Monday, December 1, 2008

Thai Coconut Curry with Squash & Chicken

I hope everyone had a wonderful and safe Thanksgiving! I sure did, and feel about 10 pounds heavier because of it. Also, I got so tied up with work and eating this weekend I forgot that I didn’t have anything lined up to post, so sorry it’s been so long. I finally wasn’t in charge of the meal this year and went over to a friend’s house. We had 3 appetizers, turkey, 13 side dishes, and 3 desserts…a foodies dream come true, all I had to do was bring mashed potatoes and sweet potatoes (you think I’m from Idaho?) I will do a post about these a little later this week when I get all my pictures ready.
So onto the curry dish…I had an acorn squash hanging out on the counter this week and I thought I would throw it in a curry with some chicken and it was really good, I can’t wait to make this dish again. It’s really quick and with the exception of the cilantro, I had all the ingredients on hand. This is also a very quick dish to make, so it’s perfect to throw together after work. I like my curry dishes pretty spicy so I used a full (or rather heaping) tablespoon of curry paste, if you’re not a spice fan, you may want to cut back to a teaspoon or so and then add more to taste.

Thai Coconut Curry with Squash & Chicken

1 Acorn Squash, peeled and cut into ½ inch cubes
2 Shallots, chopped
1 Garlic Clove, chopped
1 Tablespoon Thai Green Curry Paste
1 Can Unsweetened Coconut Milk (reduced fat is fine in this dish!)
1 Teaspoon Fish Sauce, or more to taste
2 Teaspoons Dark Brown Sugar
1 Teaspoon Salt
2 Tablespoons Oil
1 Large Chicken Breast, cut into cubes
Cilantro, or Thai Basil, for garnish

Bring a medium sized pot of water to a boil over high heat. Add the squash and boil until just tender. Drain and set aside.
In a small food processor or blender combine the shallots, garlic, curry paste coconut milk, fish sauce, brown sugar, and salt, process to form a smooth sauce.
In a medium sized pot, add the oil and sauté the chicken until just browned. Add the curry sauce and squash and cook until fragrant and squash is very tender, about 5 minutes. Serve over rice if desired with cilantro or basil for garnish.


Pam said...

Mmmmm. This looks so good. I really need to make more Thai flavored dishes.

Glad you had a great Thanksgiving - looking forward to the potato recipes.

Greg said...

Thanks for the sweet potato casserole, Jason. Delicious! And I think we set a record for going through 10 pounds of mashed potatoes.

Jan said...

I adore curries of any description, the spicier the better. Hubby is a bit of a wimp, spice wise, but he has learnt to live with my curries. :-)

This looks and sounds yummy. I'm glad you had a happy Thanksgiving.