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Asian Coconut Peanut Chicken Curry with Butternut Squash

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Asian Coconut Peanut Chicken Curry with Butternut Squash 

This coconut peanut chicken curry recipe is so easy and the addition of butternut squash adds a little seasonal Fall flair.  We made a quick marinade for the chicken of soy sauce, fish sauce, lime juice, ginger and chili flakes prior to browning off the chicken and the peanut curry sauce is made from only 2 ingredients: Our Cambodian Coconut Peanut Sauce and a can of coconut milk (too easy).  We finished the dish off with a little cilantro, lime and crushed peanuts for garnish.

Asian Coconut Peanut Curry with Butternut Squash

Ingredients: 

1.5 lb Boneless Chicken Thighs (cut into 1 inch pieces)
1 Tbs Sesame Oil or Vegetable Oil
1/2 Butternut Squash peeled and cut into 1 inch dice
Olive Oil
Salt Pepper

Chicken Marinade Ingredients:

1 Tbs Soy Sauce
1 Tbs Fish Sauce
1 Tbs Ginger (ginger powder of fresh ginger)
1Tbs Fresh Lime Juice
1/2 Tbs Chili Flakes

Peanut Coconut Curry Ingredients:

Wozz! Cambodian Coconut Peanut Sauce
1 can Coconut Milk

Garnish Ingredients:

Fresh Cilantro
Lime Wedges
Crushed Peanuts

Method: 

In a medium bowl stir together your marinade ingredients.  Add your diced chicken and let marinade for 1-4 hours in fridge. 

Turn oven onto 400 degrees roast.  

In a medium bowl toss your butternut squash pieces with a drizzle of olive oil and season with salt and pepper.  Transfer to parchment lined baking sheet and roast for 35 minutes at 400 degrees.   Once done roasting, remove from oven and set aside.

In a skillet, on medium high heat, heat 1 tablespoon of sesame oil, brown off chicken on all sides.  

Stir in 1 bottle Wozz! Cambodian Coconut Peanut Sauce and a can of coconut milk to skillet.  Add your butternut squash. Simmer for 5-6 minutes or until chicken is cooked through and sauce is nice and hot.  Garnish the  with roasted peanuts, cilantro and lime wedges.  Serve with a side of jasmine rice or grilled naan, roti or pita bread.

Enjoy!

Additional Chicken Peanut Curry Recipe Tips:

Along with adding butternut squash to your chicken curry, you can add more vegetables if desired, including broccoli, green beans or red pepper.  You can also substitute the butternut squash with sweet potato.

If you are not a fan of cilantro, you can garnish with fresh basil or Thai basil.  I had the leftover chicken curry the next day for lunch and added some fresh basil leaves from the garden and it was delicious.

If you don't have all the ingredients for the chicken marinade on hand, then substitute or use what you have.  A simple marinade of lime juice or lemon juice, soy sauce and chili flakes or garlic works just fine if you don't have ginger or fish sauce on hand.  

Coconut Peanut Chicken Curry Recipe

 

 

 

 


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