What vegetables go with coconut chicken curry?

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.

Can I make chicken and squash curry without coconut milk?

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.

Can I make this a butternut squash chicken curry?

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.

Chicken and Squash Curry

Description

Enjoy a creamy and flavorful chicken and delicata squash curry, infused with fresh lemongrass, savory fish sauce, and fragrant cilantro.

Ingredients

Units Scale

1 small onion
2 cloves of garlic
1-inch piece of fresh ginger
2 stalks of fresh lemongrass
1 pound delicata squash
1/4 cup cilantro
1/4 cup peanuts (optional, for garnishing)
1 1/2 pounds boneless chicken thighs
2 tablespoons olive oil
2 tablespoons curry powder
1/2 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

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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