id="recipe">
Acorn Squash Curry
id="recipe">
Acorn Squash Curry
Warm savory squash in a red curry with healthy, hearty vegetables.
Servings: 6
Calories: 294kcal
Print
PinWidget not in any sidebars
Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons red curry paste
- 13.5 ounces coconut milk (1 can)
- 1 cup low-sodium chicken broth or vegetable broth
- 2 tablespoons brown sugar
- 2 teaspoons fish sauce
- 2 teaspoons fresh ginger minced
- 1 small acorn squash peeled, seeded and cut into large dice
- 1 medium-diced bell pepper optional
- 1 medium-diced onion
- 1 cup shiitake mushrooms stemmed and quartered (optional)
- 1 pound boneless, skinless chicken tenders (optional)
- ¼ cup cilantro chopped
- ¼ cup Thai basil chopped
- 1 scallion stalk chopped
- 1 lime juiced
- 1 Thai chile or jalapeño for garnish (optional)
- 2 cups cooked jasmine rice for serving
Widget not in any sidebars
Instructions
- Add approximately 1 tablespoon of oil to a saute pan on medium high heat. Once heated, add chicken and cook on each side for 3-4 minutes. Remove the chicken and let rest.
- Add approximately 1 tablespoon of oil, curry paste, and onions to the same saute pan. Toast the curry until fragrant for approximately 1-2 minutes. Add coconut milk, broth, brown sugar, fish sauce and ginger. Bring to a boil, turn heat to low and simmer for 8-10 minutes.
- Add acorn squash and cook for another 15 minutes. Dice chicken and add to pan along with bell pepper, and mushrooms. Cook for another 5-7 more minutes until the vegetables are tender.
- Remove from heat. Add lime, scallions, cilantro, jalapeño (or chile) and Thai basil leaves. Serve over jasmine rice.
Notes
Adapted From: Sur la table
Nutrition
Calories: 294kcal
Did you make this recipe?Mention @awheeler_ on instagram and hashtag it #foodetc. I want to see!!
Everything looks delicious, I can’t wait to try.
Thanks Aunt Tina!