This one pot curry is simple to make and easy on the wallet.
This dish comes together in 45 min - 1 hour and will feed 4 - 6. Extra hungry? Serve over rice for a larger meal!
Ingredients:
1package Fresh Chicken Thighs or Breasts
2 Acorn Squash / 1 Large Butternut Squash
1 package Red Curry Paste
1 Can Coconut Milk
Cilantro to Garnish
How to:
- Plate Chicken thighs, pat dry and season on both sides with salt
- Halve Squash, removing seeds and outer skin. Chop into 1” pieces.
- Add Coconut Milk and Curry Powder to saucepan or dutch oven. Stir until combined.
- Place Chicken Thighs into pan, then fill on the space around with squash pieces.
- Bring contents to a boil, put a fitted lid on and decrease heat to Low
- Braise for 30-45 Min until Chicken Thighs read at least 165°
- Move Chicken to a platter and divide curry and squash into 4-6 bowls.
- Shred Chicken at the table adding to each bowl.
- Dress with Cilantro and Enjoy!
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