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Recipe

Curried Chicken Stew with Squash and Cashews

Scott Phillips

Servings: 4

Sweet, deeply colored buttercup and kabocha squash are the top choices for this aromatic stew. If neither squash is available, use sweet potatoes, peeled and cut into 1-inch chunks.

Ingredients

  • 1 13-1/2-oz. can coconut milk, unstirred
  • 2 Tbs. Thai red curry paste
  • 3 Tbs. fish sauce
  • 2 Tbs. packed light brown sugar
  • 1 lb. peeled buttercup or unpeeled kabocha squash, seeded and cut into 1-1/4-inch pieces
  • 1/2 cup salted cashews
  • 1 lb. boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices
  • Kosher salt
  • 1 small yellow onion, cut into 1/2-inch wedges
  • 2/3 cup torn fresh basil leaves

Nutritional Information

      Calories (kcal) : 490
      Fat Calories (kcal): 280
      Fat (g): 31
      Saturated Fat (g): 20
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 65
      Sodium (mg): 1560
      Carbohydrates (g): 28
      Fiber (g): 3
      Protein (g): 30

Preparation

  • Measure 3 Tbs. of the thickened cream from the coconut milk and put it in a 6-quart pot. Whisk in the curry paste and cook over medium-high heat, whisking frequently, until the mixture is fragrant and slightly darker, about 5 minutes. Stir the coconut cream and milk remaining in the can until well combined and add to the pot along with the fish sauce, brown sugar, and 1 cup water; whisk until combined. Bring to a simmer and add the squash. Partially cover, turn the heat down to medium, and continue simmering, stirring occasionally, until the squash is almost tender, 8 to 12 minutes.
  • Meanwhile, toast the cashews in a small skillet over medium-high heat, stirring frequently, until dark in spots, about 4 minutes. Set aside.
  • Season the chicken with salt and add it and the onion to the pot, stirring gently to separate the chicken pieces. Return to a simmer, partially cover, and cook, stirring occasionally, until the chicken is cooked through and the squash is tender, about 5 minutes. Stir in the cashews and basil and serve.

Serve with jasmine rice, if you like.

Reviews

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Reviews

  • NikkiR | 12/15/2013

    We loved this! Quick, easy and delicious. I made it with leftover roast chicken and kabocha squash and upped the heat with a bunch of samba oelek at the end. I thought the cashews were a great addition.

  • Brenfren | 12/06/2013

    Nice one pot meal. I don't think it really needed the cashews. Next time I would try it with more curry paste to kick up the flavor a bit, and with a little less water. Used a sugar pie pumpkin instead of the recommended squash, which worked fine.

  • FreddieFlea | 11/14/2013

    Good and really easy. I didn't have either squash, so used sweet potatoes, which I always have. I don't like cashews, so used roasted peanuts.Tip: roast raw peanuts with 1 tsp peanut oil and salt in 350 oven about 15 minutes. They are great.

  • shannonalexander | 10/17/2013

    We've made this a couple of times for dinner,and we really enjoy it. We serve it over rice.

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