Perfect Chicken Butternut Squash (Printer-Friendly)

Tender chicken thighs simmered with butternut squash, coconut milk, peanut butter, and Thai spices for a vibrant dish.

# List of Ingredients:

→ Vegetables

01 - 1 pound butternut squash, peeled and cubed

→ Spices

02 - 1 teaspoon chili powder
03 - 1 teaspoon curry powder
04 - ½ teaspoon turmeric

→ Aromatics

05 - 6 cloves garlic, crushed
06 - 2 inches fresh ginger, peeled and finely chopped

→ Protein

07 - 2 pounds chicken thighs, cut into small pieces

→ Canned Goods and Pastes

08 - 14 ounces coconut milk (1 can)
09 - 3 tablespoons crunchy or smooth peanut butter
10 - 3 tablespoons Thai red curry paste, preferably authentic
11 - 28 ounces chopped tomatoes (2 cans)

→ Sweetener

12 - 1 tablespoon honey

→ To Serve

13 - Fresh coriander (cilantro), crushed peanuts, and natural yogurt
14 - Cooked rice and poppadoms

# Preparation Steps:

01 - In a large bowl, toss the butternut squash with chili powder, curry powder, and turmeric. Set aside.
02 - Heat a large drizzle of oil in a spacious pan over medium heat. Add crushed garlic and chopped ginger; cook for 2 minutes until fragrant. Add chicken pieces and cook for about 2 minutes until the exterior turns white.
03 - Push the chicken to one side of the pan. Pour in coconut milk, then add peanut butter, Thai red curry paste, and honey. Stir together at the bottom of the pan to form a smooth sauce.
04 - Add chopped tomatoes and the spiced butternut squash with its seasoning to the pan. Stir well to combine.
05 - Cover the pan and simmer on medium-low heat for 30 minutes until the chicken is cooked through and the squash is tender. Mash about half of the squash into the sauce to thicken the consistency.
06 - Serve the curry hot over cooked rice, garnished with fresh coriander and crushed peanuts. Accompany with natural yogurt and poppadoms as desired.

# Additional Suggestions:

01 - For stove-top cooking, cover the pan during the first half of simmering, then uncover to thicken the sauce in the final 15 minutes.
02 - To adapt for slow cooker, reduce tomatoes to one can and add tomato paste; cook on low for 6 to 8 hours, then mash squash before serving.
03 - In pressure cooker, cook under high pressure for 7 minutes with quick release.
04 - Use pre-chopped frozen butternut squash to reduce preparation time.
05 - Adjust chili powder and curry paste amounts according to preferred spice level.
06 - Freezes well for up to 3 months; reheat gently on stove or microwave.

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