Chicken Butternut Squash Curry

Several months ago my husband and I were fortunate to take a trip to Thailand.  Not too surprisingly, the food we enjoyed was a big part of the vacation.

Since then we have tried many of the Thai restaurants near us.  A few have had a couple authentic dishes but we are in love with one place in particular, Bangkok 54.  Every dish we have ordered has been shocking authentic and delicious.  I should preface this post by saying I have ordered a bunch of different dishes but my husband has not strayed away from the Drunken Noodles.

One particular menu item that I have fallen in love with is the Shrimp and Butternut Squash Curry.  It is based on a dish from the southern part of Thailand and I adore it.  I used this as my source of inspiration for making Chicken Butternut Squash Curry.

If you are looking for a smoky, spicy curry this is for you.  The natural sweetness of the squash is balanced well by the Serrano peppers and the chicken rounds out the entire dish.  My husband and I will be making this dish all winter long.

Chicken Butternut Squash Curry

1.5 lb of chicken breast, cut into 1" pieces

3 TBS of olive oil

1 onion, diced

3 garlic cloves, minced

2" ginger root, peeled and minced

salt

2 Serrano peppers, diced (ribs and seeds are optional)

1/2 cup of fresh cilantro, chopped (plus some for garnish)

1/4 cup of curry paste ( I used Hot but mild would be ok)

1 butternut squash. peeled and cut into 1" pieces)

1-14oz can of diced tomatoes (no salt added)

3 cups of low sodium vegetable broth

Heat the olive oil in a large heavy bottom pot over medium-high heat.  Add the chicken and cook for 4-5 minutes until browned on most sides.  Lower the heat to medium and toss in the onions, garlic and ginger.  Season with 1/2 tsp of salt.  Cook for 5 minutes until the onions are translucent.  Add in the peppers, cilantro and curry paste.  Cook for another 5 minutes, stirring frequently.  Stir in the butternut squash and diced tomatoes then combine well.  Season with 1/2 tsp of salt.  Add the vegetable broth and scrap the bottom of the pan with a wooden spoon.  Bring the mixture to a boil and then reduce to a simmer.  Cook for 30-40 minutes or until the squash is soft and the curry has thickened.  Garnish with some chopped cilantro and serve with rice or warm naan.  Enjoy!