Thai Chicken Stew with Butternut Squash

Title: Thai Chicken Stew with Butternut Squash
Recipe type: Dinner
Prep time: 20 minute
Cook time: 30
Total time: 50 minutes
Save time:
Serves: 4 people

I have been experimenting with this recipe for a while. Trying to replicate some of my vegetarian stews and soups but with chicken and different vegetables. I think I have found my most favorite chicken stew. The balance between spicy, sweet and sour is perfect. Serve it over brown rice or with a side of naan. Its heavenly. Enjoy!

Ingredients

1 pound boneless, skinless, chicken thighs (about 8) fat trimmed and cut into bite sized pieces

1 pound peeled butternut squash, diced into 1/2 inch cubes (approx 1/2 of a really large squash)
1 -2 potatoes or sweet potatoes, peeled diced into 1/2 inch cubes
1 onion peeled and diced finely (or 3 diced green onions)
1 medium red bell pepper, diced into 1/2 inch cubes
4 medium garlic cloves, sliced thin
1 tbsp grated ginger (or 1 tsp powdered ginger)
2 tsp sesame oil
1 tbsp yellow curry powder
1 1/2 tsp sea salt
1/2 tbsp Harissa spice ( or siracha or red pepper flakes, ground)
1/4 fresh lime or lemon juice (from approx 2 small limes)
2 tbsp fresh cilantro, (optional)
1 can coconut milk – full fat
2 cups water or broth

Serve with:
Brown rice, basmati rice or naan bread

Instructions

In a large pot combine all the stew ingredients expect for the coconut milk. (be mindful that curry can stain)
Add to stove and let come to boil then simmer for about 20 to 30 minutes.
Once vegetables are cooked through add the coconut milk for another 10 minutes or so.
When ready to serve, add cooked brown or basmati rice to a bowl, if you want, then scoop the thai chicken on top of rice. You can then drizzle with more lime/lemon, or a pinch of salt and some cilantro if you want (all optional). Serve with Love and Joy!

Saving Money:

You can substitute almost any vegetable into this dish. Try sweet potatoes instead of squash. And even chickpeas instead of chicken.

Quick Tips & Tools:

Tools:
1 large pot and mixing spoon

Tips:

You can use an insta-pot and cut the cooking time in half. Just use 1 cup of water instead of 2 cups.
Check out ways to save time —–>

Saving Time:

You can prepare all the ingredients and add them (all except coconut milk) into a freezer bag or freezer-safe container and store in the freezer for up to 6 months. When you are ready to eat it, add the entire contents of bag/container to a large pot on stove. Add 1 cup water. Let come to boil then simmer for 20 minutes. Add coconut milk and cook for another 10 minutes, dinner is served!