Curried Chicken Stew With Squash And Cashews

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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

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How did you like this recipe?

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.

That's it — enjoy your meal!