Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, kabocha squash and chicken breast curry. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Kabocha Squash and Chicken Breast Curry is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Kabocha Squash and Chicken Breast Curry is something that I have loved my entire life.
Pieces of sweet kabocha squash and eggplant break down into the coconut-milk-based sauce, thickening it and adding layers of flavor. This Thai red curry recipe has kabocha squash, garlic, ginger, and green bell peppers simmered in a coconut-curry sauce. What to buy: Kabocha is a squat winter squash with tender, sweet, orange flesh and a thin, dark green skin. Acorn or butternut squash is a good substitute if you can't find.
To begin with this recipe, we have to prepare a few components. You can have kabocha squash and chicken breast curry using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Kabocha Squash and Chicken Breast Curry:
- Take 1 Chicken breast
- Prepare 1/4 Kabocha squash
- Make ready 1 tbsp Grated ginger
- Prepare 1 slightly more than a tablespoon Curry powder
- Get 400 ml Coconut milk
- Prepare 1 tbsp Fish sauce
- Prepare 1 tbsp Oyster sauce
- Take 1 1/2 tsp Salt
- Make ready 1 tsp Artificial sweetener (or sugar)
- Take 1 Salt and pepper
- Get 1 tbsp Vegetable oil
Kabocha squash, kale and cauliflower are the perfect vehicles for a Thai curry. This recipe makes a big batch—because you're going to want leftovers. Curry is tasty especially when it's loaded up with fresh seasonal veggies. This one features kabocha, an Asian variety of winter squash, along with.
Steps to make Kabocha Squash and Chicken Breast Curry:
- Cut the kabocha squash into bite-sized pieces. Peel some skin and lay in a heat resistant dish. Cover loosely with plastic wrap and microwave for 4 minutes at 500 W.
- Cut the chicken breast into bite-sized pieces.
- Put grated ginger and vegetable oil in a pan and cook over low heat. When the ginger is aromatic, turn the heat to medium and add the chicken.
- When the meat colour changes, add kabocha squash and stir fry briefly.
- Add curry powder and stir fry until aromatic.
- Add fish sauce and oyster sauce in the pan and mix.
- Add coconut milk and simmer for about 10 minutes over low-medium heat. Season with salt and artificial sweetener. Done.
Curry is tasty especially when it's loaded up with fresh seasonal veggies. This one features kabocha, an Asian variety of winter squash, along with. Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh. Amongst the many squash varieties When simmered slowly in a delicious broth, curry, or stew, kabocha takes on a new depth of flavor. Check out traditional Japanese Simmered Kabocha.
So that’s going to wrap this up with this exceptional food kabocha squash and chicken breast curry recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
