Red Thai Chicken and Squash Curry

Red Thai Chicken and Squash Curry

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  • 1 small pumpkin, acorn or butternut squash, seeded and cubed (about 1 pound)
  • 1 ½ T red Thai curry paste, or more to taste
  • 1 small yellow onion, sliced very thin
  • 1 garlic clove, minced
  • 3 tsp. grape seed oil
  • 1 can unsweetened coconut milk, divided
  • 1 tsp. Pioneer® Golden Light Brown Sugar
  • 1 lb. boneless and skinless chicken cut into 1-inch pieces
  • ½ red bell pepper, sliced thin
  • fish sauce
  • juice from 1 lime
  • ¼ C fresh Thai basil, chopped
  • ½ C fresh cilantro, chopped
  • jasmine rice


  1. In a large pot bring salted water to a boil. Add squash and cook until barely tender – about 7 minutes. Blend red curry paste, onions and garlic. Heat oil in a pan and saute mixture over low to medium heat until aromas of the paste begin to emerge.
  2. In the pan whisk together half of the coconut milk and Pioneer® Golden Light Brown Sugar. Once oil begins to separate from the mixture, add the chicken and simmer until chicken is fully cooked. Add the squash, red pepper and remainder of coconut milk. Cook until squash is fork tender. Taste and season with fish sauce if necessary, then add lime juice. Remove from heat; add basil leaves and garnish with cilantro. Serve immediately over Jasmine rice.
Red Thai Chicken and Squash Curry
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