Chicken Yellow Curry With Kabocha Squash
Quick and easy Thai chicken yellow curry with kabocha squash recipe in Fall
Ingredients
- 2 pieces chicken thigh
- 1 cup coconut cream head
- 2 cups coconut cream body
- 3 tbsp yellow curry paste
- 1 cup water
- 1 lb Kabocha squash large diced
- 3 tbsp brown sugar
- 3 tbsp fish sauce
- 1 tsp tamarind paste
Instructions
Clean the chicken thighs, stripe if they're in big pieces.
Cook Kabocha squash in boiling water and set aside in a strainer. Try not let it mushy or over-cooked.
Pour the head of the coconut cream in a pan or pot, add yellow curry paste, then stir until well mixed over medium heat. Add water and the body of the coconut cream, then add chicken thighs and close with a lid. Crank up the heat to medium-high.
Let it simmer and turn it occasionally for 30 mins or until the chicken cooked, then add fish sauce, brown sugar, tamarind paste, and the cooked Kabocha squash. Mix well and served!
Recipe Notes
- You can substitute with any kinds of meats you like.
- Using a tall pot and let the coconut cream cover the chicken is making the process faster but it might over bubbling
- Kabocha squash and yellow curry paste might taste different, taste it before adding fish sauce, sugar and tamarind paste.