Curried Kabocha Squash and Chicken Stew | Santa Cruz Farmers Markets

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, minced
• 3 cloves garlic, minced
• 2 pounds boneless, skinless chicken breast, cubed
• 1 small kabocha squash (about 3 pounds), peeled, seeded, and cut into 3/4-inch chunks
• 2 tablespoons fish sauce
• 1 (1-inch) knob of ginger, peeled and lightly smashed
• 1 1/2 tablespoons curry powder
• 1/2 cup coconut milk
• Kosher or sea salt and freshly cracked black pepper