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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, kabocha squash and chicken breast curry. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really 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 well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Kabocha Squash and Chicken Breast Curry is something which I’ve loved my entire life.

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

The ingredients needed to make Kabocha Squash and Chicken Breast Curry:
  1. Take 1 Chicken breast
  2. Make ready 1/4 Kabocha squash
  3. Make ready 1 tbsp Grated ginger
  4. Prepare 1 slightly more than a tablespoon Curry powder
  5. Prepare 400 ml Coconut milk
  6. Take 1 tbsp Fish sauce
  7. Get 1 tbsp Oyster sauce
  8. Make ready 1 1/2 tsp Salt
  9. Get 1 tsp Artificial sweetener (or sugar)
  10. Prepare 1 Salt and pepper
  11. 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:
  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.

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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