
• Occasions: Perfect for casual get-togethers or as a special dish during holidays.

FAQ

Conclusion

The Chicken Butternut Squash Curry is not just a dish; it’s a celebration of flavors that brings joy to the table. Its warm, comforting nature makes it perfect for any occasion, whether a cozy family dinner or a gathering with friends. I hope you give this recipe a try and experience the happiness it brings. Your taste buds will thank you, and you’ll find it’s a meal you’ll want to make again and again.

Chicken Butternut Squash Curry

The ultimate comfort food, Chicken Butternut Squash Curry combines tender chicken and creamy squash in a fragrant coconut base. Perfect for easy weeknight dinners, this dish is sure to impress with its vibrant flavors and inviting aroma. Make it tonight for a meal that warms the soul!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Thai

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon cooking oil
• 1 medium brown onion chopped
• 1 medium carrot peeled and diced
• 6 fillets skinless chicken thighs cut into 3cm pieces
• 4 cloves garlic crushed
• 3 tablespoons Thai red curry paste
• 4 cups ready diced butternut squash/pumpkin
• 7 oz green beans trimmed
• 1 2/3 cups canned coconut milk
• 1 tablespoon brown sugar
• 1 pinch salt to taste
• 1 handful fresh coriander leaves to serve

Equipment

• Skillet
• Frying Pan
• Blender
• Saucepan
• Peeler
• Chef's Knife
• Cutting Board
• Wooden Spoon

Method

 

1. Heat the cooking oil in a large pan or skillet over high heat. The oil should shimmer, indicating it's ready for the next step.
2. Add the chopped brown onion and diced carrot to the pan. Sauté them until the onion becomes soft and transparent, which should take about 3 to 5 minutes. You'll know they’re ready when the aroma fills your kitchen.
3. Next, add the cut chicken thighs to the pan. Fry until the chicken is just beginning to brown, about 5 to 7 minutes. Stir occasionally to ensure even cooking.
4. Once the chicken has started to brown, add the crushed garlic and Thai red curry paste. Stir quickly to blend them in with the heat of the pan for about a minute until fragrant. The aroma will be irresistible!
5. Add the diced butternut squash and trimmed green beans to the mix. Keep cooking while stirring occasionally for another 5 minutes. The squash should start to soften slightly.
6. Pour in the coconut milk and bring the mixture to a gentle simmer. You’ll see the curry bubbling slightly, which means it’s time to reduce the heat.
7. Reduce the heat to low and add in the brown sugar and a pinch of salt to your taste (I usually use about 1 teaspoon). Stir well to combine all the flavors.
8. Let the curry simmer for about 10 to 15 minutes, or until the pumpkin pieces have softened. If you prefer a creamier sauce, you can simmer it for an additional 5 to 10 minutes until the pumpkin has mostly melted into the sauce.
9. Once done, taste and adjust the seasoning if necessary. The curry should be a perfect balance of sweet, savory, and spicy flavors.
10. Serve your Chicken Butternut Squash Curry over steamed rice or cauliflower rice for a low-carb option. Garnish with fresh coriander leaves for that final touch.

Notes

Serve with rice or cauliflower rice for a low carb option, and delicious Homemade Buttery Garlic Naan!

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.