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Thai Squash Curry (vegan or paleo)


  • Author: Ingrid DeHart - EatWellEnjoyLife.com
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Paleo Option

  • 3/4 pound boneless skinless chicken thighs
  • ½ teaspoon Celtic sea salt
  • freshly ground black pepper

Paleo and Vegan

  • 1 tablespoon coconut oil
  • 1 small onion chopped medium
  • 12 tablespoons Thai Red Curry Paste
  • 1 ½ cups or 113.5 ounce can full-fat coconut milk
  • 3 cups broccoli florets
  • 1 cup carrots, cut into ½ moons
  • Pinch of red pepper flakes (optional for extra heat)
  • 2 cups leftover roasted delicata squash (kabocha or butternut is also good)
  • 1 teaspoon fish sauce (optional)
  • Celtic sea salt to taste

Instructions

Paleo

  1. Cut the chicken into ½” by 1 ½” pieces or medium-sized chunks and season with salt and pepper
  2. Heat a large sauté pan over high heat until hot. Add the coconut oil. When the oil is shimmering, add the chicken and sauté until brown, about 4 minutes, turning occasionally. Transfer to a separate plate.
  3. Add the onions to the same sauté pan and sauté on medium low until translucent, about 5 minutes.
  4. Add chicken back into the pan with the onions and add the curry paste. Stir to coat the chicken with the curry paste.
  5. Stir-fry until fragrant, 1 minute.
  6. Add broccoli, carrots and red pepper flakes.
  7. Pour in the coconut milk and mix.
  8. Raise the heat to high and bring the coconut milk to a boil. Then, turn the heat down to medium-low and simmer the curry for 5 minutes or until the veggies are tender.
  9. Add the roasted delicata squash and stir gently to combine. Simmer 2 minutes to heat.
  10. Sprinkle with fish sauce (if using). Taste and adjust salt as needed. Serve alone or with cauliflower rice.

Vegan

  1. Heat a large sauté pan over medium low heat until hot.
  2. Add the onions to the sauté pan and sauté on medium low until translucent, about 5 minutes.
  3. Add the curry paste. Stir to coat the onions with the curry paste.
  4. Stir-fry until fragrant, 1 minute.
  5. Add broccoli, carrots and red pepper flakes.
  6. Pour in the coconut milk and mix.
  7. Raise the heat to high and bring the coconut milk to a boil. Then, turn the heat down to medium-low and simmer the curry for 5 minutes or until the veggies are tender.
  8. Add the roasted delicata squash and stir gently to combine. Simmer 2 minutes to heat.
  9. Taste and adjust salt as needed. Serve alone or with cauliflower rice, quinoa or rice.

Notes

Nutrition information is with the chicken.  The vegan version has 290 grams of protein.

The vegan option can be made with sautéed tofu or tempeh in place of the chicken.

  • Category: Main Dish, Vegetable Dish
  • Cuisine: Thai, Paleo, Vegan Option, Gluten-Free, Whole30

Keywords: squash curry