Thai Chicken Curry with Butternut Squash

This delightful Thai Chicken Curry with Butternut Squash combines the rich, aromatic flavors of traditional Thai curry paste with the sweetness of roasted butternut squash. The tender chicken melds beautifully with coconut milk, creating a creamy yet light sauce that coats the vegetables perfectly. This dish is not only satisfying but also meets various dietary needs, making it a great choice for a wholesome dinner.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 2 cups butternut squash, peeled and cubed
• 1 can (14 oz) coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red bell pepper, sliced
• 1 cup spinach leaves
• Fresh cilantro, for garnish
• Lime wedges, for serving
• Salt and pepper, to taste

Instructions:

1. In a large skillet or wok, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
2. Add the minced garlic and ginger, cooking for an additional minute until fragrant.
3. Stir in the Thai red curry paste and cook for 1-2 minutes, allowing the flavors to develop.
4. Add the chicken pieces to the skillet, cooking until they are no longer pink, about 5-7 minutes.
5. Incorporate the cubed butternut squash, coconut milk, fish sauce, and brown sugar. Stir to combine and bring to a gentle simmer.
6. Cover the skillet and let it cook for about 15-20 minutes, or until the butternut squash is tender.
7. Add the sliced bell pepper and spinach leaves, cooking for another 5 minutes until the vegetables are wilted.
8. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.