Curried Chicken Stew With Squash And Cashews Recipe

Name: Curried Chicken Stew With Squash And Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 13 1/2 oz can coconut milk, unstirred; 2 Tbsp. Thai red curry paste; 3 Tbsp. fish sauce; 2 Tbsp. packed light brown sugar; 1 lb peeled buttercup or unpeeled kabocha squash, seeded and cut into 1 1/4 inch chunks; 1/2 c salted cashews; 1 lb boneless, skinless chicken breast halves, cut crosswise into 1/4 inch slices; kosher salt; 1 small yellow onion, cut into 1/2 inch wedges; 2/3 c torn fresh basil leaves

Servings: persons

1 13 1/2 oz can coconut milk, unstirred
2 Tbsp. Thai red curry paste
3 Tbsp. fish sauce
2 Tbsp. packed light brown sugar
1 lb peeled buttercup or unpeeled kabocha squash, seeded and cut into 1 1/4 inch chunks
1/2 c salted cashews
1 lb boneless, skinless chicken breast halves, cut crosswise into 1/4 inch slices
kosher salt
1 small yellow onion, cut into 1/2 inch wedges
2/3 c torn fresh basil leaves

1
Measure 3 Tbsp of the thickened cream from the coconut milk and put it in a 6 quart pot. Whisk in the curry paste and cook over medium high heat, whisking frequently, until the mix is fragrant and slightly darker, about 5 minutes. Stir the coconut cream and milk remaining in the can until well combined, and add to the pot along with the fish sauce, brown sugar and 1 cup of water. Whisk until combined. Bring to a simmer and add the squash. Partially cover, turn the heat down to medium, and continue simmering, stirring occasionally, until the squash is almost tender, 8-12 minutes.
2
Meanwhile, toast the cashews in a small skillet over medium high heat, stirring frequently, until dark in spots, about 4 min. Set aside
3
Season the chicken with salt and add it and the onion to the pot, stirring gently to separate the chicken pieces. Return to a simmer, partially cover, and cook, stirring occasionally, until the chicken is cooked through and the squash is tender, about 5 minutes. Stir in the cashews and basil, and serve.

1059

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 13 1/2 oz can coconut milk, unstirred, 2 Tbsp. Thai red curry paste, 3 Tbsp. fish sauce, 2 Tbsp. packed light brown sugar, and more.

Yes, Curried Chicken Stew With Squash And Cashews falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Chicken Stew With Squash And Cashews

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