Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, kabocha squash and chicken breast curry. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Pieces of sweet kabocha squash and eggplant break down into the coconut-milk-based sauce, thickening it and adding layers of flavor. Then I add a can of coconut milk to the cooker, along with a couple of alternating layers of diced eggplant, kabocha squash, and chicken pieces. Thai Red Curry Chicken with sweet and tender kabocha squash.
Kabocha Squash and Chicken Breast Curry is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Kabocha Squash and Chicken Breast Curry is something that I have loved my entire life. They’re nice and they look wonderful.
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 it.
The ingredients needed to make Kabocha Squash and Chicken Breast Curry:
- Get 1 Chicken breast
- Take 1/4 Kabocha squash
- Get 1 tbsp Grated ginger
- Take 1 slightly more than a tablespoon Curry powder
- Get 400 ml Coconut milk
- Get 1 tbsp Fish sauce
- Get 1 tbsp Oyster sauce
- Make ready 1 1/2 tsp Salt
- Take 1 tsp Artificial sweetener (or sugar)
- Prepare 1 Salt and pepper
- Prepare 1 tbsp Vegetable oil
Discover the nutty goodness of kabocha squash with this stellar sauce. (Laura Chase de Formigny for The Washington Post; food styling by Lisa Cherkasky for The Washington Post). This Thai red curry recipe has kabocha squash, garlic, ginger, and green bell peppers simmered in a coconut-curry sauce. What to buy: Kabocha is a squat winter squash with tender, sweet, orange flesh and a thin, dark green skin. Acorn or butternut squash is a good substitute if you can't find.
Steps to make Kabocha Squash and Chicken Breast Curry:
- 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.
- Cut the chicken breast into bite-sized pieces.
- 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.
- When the meat colour changes, add kabocha squash and stir fry briefly.
- Add curry powder and stir fry until aromatic.
- Add fish sauce and oyster sauce in the pan and mix.
- Add coconut milk and simmer for about 10 minutes over low-medium heat. Season with salt and artificial sweetener. Done.
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. Curry is tasty especially when it's loaded up with fresh seasonal veggies. This one features kabocha, an Asian variety of winter squash, along with. 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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