Tuesday, March 5, 2013

Thai yellow curry with butternut squash

This is a type of the meal that I make when I have many vegetables around the kitchen and don't know exactly what to do with them... The good thing is that this dish keeps well for two days, so if you make more you can have it as a side dish and/or for a  lunch/dinner the following day. 


  • chicken
  • yellow onion
  • butternut squash
  • green beans
  • corn
  • peas
  • edamame
  • coconut milk 
  • coconut oil
  • your choice of spices (salt, pepper, garlic, curry, turmeric)


Take a heavy bottom pot and preheat the coconut oil (you can use olive oil as well, it's just that I prefer coconut oil in the dishes with coconut milk and spices as I think it complements the flavours nicely). Take your favourite spices (e.g. curry and turmeric) and cook for a minute or two in the warm oil. Now add the diced onion and saute until it becomes translucent. At that point, add the chicken pieces and some water to graze the bottom of the pan. Cover and let the chicken cook for few minutes, on medium heat. Add more water and your choice of vegetables (e.g. cubes of butter squash, edamame, peas, green beans, corn, etc). Depending on how you like the crunchiness of  your cooked veggies, add them at the beginning or later. Note that if you add potatoes, they are usually not good re-heated the second day. Let it all simmer slowly on low heat until the chicken is fully cooked. I like to add coconut milk at the end, to bring all the flavors together. 
You can serve with warm rice, which is my preference, or with bread.  

Bon appetit,


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