Favors Kabocha Squash and Chicken Breast Curry Recipes

Kabocha Squash and Chicken Breast Curry. Pieces of sweet kabocha squash and eggplant break down into the coconut-milk-based sauce, thickening it and adding layers of flavor. This Thai red curry recipe has kabocha squash, garlic, ginger, and green bell peppers simmered in a coconut-curry sauce. What to buy: Kabocha is a squat winter squash with tender, sweet, orange flesh and a thin, dark green skin.

Often overlooked kabocha squash are widely available in the market. They are perfect to make this beautiful, creamy soup with fragrant Thai flavors. Learn how to make Thai Chicken Red Curry with kabocha squash at home. You can have Kabocha Squash and Chicken Breast Curry using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Kabocha Squash and Chicken Breast Curry

1. You need 1 of Chicken breast.
2. Prepare 1/4 of Kabocha squash.
3. You need 1 tbsp of Grated ginger.
4. It's 1 of slightly more than a tablespoon Curry powder.
5. Prepare 400 ml of Coconut milk.
6. Prepare 1 tbsp of Fish sauce.
7. It's 1 tbsp of Oyster sauce.
8. It's 1 1/2 tsp of Salt.
9. Prepare 1 tsp of Artificial sweetener (or sugar).
10. You need 1 of Salt and pepper.
11. You need 1 tbsp of Vegetable oil.

Kabocha squash, kale and cauliflower are the perfect vehicles for a Thai curry. This recipe makes a big batch—because you're going to want leftovers. Curry is tasty especially when it's loaded up with fresh seasonal veggies. This one features kabocha, an Asian variety of winter squash, along with.

Kabocha Squash and Chicken Breast Curry step by step

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..

Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh. Amongst the many squash varieties When simmered slowly in a delicious broth, curry, or stew, kabocha takes on a new depth of flavor. Check out traditional Japanese Simmered Kabocha. This Kabocha Squash Recipe (Japanese pumpkin) with mushrooms and chicken makes a great pumpkin squash one-pan wonder for easy With added mushrooms and ground chicken, it makes a great kabocha pumpkin squash meal combo. Just add all the ingredients to a bag and freeze for later.