Chicken and Acorn Squash in Thai Curry Sauce

Chicken and Acorn Squash in Thai Curry Sauce

This curry is mild and super flavorful. The squash lends a sweetness to the dish and sauce is perfectly balanced between spicy, rich and tangy.

Serves 4

Prep Time: 5-10 minutes

Total Time: 20 minutes


2 tablespoons olive oil

1 small red onion, halved through the stem and cut into thin strips

2 cloves garlic, chopped

1 large jalapeño, half chopped and half cut into thin rounds for garnish

1 medium acorn squash (sub 1/2 butternut squash or 1 delicata squash), chopped into 2-inch pieces

1 heaping tablespoon green curry paste

2 1/2 cups low sodium chicken broth or stock

1 cup coconut milk

1 cup cherry tomatoes, halved

2 cups shredded rotisserie chicken breast

1 cup fresh or frozen peas

1/2 cup cilantro leaves, roughly chopped

2 limes, one juiced, and one cut into wedges

3 cups cooked quinoa or rice

Kosher salt

Ground black pepper


In a large skillet, warm olive oil over medium heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, chopped jalapeño, chopped squash, thai curry paste, chicken broth, coconut milk and cherry tomatoes. Increase heat to medium high and bring to a simmer. Cook until squash is softened, about 12-15 minutes.

Stir in shredded chicken and peas and season to taste with the juice of 1 lime, salt and pepper. Garnish with chopped cilantro, sliced jalapeños and lime wedges. Serve over cooked quinoa or rice.

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