Riced Butternut Squash with Coconut and Red Curry Chicken

 
 
 

Ingredients

1½ of a 2-lb. butternut squash, seeded, peeled, and cut into large chunks

2 Tbsp. olive oil

1 fresh jalapeño pepper, seeded and finely chopped 

1 tsp. grated fresh ginger 1 clove garlic, minced

12 oz. skinless, boneless chicken breast halves, cut into bite-size strips

1 Tbsp. red curry paste

1½ tsp. fish sauce

½ cup canned unsweetened coconut milk

1 tsp. lime zest

½ tsp. salt

2 Tbsp. fresh cilantro leaves

Lime wedges

 

Directions

  1. Place squash chunks in a food processor. Cover and pulse until pieces are pea-size. Measure 4 cups.

  2. In a 10-inch skillet, heat 1 Tbsp. of the oil over medium-high heat. Add jalapeño pepper, ginger, and garlic; cook and stir 1 minute or until fragrant. Add chicken; cook 5 to 7 minutes or until no longer pink, stirring frequently. Stir in curry paste and fish sauce; cook 30 seconds more. Remove from skillet; keep warm. 

  3. Add the remaining 1 Tbsp. oil to skillet; add squash, spreading evenly. Cook, without stirring, 4 minutes. Turn squash with a spatula and cook, without stirring, 3 minutes more or just until tender and light brown. Stir in coconut milk, lime zest, and salt; heat through.

  4. Serve squash topped with chicken mixture, cilantro, and, if desired, sliced jalapeño. Pass lime wedges.

Nutrition Per Serving (Approx)

Number of Servings: 6

Serving Size: 1/6 of total recipe

Calories: 212

Total Fat: 10.9 g

Saturated Fat: 4.8 g

Unsaturated Fat: 6.1 g

Cholesterol: 23.5 mg

Sodium: 411 mg

Carbohydrates: 10.3 g

Protein: 12.3 g

Potassium: 424 mg

Joanna Martin