We are HUGE fans of Thai food and I am always looking for easy Thai recipes that I can make at home.
This Thai Curry with Chicken & Butternut Squash is such a Fall seasonal dish.
With the addition of Butternut Squash, a favorite ingredient of mine.
The inspiration for this dish came from a Thai restaurant we have eaten at that had the most incredible Pumpkin Curry and I just had to recreate it with a twist! After reading a few recipes online for details I then created this thai curry with chicken & butternut squash recipe…and it came out great first time…..which doesn’t always happen I can tell you!
This thai curry with chicken & butternut squash is great on it’s own with crusty bread or served over rice.
I hope you love it as much as we did!
What’s your favorite Fall ingredient and how do you use it??
This is our LAST RECIPE for a while as tomorrow we are starting a new series for the month of October – 31 Days: Walking Out A Step Of Faith.
For more information about this series, click HERE
Come back tomorrow to find out much more about what to expect in the month of October!
To make Thai Curry with Chicken & Butternut Squash
2 chicken breasts, diced into bite-sized pieces
1/2 onion, sliced thinly
4 cloves garlic, diced
1lb butternut squash, diced
1 C chicken stock
4tbsp Thai chili paste
1 tbsp fresh ginger
2 tbsp Thai fish sauce
1 tsp brown sugar
juice of 1 lime
2 tbsp Sriracha hot sauce (less if you don’t want a slight kick!)
1 red bell pepper, diced
6 mushrooms, sliced
1 x 13oz can coconut milk
2 tsp coriander
small bunch of fresh cilantro, chopped finely
In a pot, cook the butternut squash and chicken stock for about 10 minutes until the squash begins to soften. Drain and set aside.
In a small bowl, mix the Thai chili paste, fresh ginger, Thai fish sauce, brown sugar, lime juice, sriracha and coriander. Whisk ingredients together so there are no lumps.
In a wok, cook the chicken, onion and garlic on a medium heat until the chicken is beginning to brown.
When chicken is cooked, add the squash (including any additional chicken stock). Cook for 2 minutes.
Add the wet seasonings to the wok and stir so all the ingredients are coated. Cook for 3 minutes to release the spices.
Add the mushrooms and bell pepper and coconut milk to the wok and stir. Cook for a further 5-10 minutes until the butternut squash is soft and falling apart (time will vary depending on the size of the pieces of squash).
Add the cilantro to the wok right before serving and mix in.
Serve with rice or chunky bread for soaking up the delicious sauce, sprinkle with peanuts and cilantro.