Red Curry with Chicken, Squash and Sweet Potatoes
Why order takeout when you can make it at home quickly? Mashing the squash and sweet potatoes at the end gives the dish a thicker texture without using flour. Serve the chunky stew-like curry with rice.
Preparation Time: 10 minutes
Cooking Time: about 40 minutes
Serves 4 to 6
12 boneless skinless Ontario Chicken Thighs, cut in half
Salt and pepper
3 tbsp (45 mL) vegetable oil
2 cloves Ontario Garlic, minced
1 Ontario Onion, chopped
1 Ontario Butternut Squash, peeled, halved, seeded and cut into large cubes
1 Ontario Sweet Potato, peeled and cubed
1 tbsp (15 mL) Thai red curry paste (or more to taste)
1 can (400 mL) light coconut milk
3 green onions, thinly sliced
2 tbsp (25 mL) finely chopped fresh Ontario Coriander Leaves
Season chicken with salt and pepper. In Dutch oven or large heavy-bottomed saucepan, heat 1 tbsp (15 mL) of the oil over medium-high heat. Add half of the chicken, cook, turning once, until golden brown, about 6 minutes. Transfer to plate; set aside. Add 1 tbsp (15 mL) of the oil; repeat with remaining chicken. Set aside.
Add remaining oil to Dutch oven. Stir in garlic, onion, squash and sweet potato. . Cook, stirring to coat mixture, about 4 minutes. Stir in red curry paste to coat vegetables. Add coconut milk and 1 cup (250 mL) water to pan.
Return chicken and any accumulated juices to Dutch oven; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked and squash is tender, about 20 minutes. Using potato masher, crush some of the squash and sweet potatoes. Divide chicken and squash mixture into bowls. Garnish with green onions and coriander.Nutritional Information:
1 Serving (When recipe serves 6):
PROTEIN: 33 grams
FAT: 20 grams
CARBOHYDRATE: 16 grams
CALORIES: 380
FIBRE: 3 grams
SODIUM: 395 mg
- Printed with permission from Foodland Ontario
