Thai Red Curry with Butternut Squash and Chicken
Servings: 4
Ingredients
- 1.25 pounds boneless skinless chicken breasts (~3 small)
- 2 cups Jasmine rice or other long grain rice
- 2 tablespoons organic canola or other oil of choice
- 2-4 tablespoons Thai red curry paste (amount used depends on the spiciness of your brand)
- 4 cups peeled and cubed butternut squash (¾ inch cubes)
- 1 14 ounce can full fat coconut milk
- 1 tablespoon fish sauce (optional)
- 3 cups warm water
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon soy sauce or tamari if gluten free
- Juice of 4 limes
- ⅓ cup julienned fresh basil
- ⅓ cup chopped fresh cilantro
Instructions
- Bring a large pot of water to a rolling boil. Add the chicken breasts, reduce the heat to a simmer, and let cook for about 20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. [Exact time will vary, depending on the size of your chicken breasts.] When done, use tongs to remove the chicken to a plate & set aside to cool.
- Meanwhile, place the rice and 4 cups of water in a rice cooker or small lidded pot. Cook in the rice cooker or according to package instructions until done. Set aside for later.
- Once the chicken is cool enough to handle, use your fingers to shred it into bite sized pieces and set aside.
- Next, start the curry. In a large enameled cast iron dutch oven, heat the two tablespoons of canola oil over medium-high heat. Add the curry paste and butternut squash and cook for about 5 minutes, until fragrant. I used 4 tablespoons of the Thai Kitchen curry paste because it was somewhat bland... if you use a spicier brand like Mae Ploy, you'll probably only need 2 tablespoons.
- Add the coconut milk, fish sauce, and water to the dutch oven. Bring to a boil, then reduce to a simmer and cover. Let cook for about 15 minutes, or until the squash is tender.
- Once the squash is tender, stir in 1 teaspoon salt, 1 teaspoon ground black pepper, and 1 tablespoon soy sauce. Add the chicken and simmer for 5 minutes, until warmed through.
- Finally, turn off the heat and stir in the lime juice, basil, and cilantro. Add a scoop of white rice to each serving bowl, and spoon the warm curry over top. Enjoy!