I’ve been on an exotic kick lately, and am absolutely loving the magic that happens when you put red curry and coconut milk together. Great depth of flavor makes this dish feel like you’ve cooked a very special meal. The umami (savory taste, one of the five basic tastes) and subtle sweet flavors are like yin and yang for your taste buds. All this, and it comes together in no time! Enjoy.
Feel free to make it your own by changing up the veggies…throw in green beans, kale, potatoes, shitake mushrooms, zucchini or multi-colored bell peppers. Serve over Asian noodles, naan bread…or anything that will soak up this luscious sauce. 🙂
If you enjoy this, you will LOVE Thai Coconut Curry Soup with Shrimp!!
The red curry paste is readily available in your local grocery store. If you can’t find the fish sauce there, your local Asian market will have it for sure.
Combine coconut milk, curry paste, sugar, fish sauce and additional curry if using. Add to the pan along with the butternut squash and chicken and simmer covered for 15 minutes.
- 1-2 pounds chicken cut into bite size slices (boneless skinless thigh meat works best)
- 1 can (14ounces) coconut milk (you can find low fat coconut milk at Trader Joes)
- 4 tablespoons red curry paste
- 2 tablespoons Asian fish sauce (Do NOT be afraid! The dish does not taste fishy at all.)
- 1 tablespoon fresh ginger (or 1 teaspoon ground)
- 1 teaspoon curry powder (optional)
- 3 garlic cloves, minced or grated
- 1 tablespoon brown sugar
- ½ onion, large dice
- 1 red, yellow or orange bell pepper cut into small strips
- 1 small butternut squash cut into bite size pieces
- ½ cup chicken stock
- Cilantro for garnish
- Rice for sopping up the amazing sauce
- Heat 2 tablespoons of oil in a large heavy based skillet or Dutch oven on medium high heat. Season chicken with salt and pepper and cook until nicely browned. Remove from pan.
- Add another tablespoon of oil along with the onions, cooking until softened. Then add garlic and ginger, cooking until just fragrant. Pour in the ½ cup chicken stock and loosen any browned bits from the bottom of the pan.
- In a small bowl combine coconut milk, curry paste, sugar, fish sauce and additional curry if using. Add to the pan along with the butternut squash and chicken. Bring to a boil. Reduce to simmer and cook covered for 15 minutes.
- Stir in the bell peppers and continue to cook for another 5-10 minutes until peppers are tender and sauce has thickened.
- Garnish with cilantro. Enjoy served in a shallow bowl over rice to allow for plenty of sauce!
