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Thai Squash Curry (vegan or paleo)

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This mouthwatering Thai Squash Curry is fast, easy and super satisfying. It has lots of vegetables and can be made vegan or paleo!

Ingredients

Scale

Instructions

Paleo

  1. Roast the Squash: (Skip this step if you have leftover roasted squash.) Cut squash into
    1/4 to 1/2-inch slices, keeping the size of the slices consistent. Coat both sides of each slice with oil. Sprinkle with salt and pepper and spread onto a parchment paper lined rimmed baking sheet in a single layer. Place in preheated oven and roast for 15 minutes. Flip each slice over and roast for another 10-15 minutes or until brown and crispy. Set aside.
  2. Cut the chicken  into ½” by 1 ½” pieces or medium-sized chunks and season with salt and pepper
  3. Heat a large sauté pan over high heat until hot. Add the coconut oil. When the oil is hot add the chicken and sauté until brown, about 3 minutes on each side. Transfer to a separate plate. (skip this step for vegan)
  4. Add the onions to the same sauté pan and sauté on medium low until translucent, about 5 minutes.
  5. Add chicken back into the pan with the onions and add the curry paste. Stir to coat the chicken with the curry paste.
  6. For Vegan: Add chickpeas instead of the chicken.
  7. Saute until fragrant, 1 minute.
  8. Add broccoli, carrots and red pepper flakes.
  9. Pour in the coconut milk and mix.
  10. Raise the heat to high and bring the coconut milk to a boil. Then, turn down to medium-low and simmer the curry for 5 minutes or until the veggies are tender.
  11. Add the roasted delicata squash and stir gently to combine.
  12. Simmer 2 minutes until warm.
  13. Sprinkle with fish sauce or tamari. Taste and adjust salt as needed. Serve alone or with cauliflower rice.

Equipment

Notes

Nutrition information is with the chicken.