Fall Curry Chicken Dinner
Servings:*
4 servingsIngredients
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- ½ teaspoons kosher salt, plus more to taste
- ¼ teaspoons freshly ground black pepper, plus more to taste
- 2 tablespoons extra virgin olive oil
- 1 medium shallot, roughly chopped
- ¾ teaspoons red pepper flakes
- ½ pound Yukon gold creamer potatoes, cut into 1-inch pieces
- 1 cup butternut squash, peeled, cored, cored, and cut into ¾-inch pieces
- 1 22-ounce container L&B Yellow Curry Sauce
- 1 medium zucchini, sliced in ¼-inch half moons
- ½ teaspoons fish sauce
- 1 tablespoon freshly squeezed lime juice
- Cooked white rice, for serving
- Chopped green onions, for garnish
- Chopped cashews, for garnish
- Lime wedges, for garnish
- Chopped cilantro, for garnish
Directions
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Place the chicken thighs in a medium bowl, season with salt and pepper and set aside.
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In a large deep pan, heat the olive oil over medium-high heat until shimmering.
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Add the shallot and red pepper flakes and cook for 1 minute, until the shallot starts to soften. Add the chicken, potatoes, squash and curry sauce to the skillet. Bring to a simmer, turn heat to low and cover. Cook, stirring and scraping the bottom of the pan occasionally, for 12 minutes.
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Uncover, and add the zucchini, fish sauce and lime juice. Season with salt and pepper, to taste. Raise heat to medium-low and simmer, stirring frequently, until chicken is cooked through and vegetables are tender, about 7 to 10 minutes.
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Serve over rice and garnish with green onions, cashews, lime wedges and cilantro.