Kabocha Squash and Chicken Breast Curry
Kabocha Squash and Chicken Breast Curry

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, kabocha squash and chicken breast curry. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Red Thai curry with chicken and Kabocha squash is quite simple and is delicious with a tinge of spiciness from the red curry paste. The extra creamy texture comes from the coconut milk and the Kabocha squash, creating just the perfect combination of a curry and stew dish. Cut the chicken breast into bite-sized pieces. Put grated ginger and vegetable oil in a pan and cook over low heat.

Kabocha Squash and Chicken Breast Curry is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Kabocha Squash and Chicken Breast Curry is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have kabocha squash and chicken breast curry using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Kabocha Squash and Chicken Breast Curry:
  1. Get 1 Chicken breast
  2. Make ready 1/4 Kabocha squash
  3. Prepare 1 tbsp Grated ginger
  4. Get 1 slightly more than a tablespoon Curry powder
  5. Get 400 ml Coconut milk
  6. Take 1 tbsp Fish sauce
  7. Prepare 1 tbsp Oyster sauce
  8. Make ready 1 1/2 tsp Salt
  9. Make ready 1 tsp Artificial sweetener (or sugar)
  10. Get 1 Salt and pepper
  11. Get 1 tbsp Vegetable oil

It's perfect for the fall when kabocha squash is in season. Cook Kabocha squash in boiling water and set aside in a strainer. Try not let it mushy or over-cooked. Pour the head of the coconut cream in a pan or pot, add yellow curry paste, then stir until well mixed over medium heat.

Instructions to make Kabocha Squash and Chicken Breast Curry:
  1. Cut the kabocha squash into bite-sized pieces. Peel some skin and lay in a heat resistant dish. Cover loosely with plastic wrap and microwave for 4 minutes at 500 W.
  2. Cut the chicken breast into bite-sized pieces.
  3. Put grated ginger and vegetable oil in a pan and cook over low heat. When the ginger is aromatic, turn the heat to medium and add the chicken.
  4. When the meat colour changes, add kabocha squash and stir fry briefly.
  5. Add curry powder and stir fry until aromatic.
  6. Add fish sauce and oyster sauce in the pan and mix.
  7. Add coconut milk and simmer for about 10 minutes over low-medium heat. Season with salt and artificial sweetener. Done.

Try not let it mushy or over-cooked. Pour the head of the coconut cream in a pan or pot, add yellow curry paste, then stir until well mixed over medium heat. If needed, add additional water to cover the squash, about a quarter-cup at a time. Add the squash and cook, stirring. Heat coconut oil over medium-high heat and add the onion and ginger.

So that is going to wrap this up with this special food kabocha squash and chicken breast curry recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!