Butternut Squash Coconut Curry
Thai coconut curry with butternut squash and optional chicken, flavor packed and delicious!
Servings: 4 people
Ingredients
- 1 tablespoon olive oil
- 3/4 cup red onion - finely diced
- 2 cloves garlic - minced
- 1/2 tablespoon fresh ginger - minced or 1 teaspoon powdered ginger
- dash cayenne pepper
- 1/2 teaspoon salt - plus more to taste
- 1/4 teaspoon ground coriander
- 2 tablespoons red curry powder
- 8 ounces vegetable broth or chicken stock
- 3 cups butternut squash - diced into chunks
- 1/3 cup chopped cilantro or 1 tablespoon dried cilantro
- 1 - 13.5 ounce can coconut milk
- 1/2 lime - juiced
- 1 1/2 tablespoons sugar
- 2 small chicken thighs or 1 large chicken thigh - sliced thinly - chicken breast will also work
- 2 teaspoons water
- 2 teaspoons cornstarch
Instructions
- In a medium to large pot, add olive oil, onions, garlic and fresh ginger and sauté until onions begin to soften.
- Add in the cayenne pepper, salt, coriander, and red curry powder to the onions mixture and stir for a minute so the spices get a little toasting on them.
- Add the vegetable broth or chicken stock, butternut squash, cilantro, coconut milk, lime juice and sugar and bring mixture to a boil then reduce to a bubbling simmer.
- Simmer for 10 minutes, stirring occasionally, then add in raw sliced chicken thigh or breast and continue cooking for another 8 minutes or until the chicken is cooked through and the butternut squash is fork tender.
- In a small bowl, mix together water and cornstarch and then whisk into curry, it will thicken it just slightly so it coats the rice.
- Taste and adjust salt to liking.
- Enjoy.