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 Facts
Thai Yellow Coconut Curry with Chicken and Kabocha Squash
Amount Per Serving
Calories 365Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 16g80%
Cholesterol 58mg19%
Sodium 748mg31%
Potassium 1027mg29%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 4g4%
Protein 23g46%
Calcium 70mg7%
Vitamin C 25mg30%
Vitamin A 2558IU51%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.