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.
Nutrition
Nutrition Facts
Thai Yellow Coconut Curry with Chicken and Kabocha Squash
Amount per Serving
Calories
365
% Daily Value*
Fat
25
g
38
%
Saturated Fat
16
g
80
%
Cholesterol
58
mg
19
%
Sodium
748
mg
31
%
Potassium
1027
mg
29
%
Carbohydrates
15
g
5
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
23
g
46
%
Vitamin A
2558
IU
51
%
Vitamin C
25
mg
30
%
Calcium
70
mg
7
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Thai Yellow Curry Chicken
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