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
Place squash chunks in a food processor. Cover and pulse until pieces are pea-size. Measure 4 cups.
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.
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.
Serve squash topped with chicken mixture, cilantro, and, if desired, sliced jalapeño. Pass lime wedges.
Nutritional Info
Nutrition per serving (1/6 of 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
Serving Size Information:
Number of Servings: 6
Serving Size: 1/6 of total recipe