Enjoy a flavorful chicken and delicata squash curry, infused with fresh lemongrass, savory fish sauce, and fragrant cilantro. This comforting dish combines tender chicken and sweet delicata squash, making it a satisfying meal for any night of the week.
Patience and persistence are essential for gardening. For me, growing lemongrass required both. But on my second attempt at growing this bright and citrusy herb, I had enough to flavor soups and curries for months.
Lemongrass freezes well, which is great because I use it more in the colder months of the year. I followed the directions in this video, which shows you how to create lemongrass bundles by bending and wrapping the stalk's leaves around the base of the stem and then tying them up. See the ingredient photo below to see what I mean. My wife made a ton of these bundles last year, and we store them in a bag in the freezer.
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You can make these bundles whether you're using lemongrass fresh or freezing it for later. It's easy to pop a couple of them directly into a soup. But you can also cut off the top of the stalks, bruise the base of the plant with the back of your knife, and either keep them whole or cut them into pieces to add to a recipe as it cooks. You'll just want to remove them before serving.
Lemongrass is a prominent herb in Vietnamese cooking, which focuses on balance. Vietnamese cuisine considers the balance of flavors, colors, and textures. It also emphasizes fresh ingredients, especially vegetables and herbs. The little I have explored with Vietnamese cooking particularly appeals to my cooking style.
This chicken and squash curry, known as ca ri ga in Vietnamese, is adapted from a recipe by in the Pike Place Market Recipes cookbook.
🌱 Garden Tip
You can propagate your own lemongrass if you have extra stalks or maybe a friend willing to share some of their plant. Stick the stalks in a glass of water until they root, then plant them in a pot of soil. Side shoots will grow if kept near a sunny window. Or plant them directly in your garden during the growing season.
😍 Why you'll love this curry
- It's a beautiful balance of flavor. The curry powder and chili paste offer some spice; the fish sauce lends sourness; the sugar provides sweetness; the lemongrass adds bitterness, and the broth has saltiness.
- It uses easy to prepare ingredients, like boneless chicken thighs, delicata squash, and instant rice noodles.
- It tastes bright and fresh, making it a welcome dish for winter when you need a change from heavier meals.
If you like the versatility of winter squash as much as I do. Check out my recipes for Grilled Spaghetti Squash with Meat Sauce, Butternut Squash Chicken Soup, and Pumpkin and Sage Risotto.
🍜 Ingredients
Here's everything you need to make this squash curry recipe.
Key Ingredients
- Chicken: I like to use boneless and skinless chicken thighs because they require minimal preparation and stay tender, even when overcooking. However, you can use chicken breasts if you prefer.
- Delicata squash: Quick cooking with no peeling required. See the note below for alternatives.
- Lemongrass: Fresh lemongrass stalks infuse the curry with brightness and freshness in a herbal, lemony way.
- Curry powder: Curry powders can vary greatly depending on the blend you buy or make. They can be sweet, spicy, or somewhere in between. I like this curry blend from Penzey's.
- Rice noodles: I like to use instant rice noodles because they typically only need a quick soak in hot water and are ready to use.
- Cilantro: Adds more herby citrus notes to the dish. Mint, parsley, basil or a combination of these herbs may be substituted.
Check out the recipe card below for the complete list of ingredients and quantities.
🌿 Substitutions & Variations
- Fresh lemongrass: If you can't find it, try the lemongrass paste you may find in the produce department near the herbs. Gourmet Garden is one brand I see often. If you can't find that either, try looking for dried lemongrass. It's not nearly as fresh-tasting, but it's better than nothing. Add it in when you add the curry powder.
- Squash: You can use any other winter squash, such as butternut squash, instead of delicata squash. Just make sure to peel and chop into bite-sized pieces. Depending on the squash, you may need to cook the curry longer. Sweet potatoes could also work.
- Vegetarian and vegan: Skip the chicken and add 1 pound of cubed tofu to the pot when you add the squash. Use one tablespoon of each soy sauce and lime juice instead of the fish sauce.
- Noodles: You can use any noodle you choose instead of the instant rice noodles. Cook them according to the package directions and add them to your bowls before ladling over the curry.
- Rice: In place of noodles, serve the curry over rice.
🔪 Instructions
Here's an overview of how to make this coconut chicken and squash curry. For the full instructions, see the recipe card below.
- Step 1: Roughly chop the onion, mince the garlic, and peel and grate the ginger. Wrap the lemongrass stalks around themselves and tie to secure.
- Step 2: Halve the squash, then scoop out and discard the seeds.
- Step 3: Slice the squash into thin pieces. Roughly chop the cilantro and peanuts.
- Step 4: Cut the chicken into bite-sized pieces.
- Step 5: Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until softened. Add the garlic, lemongrass, ginger, and curry powder and cook for another minute.
- Step 6: Add the chicken and salt. Lower the heat and cook for about 10 minutes, stirring occasionally, until the chicken is browned. If the pan dries out, pour in a little more oil.
- Step 7: Pour in the broth. Scrape the bottom of the pot to deglaze, then add the coconut milk, fish sauce, and chili paste. Bring to a boil.
- Step 8: Add the squash to the pan. Return to a boil. Lower the heat and simmer until tender, about 15 minutes. Remove the lemongrass stalks.
- Step 9: While the soup is cooking, prep the noodles according to the package directions.
- Step 10: To serve, divide the noodles among your bowls, ladle over the soup, and garnish with the cilantro and peanuts.
✨ Helpful Tips
- Keep an eye on the chicken when you add it to the pan. It may stick a little and the pan may dry out, so stir occasionally, adjust the heat, and add more oil, as needed.
- Instant rice noodles cook quickly. Avoid overcooking them to keep the noodles intact and avoid a mushy consistency.
🥡 Storage
Fridge: Store leftover chicken and squash curry in an airtight container in the refrigerator for up to four days.
Freezer: Store cooled leftovers in an airtight container in the freezer for up to three months. Defrost in the fridge before reheating.
🙋🏻♂️ FAQ
Many vegetables go well with chicken curry. You can go with sweet and creamy vegetables like winter squash and sweet potatoes as well as fresh and crunchy vegetables like green beans and bell peppers.
Sure. If you want a non-dairy alternative, try cashew cream or oat milk or for a dairy option, try yogurt or heavy cream thinned out with water. On the other hand, you can also just use additional broth in its place.
You can definitely use butternut squash in place of the delicata. Peel the butternut and cut it into bite sized pieces. It may take longer to cook, so check for doneness and add simmer for a few extra minutes, if needed, until tender.
🍹 Pairing
Try pairing these recipes with this chicken and squash curry:
📖 Recipe
Chicken and Squash Curry
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Enjoy a creamy and flavorful chicken and delicata squash curry, infused with fresh lemongrass, savory fish sauce, and fragrant cilantro.
Ingredients
- 1 small onion
- 2 cloves of garlic
- 1-inch piece of fresh ginger
- 2 stalks of fresh lemongrass
- 1 pound delicata squash
- ¼ cup cilantro
- ¼ cup peanuts (optional, for garnishing)
- 1 ½ pounds boneless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons curry powder
- ½ teaspoon kosher salt
- 2 cups chicken or vegetable broth
- 1 can (14 ounce) coconut milk
- 1 teaspoon chili paste
- 1 tablespoon sugar
- 2 tablespoons fish sauce
- 1 package (8 ounces) instant rice noodles
Instructions
- Prep the ingredients. Roughly chop the onion and mince the garlic. Peel, then grate or finely chop the ginger. Remove any tough outer layers of the lemongrass stalks, then cut them into a few large pieces or wrap the top leaves of the stalk around the stem and tie off at the bottom. Halve the squash lengthwise, scoop out the seeds, then slice into pieces. Roughly chop the cilantro and peanuts. Cut the chicken thighs into bite-sized pieces.
- Cook the aromatics and chicken. Heat the olive oil over medium-high heat in a large pot or Dutch oven. Add the onions and sauté for 5 minutes, stirring often, until softened. Add the garlic, ginger, lemongrass, and curry powder and cook for another minute. Add the chicken and salt to the pan. Cook for 5 minutes, toss the chicken around the pot, and cook 5 minutes more or until it starts to brown. If the pan dries out, drizzle in more oil, as needed.
- Simmer. Pour in the broth, scrape anything stuck to the bottom of the pan, then add the coconut milk, chili paste, sugar and fish sauce. Bring to a boil. Add the squash and stir. Return the soup to a boil, then lower the heat to a steady simmer. Cook for 15 minutes or until the squash is tender.
- Cook the noodles. Meanwhile, put the rice noodles in a large bowl. Cover with hot water and cook according to the package directions, which should take just a few minutes. Drain.
- Taste, garnish, and serve. When the squash is tender, taste the soup. If needed, add more salt, sugar, or fish sauce. When it’s to your liking, remove the lemongrass, divide the noodles among your serving bowls, ladle over the hot soup, and sprinkle over the cilantro and peanuts.
Notes
Keep an eye on the chicken when you add it to the pan. It may stick a little and the pan may dry out, so stir occasionally, adjust the heat, and add more oil, as needed.
Instant rice noodles cook quickly. Avoid overcooking them to keep the noodles intact and avoid a mushy consistency.
- Prep Time: 30
- Cook Time: 30
- Category: Soup and Stews
- Method: Stovetop
- Cuisine: Vietnamese
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Justin says
The recipe doesn't say where to add lemon grass? with the Ginger and pastes?
Steve says
Hi Justin. Sorry about that. You add the lemongrass with the ginger. I've updated the recipe. Thanks.