This thai inspired curry is sweet, spicy, and oh so good! If you like coconut and a little spice, try this recipe yourself. It’s exotic and different compared to your average chicken stew.
1 small (about 2 cups) cabocha squash, cut into 1/2″ cubes
2 tablespoons olive oil
2 chicken breasts, cut into 1/2″ cubes
1 small onion, sliced
3 cloves garlic, diced
1 thumb of ginger, diced
2 cups pineapple
2 cups bamboo shoot, sliced
1 can unsweetened coconut milk
1/2 can or 2 oz. of red curry paste (add more to make it hotter)
WHAT TO DO
In a medium pot, heat olive oil over medium-heat. Add the onions and cook for 1 minute. Add the garlic and ginger and cook for another minute. Add the chicken and cook for 5 minutes or until almost cooked through. Add the pineapple and cook another 5 minutes. Add the bamboo shoot, coconut milk, squash, and curry paste. Mix thoroughly. Simmer for 10-15 minutes or until the squash is soft and cooked through. Garnish with cilantro.
If you have extra time, roast the cabocha squash in the oven before hand for a more smoked flavor. Add to curry when almost complete.