Minced Chicken With Chickpeas and Butternut Squash In A Panang Curry Sauce

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

panang curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade curry paste can be healthier and red curry paste is more accessible.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add minced chicken and cook until browned, about 5-7 minutes.

Stir in onion, garlic, and ginger; sauté until fragrant, about 2-3 minutes.

Add butternut squash and chickpeas; cook for 5 minutes, stirring occasionally.

Mix in panang curry paste and cook for another 2 minutes.

Pour in coconut milk and stir to combine; bring to a simmer.

Add fish sauce, lime juice, and brown sugar; stir well.

Reduce heat and let simmer for 10-15 minutes, until squash is tender.

Add red bell pepper and cook for an additional 2 minutes.

Season with salt to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens