Chicken Butternut Squash Red Curry
A deliciously cozy one-pot chicken curry that is perfect for the cooler weather!
Servings: 4
Ingredients
- 1 pound (454 g) boneless skinless chicken thighs cut into 1-inch chunks
- Kosher salt to taste
- Black pepper to taste
- 3 tablespoons (42 g) coconut oil divided
- 4 cups (560 g) small diced butternut squash
- 4 small baby bok choy thinly sliced, green tops and thicker bottoms separated
- 1 small yellow onion peeled and thinly sliced
- 1 green bell pepper cored and thinly sliced
- 1 red bell pepper cored and thinly sliced
- 4 tablespoons (60 g) red curry paste
- 1 tablespoon grated fresh ginger
- 1 tablespoon grated fresh garlic
- 1 tablespoon grated lemongrass
- 15 ounce (425 ml) can coconut milk
- 3 cups (710 ml) chicken stock
- 15 ounce (425 g) can chickpeas drained and rinsed
- 2 tablespoons minced cilantro
- White rice for serving
Instructions
- Lightly season the chunked chicken thighs with kosher salt and black pepper.1 pound boneless skinless chicken thighs, Kosher salt, Black pepper
- In a large 12-inch high sided skillet add 2 tablespoons coconut oil and set over medium-high heat.2 tablespoons coconut oil
- When the oil is hot add in the chicken and cook until the outside of the chicken is browned, about 5-7 minutes.
- Remove the chicken from the skillet and set aside.
- In the same skillet add the remaining tablespoon of coconut oil and let melt.1 tablespoons coconut oil
- Once melted add in the butternut squash, bottoms of the baby bok choy, yellow onion, and sliced bell peppers.4 cups small diced butternut squash, 4 small baby bok choy, 1 small yellow onion, 1 green bell pepper, 1 red bell pepper
- Saute until the peppers and onions just start to soften, about 5 minutes.
- Add in the red curry paste, grated fresh ginger, grated fresh garlic, and grated fresh lemongrass.4 tablespoons red curry paste, 1 tablespoon grated fresh ginger, 1 tablespoon grated fresh garlic, 1 tablespoon grated lemongrass
- Stir to evenly coat the vegetables and saute for a few more minutes or just until fragrant.
- Pour in the coconut milk and chicken stock and stir to combine.15 ounce can coconut milk, 3 cups chicken stock
- Add in the cooked chicken with its juices and the can of chickpeas.15 ounce can chickpeas
- Lower the heat to medium and gently simmer the curry until the butternut squash is tender, about 10 minutes.
- Turn off the heat, and stir in the minced cilantro and sliced green tops of the baby bok choy. The warmth of the curry will soften the baby bok choy tops.2 tablespoons minced cilantro
- Serve spooned over white rice.White rice
Video
Notes
When I make curry I always use the full jar (4 ounce) which is about 6/7 tablespoons.
The more curry paste you use the spicier the curry will get but in my opinion, the store-bought red curry paste is not hot at all. I always add extra ginger/garlic/lemongrass to my curry even though it’s included in the red curry paste. This is optional but I really think it makes a super flavorful curry.
I do not like my curry to be overly sweet so with the addition of butternut squash I don’t think it needs more sweetness. However, if you want to add a little sweetness dark brown sugar/coconut sugar/honey are all great options. I would add 1-2 tablespoons.
I like to cook the baby bok choy in 2 steps because if the green tops cook for too long they get too soft and turn an ugly shade of green.
If you want a thinner curry add in 1-2 more cups of chicken stock.
Nutrition
Serving: 1 serving | Calories: 778 kcal | Carbohydrates: 55 g | Protein: 38 g | Fat: 48 g | Saturated Fat: 36 g | Trans Fat: 1 g | Cholesterol: 113 mg | Sodium: 774 mg | Potassium: 1602 mg | Fiber: 14 g | Sugar: 15 g
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