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

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.

(6 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Coconut Milk
Buy Now
IN THIS RECIPE
Thai Curry Paste
Buy Now
IN THIS RECIPE
Asian Fish Sauce
Buy Now
FEATURED
Artichokes

Reviews

Rate or Review

Reviews (6 reviews)

Hassab | 07/31/2020
I love discovering things like this with Fine Cooking that are quick, tasty, and versatile. I already had the sauce simmering before I realized I didn't have the squash or the cashews, but the sauce itself is so tasty it seems like you could use it with almost anything. This time I did potatoes, peanuts, and leftover roast chicken but I love the previous poster's ideas of pumpkin and sweet potatoes. I'll keep this one on hand!
user-3164399 | 12/13/2019
Very good! I served over rice in a big soup bowl. Made the mistake of letting the chicken cook too long in the pot. Best if you really give it just 5 or so minutes.
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.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Curried Chicken Stew with Squash and Cashews
Yield: 4 servings
Cuisine: Asian
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