Chicken & Butternut Squash Curry 🍛 🤗
Welcome to your new go-to chicken thigh curry! This easy Thai chicken and butternut squash curry truly deserves the spot it’s had on our dinner table (and in our freezer) for YEARS now. Imagine a cross between a Thai red curry and a chicken satay curry – with hidden veggies – and you get the idea. It’s creamy, tomato-y, peanut-y. Make it on the stove top, in the slow cooker, or in the pressure cooker. Perfect!
butternut squash, chopped into small(ish) pieces
A few simple kitchen cupboard spices [curry powder, chili powder, turmeric]
garlic (quite a lot) and ginger
chicken thighs, chopped
Thai curry paste
coconut milk, canned tomatoes & peanut butter
honey (adds a touch of sweetness to balance the sharper flavours)
yummy garnishes: coriander, peanuts & (very optional) lime
yummy sides: rice, poppadoms, yoghurt
How to make it:
•Sprinkle spices (curry, turmeric, chili powder) over chopped butternut squash.
•Soften garlic and ginger and brown chicken.
•Stir in peanut butter, red curry paste, and honey, then the tomatoes and butternut squash.
•Let the curry simmer until the butternut squash is soft (about 30 minutes), then squish most of the butternut squash into the curry. This will thicken it nicely!
•Serve with poppadoms, peanuts and coriander. For extra yum, I also serve my curry with rice and Greek yogurt on the side.