Chock full of chicken, squash, and basil, this Thai Butternut Squash curry is a one-pot wonder. Not only is it healthy and dairy-free, it is perfectly adaptable to your tastes. Red curry, coconut milk and Thai basil gives the dish its deep flavor while the Thai chile adds a mild kick.
- 1 T. coconut oil
- 1 – 13.5 oz can coconut milk
- 2 T. red curry paste
- 1 medium butternut squash, halved, seeded and sliced into 1-inch cubes (1.5 lbs)
- 2 T. fish sauce
- 1.5 T. light brown sugar
- 3/4 cup chicken broth
- 1 lb boneless, skinless chicken thighs, sliced thinly
- 1 large red Thai chile, seeded and sliced into strips
- 1/2 cup Thai basil
- Combine base flavors: In a medium-sized pot, heat 1 T. coconut oil until melted. Add half the can of coconut milk and all the red curry paste. Stir and break up the paste until well incorporated, about 3 minutes.
- Cook butternut squash: To the pot, add the rest of the coconut milk and fish sauce. Add the butternut squash carefully and ensure every piece is covered by sauce. Adjust the temperature to high and bring the squash mixture to a boil. Cover, reduce the heat to medium, and let the squash simmer for 5-6 minutes. It should still be slightly firm and will soften completely when it is cooked with the chicken.
- Add chicken: Add the chicken broth, brown sugar, and chicken to the pot. Increase the temperature to medium-high and bring the mixture to a boil. Stir until the chicken turns opaque, about 3 minutes. Take the pot off the heat, and stir in the Thai basil leaves and sliced red chiles.
- Garnish: Serve with more Thai Basil leaves on top and over rice or another grain.
Keywords: One-Pot, Chicken, Curry, Thai, Butternut Squash, Fall, Autumn, Dairy-free, Healthy