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
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!