Butternut Chicken Curry

Butternut Chicken Curry

1 small butternut squash, peeled, seeded and diced
1 (14 oz) can unsweetened coconut milk, lite or regular
1 heaping T mild Indian curry paste (such as Patak's)
1 medium onion, diced
3-4 chicken breasts, cut into bite size pieces
1 T brown sugar
1 T Thai fish sauce

Place squash in a microwave-safe dish and add enough water to just cover bottom of dish.  Cover and microwave for several minutes until squash is very tender.  Drain water.  Mash squash slightly and set aside.

Bring 1/2 C of coconut milk and curry paste to a simmer in a large skillet over medium heat, whisking constantly. Add onion and saute for 5 minutes.  Stir in remaining coconut milk, sugar and fish sauce.  Then add chicken and squash.  Simmer until chicken is cooked through, stirring often, 6-8 minutes.  Serve over rice, couscous or pilaf.

**I used quinoa, my grain of choice.  I absolutely love this meal.  A meal all in one bowl makes me happy, it feels like fall!
**From Keeping Up Cookbook
**PS. Rock was thrilled that his dinner was the one photographed...cute guy.

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