Thai Red Curry Chicken with Squash
This classic Thai-inspired curry cooks in one pot with plenty of rich broth to spoon over coconut rice. Smarts: The ingredients in the curry will steam in the c
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Cooking tools:
- Food processor
- Dutch oven
- Saute pan
- Microwave
- Stove
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Mixing bowl
- Airtight container
- Serving bowl
- Refrigerator
- Lime press
Ingredients
- 4 cups Squash, kabocha, diced (sub butternut squash cubes; fresh or frozen)
- 1 Bell peppers, red, diced
- 2 stalks Lemongrass, fresh, finely diced (sub 1 tsp lemongrass paste / stalk)
- 1 tsp Ginger, fresh, grated
- 1 lb Chicken breasts, boneless and skinless, cubed
- 1 Limes, wedges
- 1/4 cup Cilantro leaves
- 2 Tbsp Oil, cooking
- 2 Tbsp Curry paste, red, more or less, to taste
- 1 cup Coconut milk, light
- 1/2 cup Water
- 1 Tbsp Fish sauce
- 1 tsp Honey
- 12 oz Cauliflower florets
- 1 Tbsp Butter
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