Petite Inspirations

In the name of inspiration and all things interesting to me and hopefully you.

Thai Chicken Curry with Pineapple, Cabocha Squash and Bamboo Shoot


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.

INGREDIENTS
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.

TIP: 
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.

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