S2Ep20-Thai Style Red Curry Chicken with Acorn Squash 泰式橡子瓜咖哩雞

S2Ep20-Thai Style Red Curry Chicken with Acorn Squash 泰式橡子瓜咖哩雞

[Music] hi I’m Nancy welcome to my kitchen so let’s get started today I’m making red curry chicken with acorn squash so let’s review the ingredients here I have some chicken thigh meat mince garlic frozen lime juice a piece of a palm sugar and palm sugar usually comes in a big round like this and I just cut a knob off if you don’t have palm sugar you can substitute with regular sugar have a tomato half a yellow onion this is a kaffir lime leaves and this is a double leaves and this will give the curry a nice up citrus flavor I have an acorn squash fish sauce I’m using a three crab brand coconut milk and this is the red curry I’m using the my ploy brand and water and for the prep let’s start with cutting the acorn squash cut in half and we’ll remove the seeds [Music] we’ll cut into like one and a half inch chunks you cut off the stem and once the acorn squash is cooked the skin is edible becomes very tender okay that’s done next let’s cut the tomatoes just cut it into large chunks in half another half and we’ll also cube the onion cut in half horizontally into large 1 inch pieces ok next let’s cut the chicken cut it into same size as the acorn squash so into bite 1 1 inch cubes [Music] [Music] [Music] and the garlic has already been minced so now all the prep is done let’s start cooking okay how do my pan set at a medium heat I’m adding half the can of coconut milk give it a good stir before you use it that’s a red curry paste and depending on how spicy you like it you get add more or less and give this a mix you with the curry paste to blend in with the coconut milk and just let this cook for about a minute okay once it’s well blended and some of the oil has come up to the top add the chicken [Music] [Music] you get that garlic the onion and tomato [Music] I mix this for about a minute and once the curry starts bubbling up throughout the rest of the coconut milk and the water I’ve turned up the heat to a medium-high and let the mixture come up to a boil once it starts bubbling up we’ll add the acorn squash [Music] we can add the kaffir leaves lime juice and the palm sugar along with a little bit of fish sauce [Music] let’s come up to a boil and once it’s come back up to a boil turn it back down to medium cover it and let it simmer for about 20 to 25 minutes and we’ll be back to check on it okay 20 minutes has elapsed let’s check on the curry oh that looks really good we turn down the heat to low and acorn squash is ready you can easily break it apart smells really wonderful in here just give it a try the longer you cook curry the thicker is gonna get that’s really good so this is ready turn off the heat let’s serve it this smells so good [Music] and here we have a super delicious bowl of red curry chicken with acorn squash the curry is spicy and sweet with a creaminess from the coconut milk it also has a wonderful citrus flavor and aroma from the kaffir leaves and with the acorn squash you can eat it skin and all enjoy [Music] okay let’s see you shadow likes it ooh yummy she likes chicken no worries guys she’s not used mighty chicken thank you for watching everyone until next time he will be healthy cue [Music]

RECIPE BELOW: The curry is spicy and sweet with a creaminess from the coconut milk. It also has a wonderful citrus flavor and aroma from the kaffir leaves. With the acorn squash, you can eat it skin and all. ENJOY!

Serves 4-6

Ingredients:
• 3 chicken thighs, boneless & skinless, cut into chunks
• 1 acorn squash, cut into 1.5″ cubes
• 3 cloves garlic, minced
• 2 tomatoes, cut into large chunks
• 1/2 yellow onion, cut into chunks
• 6 kaffir leaves
• 1 Tbsp lime juice or juice of 1 small lime
• 1 Tbsp palm sugar or regular cane sugar
• 1 can 13.5 oz coconut milk
• 1 C water
• 1 Tbsp fish sauce
• 1 heaping Tbsp red curry paste/more or less to taste

**Always wash & rinse vegetables before using
**Always adjust the seasonings to your personal taste

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