S2Ep20-Thai Style Red Curry Chicken with Acorn Squash 泰式橡子瓜咖哩雞

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade curry paste can be healthier and more flavorful.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for fish sauce.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

Cut the acorn squash in half and remove the seeds.

Cut the acorn squash into 1.5 inch chunks.

Cut the tomato into large chunks.

Cube the onion into large 1 inch pieces.

Cut the chicken into 1 inch cubes, similar in size to the acorn squash.

Add half a can of coconut milk to a pan set at medium heat and stir.

Add red curry paste to the coconut milk and mix well, cooking for about 1 minute.

Once blended and oil rises to the top, add the chicken, garlic, onion, and tomato and mix for about 1 minute.

Increase heat to medium-high and let the mixture come to a boil.

Once boiling, add the acorn squash, kaffir lime leaves, lime juice, palm sugar, and a little fish sauce.

Bring back to a boil, then reduce heat to medium, cover, and let simmer for 20 to 25 minutes.

After 20 minutes, check the curry; the acorn squash should be tender and easily break apart.

Turn off the heat and serve the curry.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens