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Summer squash chicken curry
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Vietnamese
Servings
2
Prep Time
10 minutes
Cook Time
20 minutes
This summer squash chicken curry is a vibrant and flavorful dish that's perfect for a quick weeknight meal. Tender chicken thighs and fresh squash are simmered in a rich, spicy (or mild!) Vietnamese lemongrass curry sauce, with a touch of creamy coconut milk for balance. The result is a delightful blend of heat, tang, and creaminess, making it a comforting dish that pairs beautifully with rice or bread.
Ingredients
- 1lb chicken thighs, fat trimmed and cubed
- 1 squash or zucchini, halved and sliced (alternatively, you can use ½ a yellow squash and ½ a zucchini for color)
-
1 jar of Red Boat Spicy Vietnamese Lemongrass Curry
- ½ cup coconut milk
-
Red Boat fish sauce or salt, to taste
Directions
In a pan, add sliced squash and saute until softened. Salt to taste. Remove from the pan.
- In the same pan, add cubed chicken thighs. Lightly salt the chicken thighs and sear on each side until lightly browned. Cook the chicken until the internal temperature reaches about 155F-160F (the chicken will finish cooking in the curry sauce). Use a paper towel to remove any excess fat or moisture from the pan.
- In the same pan, add the Red Boat Spicy Vietnamese Lemongrass Curry Sauce. Into the empty jar, add coconut milk. Give it a shake and add it into the pan. Stir to combine.
- Add the squash back to the pan and stir. Bring to a boil and reduce to a simmer until the curry has slightly thickened. Enjoy with rice or bread!
Recipe Video
@redboatfishsauce Pro move: shaking the jar with coconut milk to get every last drop of yummy sauce #asmr #redboatfishsauce #easymeals #vietnamesefood #lemongrasslove ♬ original sound - Red Boat
