Chris Butternut Squash Coconut Chicken Curry
A family favorite that has been passed down through the years - with a few tweaks. This curry is both flavorful and filling.
Ingredients
- 120 Grams Coconut Cream (1/2 Cup)
- 453 Grams Chicken, sliced into 2-inch by 1-inch Strips* (1 Pound)
- 906 Grams Butternut Squash, Peeled and cubed (2 Pounds)
- 30 Grams Fish Sauce (2 Tablespoons)
- 12.5 Grams Brown Sugar (1 Tablespoon)
- 3 Grams Salt (1/2 Teaspoon)
- 10 Grams Fresh Basil (1/2 Cup)
Instructions
- In a medium, heavy-bottom saucepan, bring the coconut cream to a gentle boil over medium heat. Reduce heat to maintain gentle boil and continue for 6 to 8 minutes, stirring occasionally. The cream with thicken and become fragrant.
- When tiny pools of oil glisten on the surface of the cream, add curry paste and stir until fully dissolved. Cook for 1 to 2 minutes.
- Add the chicken and stir-fry to coat evenly. Cook for 2 minutes.
- Increase heat and add coconut milk, squash, fish sauce, brown sugar, and salt. Stir well. Maintain a gentle boil and cook for 8 to 10 minutes, stirring occasionally.
- When the chicken is cooked through and the squash is tender, stir in half (1/4 cup) basil leaves. Remove from heat and transfer to a serving bowl. Sprinkle remaining basil leaves on top and serve over rice.
Notes
This recipe is a family favorite due to its flexibility. Here are some of the common changes we make:
- Use beef instead of chicken
- Use pumpkin or any hard winter squash (that's peeled and cubed) instead of butternut squash
- Use potatoes instead of squash, or mix 1 pound potatoes with 1 pound of squash
- Sweet potatoes also work well instead of butternut squash
- Sneak in more vegetables by adding chunks of zucchini or yellow squash about 3 minutes before adding the basil.