Curried Chicken Stew with Squash and Cashews

Curried Chicken Stew with Squash and Cashews
Photo by Scott Phillips


  • 1 13-½-oz. can coconut milk, unstirred
  • 1 lb. peeled buttercup or unpeeled kabocha squash, seeded and cut into 1-¼-inch pieces
  • 2 Tbs. packed light brown sugar
  • Kosher salt
  • 1 small yellow onion, cut into ½-inch wedges
  • ½ cup salted cashews
  • 2/3 cup torn fresh basil leaves
  • + 3 more ingredients
    • 2 Tbs. Thai red curry paste
    • 3 Tbs. fish sauce
    • 1 lb. boneless, skinless chicken breast halves, cut crosswise into ¼-inch-thick slices

Measure 3 Tbs. of the thickened cream from the coconut milk and put it in a 6-quart pot. Whisk in the curry paste and cook over medium-high heat, whisking frequently, until the mixture is fragrant and slightly darker, about 5 minutes. Stir the coconut cream and milk remaining in the can until wel...

View full recipe at Fine Cooking


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