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–+ servings
Diced acorn squash, chicken, scallions, and onions cooked in a red curry and coconut milk sauce over a bed of rice.

Acorn Squash Curry

Warm savory squash in a red curry with healthy, hearty vegetables.
Total Time: 35 minutes
Servings: 6
Calories: 294kcal
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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

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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
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