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Thai Chicken Red Curry (w/ squash or zucchini)

Categories: Chicken/PoultryWorld Cuisine (Thai)
Contributed by: mom2ty,maya&ayla

1 lb. thinly sliced cooked chicken (can be cubed or shredded)
1 1/2 TBS. Red Curry Paste (found in most Asian Markets)
3 - 14oz. cans coconut milk (I use lite coconut milk)
2-3 TBS. Fish Sauce (also found in Asian Markets)
3 TBS. sugar
2 cans bamboo shoots
2-3 cups diced acorn squash, or yellow squash, or zucchini (I usually use more)
Juice of 2 limes
Thai Basil (also found in Asian Market)

Cooked Rice or Rice Noodles

Combine all ingredients in a deep cooking skillet over medium heat. Stir constantly as you add ingredients so you won't curdle the coconut milk. Bring to a boil. Simmer until veggies are soft. Add Thai Basil at end of cooking process.

Serve over rice (I use a mixture of Korean rice and Asian brown rice) or vermicelli noodles.

**You can make this a vegetarian meal by omitting the chicken and adding more veggies.
**I sometimes steam my acorn squash first since that variety takes a bit longer to soften.
**You can add as many "squashy" veggies as you want ... it really soaks in the flavors.
**The recipe really calls for 2 TBS. of red curry paste but I find that much is too spicy for my kids (and they love spicy)
**Tastes even better as leftovers.
Angela ...