As a personal chef, I'm always coming up with new recipes, repeating past favorites, and passing along my kitchen secrets. In this blog, I give you a taste of what I'm all about!

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Fall Coconut Curry with Squash

It's fall y'all! You know what that means....SQUASH. Well, it means lots of things, but among the Ugg boots and Pumpkin Spice Lattes somewhere are warty gourds, pretty pumpkins, and you guessed it, our friend the squash. You might say it's squashed in there...ANYWAY

Change up your fall menu with this curry.

In the excitement of the shifting seasons, I went a little squash crazy at the local farmers market (shout out Georgia's in Plano) so I've been trying to incorporate them wherever I can. I've got big plans for some acorn squash later, but for this recipe, yellow squash perfectly complemented both the sunny color palate and the bold flavors in this coconut curry. Autumn-atic happiness. ;)


Ingredients:

  • 2 tbsp. coconut oil

  • 2 lbs. boneless, skinless chicken breast, cut into 1/4 inch slices

  • 1 small yellow onion, chopped

  • 2 tbsp. minced garlic

  • 2 tbsp. minced ginger

  • 3 tbsp. yellow curry powder

  • 2 tbsp. thai yellow curry paste

  • 4 cups low-sodium chicken stock

  • 1 (14 oz.) can full-fat coconut milk

  • Kosher salt

  • 3 medium yellow squash, sliced into 1/2 inch half moons

  • Optional: Chopped cilantro for garnish

Method:

  1. Set the Instant Pot to the "normal sauté" setting. When heated, add coconut oil and chicken pieces, cooking and removing them in batches.

  2. Remove chicken from the pot and add the onions. Cook for 2 minutes, stirring. Add the ginger, garlic, yellow curry powder, and Thai yellow curry paste. Cook for 1 minute more.

  3. Add the chicken back into the pot then pour in the chicken stock and coconut milk. Taste for seasoning and if necessary, add salt.

  4. Seal the Instant Pot and set to normal pressure "Pressure Cook" for 12 minutes. Allow the pressure to release naturally for 5 minutes, then carefully open the valve to release the remaining steam.

  5. Set the Instant Pot once more to "Normal Sauté". Add the squash slices. Cook, stirring occasionally, until the squash is tender.

  6. Optional: Garnish with cilantro and serve with basmati rice


This recipe can be made on the stovetop. After adding the chicken, chicken stock and coconut milk to the pot, cook for 45 minutes, covered, on medium heat. Then continue the rest of the recipe as usual.

BrookeSheCooks

925-324-9416

©2018 by BrookeSheCooks. 

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