Kabocha Squash and Chicken Breast Curry
Kabocha Squash and Chicken Breast Curry

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Pieces of sweet kabocha squash and eggplant break down into the coconut-milk-based sauce, thickening it and adding layers of flavor. Learn how to make Thai Chicken Red Curry with kabocha squash at home. Thai Red Curry Chicken with sweet and tender kabocha squash.

Kabocha Squash and Chicken Breast Curry is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It's easy, it's fast, it tastes yummy. Kabocha Squash and Chicken Breast Curry is something that I've loved my whole life. They're fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook kabocha squash and chicken breast curry using 11 ingredients and 7 steps. Here is how you can achieve that.

Composition needed to serve Kabocha Squash and Chicken Breast Curry:

  1. 1 Chicken breast
  2. 1/4 Kabocha squash
  3. 1 tbsp Grated ginger
  4. 1 slightly more than a tablespoon Curry powder
  5. 400 ml Coconut milk
  6. 1 tbsp Fish sauce
  7. 1 tbsp Oyster sauce
  8. 1 1/2 tsp Salt
  9. 1 tsp Artificial sweetener (or sugar)
  10. 1 Salt and pepper
  11. 1 tbsp Vegetable oil

Toss in the chicken wings to coat evenly. Cover with plastic wrap and place in the refrigerator to. Kabocha squash, kale and cauliflower are the perfect vehicles for a Thai curry. This recipe makes a big batch—because you're going to want leftovers.

Directions to cook Kabocha Squash and Chicken Breast Curry:

  1. Cut the kabocha squash into bite-sized pieces. Peel some skin and lay in a heat resistant dish. Cover loosely with plastic wrap and microwave for 4 minutes at 500 W.
  2. Cut the chicken breast into bite-sized pieces.
  3. Put grated ginger and vegetable oil in a pan and cook over low heat. When the ginger is aromatic, turn the heat to medium and add the chicken.
  4. When the meat colour changes, add kabocha squash and stir fry briefly.
  5. Add curry powder and stir fry until aromatic.
  6. Add fish sauce and oyster sauce in the pan and mix.
  7. Add coconut milk and simmer for about 10 minutes over low-medium heat. Season with salt and artificial sweetener. Done.

Curry is tasty especially when it's loaded up with fresh seasonal veggies. I love this Kabocha Squash Lentil Curry! A creamy and healthy way to serve your favorite curry. Transfer the entire mixture to a blender or food processor and. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life.

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