Sunday, November 13, 2011

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
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!


  1. oh what a fun dish! this looks amazing, i can't wait to try!

  2. What a magnificent view. The dish looks good too!


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