Kabocha Squash and Chicken Red Curry
Servings: 4 servings
Calories: 433kcal
Print Recipe
Ingredients
- 500 g boneless skinless chicken thighs cut into chunks
- 400 g kabocha squash with or without skin, large cubes
- 1 Tbsp coconut oil or use your choice of oil
- 3 Tbsp red curry paste
- 400 g canned coconut milk not low-fat, well-shaken
- 200 g water
- 2 Tbsp fish sauce
- 1 tsp sugar
- 4 kaffir lime leaves
- Small handful of basil leaves
Instructions
- Preheat a large pot over medium heat. Add the coconut oil. Add the red curry paste and stir fry for 1 minute until aromatic
- Add the chicken pieces and stir fry until the chicken turns color, but is not fully cooked yet.
- Stir in the coconut milk, water, fish sauce, sugar, lime leaves, and kabocha squash. Bring it to a simmer and then cover and let it cook over low heat (to avoid boiling over) for about 5 minutes
- Have a taste and adjust the seasonings as needed. Stir in the basil leaves and turn off the heat
- Serve immediately
Nutrition
Serving: 1serving | Calories: 433kcal | Carbohydrates: 17g | Protein: 28g | Fat: 30g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 119mg | Sodium: 850mg | Potassium: 946mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3196IU | Vitamin C: 16mg | Calcium: 77mg | Iron: 4mg
