Ingredients
The following ingredients have 4 Servings
- 1 onion (large + chopped)
- 2 tablespoons oil
- 1 lb chicken breast (cut into bite-sized pieces)
- 2-3 tablespoons yellow curry paste
- 2 cups chicken broth
- 1 can coconut milk
- 5 cups kabocha squash (~1.3 lbs cubed (acorn squash or the like works too))
- 1-2 tablespoons fish sauce
Instruction
- In a large pot heat the oil on medium and lightly brown the chopped onion. Add curry paste and cook for 1 minute until fragrant.
- Add the chicken pieces and brown for about 3 minutes, before adding chicken broth and coconut milk to the pot. Bring to a boil, then lower heat and cover to simmer for 25-30 minutes.
- Once the chicken is soft and tender, add the squash and simmer for another 5-10 minutes. The squash should be just tender and not too mushy. Stir in fish sauce to taste.
- Serve with rice.
