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.
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
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.