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Thai Coconut Chicken Stew with Butternut Squash and Ginger
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Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 1 can (14 ounces) full-fat coconut milk
  • 2 tablespoons fresh ginger, minced
  • 3 garlic cloves, minced
  • 1 medium yellow onion, diced
  • 2 tablespoons red curry paste
  • 2 cups chicken broth
  • 1 tablespoon fish sauce
  • 2 tablespoons vegetable oil
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • Salt and black pepper to taste

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
  • Add the diced onion to the same pot. Cook for 3 minutes until it softens. Stir in the minced garlic and ginger and cook for 1 minute more.
  • Stir in the red curry paste and cook for 30 seconds to release its aroma. Return the chicken to the pot.
  • Pour in the chicken broth, coconut milk, and fish sauce. Add the cubed butternut squash. Bring the mixture to a simmer.
  • Reduce the heat to low, cover the pot, and cook for 20 minutes until the squash is tender and the chicken is cooked through.
  • Stir in the lime juice. Taste and adjust salt if needed. Ladle into bowls and top with chopped cilantro.

Notes

Cut the butternut squash into even cubes so it cooks at the same rate as the chicken. The stew thickens as it cools, so add a splash of broth when reheating leftovers. Skip the cilantro if you prefer a milder finish, or serve the stew over jasmine rice to soak up the broth.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife