Easy Thai Chicken Summer Squash Curry
Dive into the vibrant flavors of this Easy Thai Chicken Summer Squash Curry, a quick and wholesome dinner that's perfect for weeknights! This tantalizing curry combines tender chicken thighs, creamy coconut milk, and a medley of fresh summer vegetables, including zucchini, yellow squash, and red bell peppers, for a burst of color and nutrition. Infused with bold red curry paste, aromatic ginger, and a touch of fish sauce for authentic Thai-inspired taste, this dish comes together in just 40 minutes. Finished with fresh basil and a bright squeeze of lime, it's a perfect balance of sweet, savory, and tangy. Serve it over fluffy jasmine rice for a delicious, comforting meal the whole family will love. Ideal for lovers of quick Thai curries, fresh produce, and healthy cooking!
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Recipe Information
Ingredients
- 1 tablespoon Coconut oil
- 1 pound Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Onion, diced
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Red curry paste
- 14 ounces Coconut milk
- 1 cup Chicken broth
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 1 medium Zucchini, cubed
- 1 medium Yellow squash, cubed
- 1 Red bell pepper, sliced
- 0.25 cup Fresh basil leaves, chopped
- 1 tablespoon Fresh lime juice
- 2 cups Cooked jasmine rice, for serving
Instructions
Heat the coconut oil in a large skillet or wok over medium-high heat.
Season the chicken thighs with salt and pepper, then cut them into bite-sized pieces.
Add the chicken to the skillet and cook for 4-5 minutes, until lightly browned. Remove from the skillet and set aside.
In the same skillet, add the diced onion and sauté for 3 minutes until softened.
Stir in the garlic and ginger, cooking for 1 minute until fragrant.
Add the red curry paste to the skillet and stir for 1-2 minutes to release its flavors.
Pour in the coconut milk and chicken broth, stirring well to combine.
Add the fish sauce and brown sugar, and bring the mixture to a gentle simmer.
Return the chicken to the skillet and simmer for 10 minutes, until the chicken is cooked through.
Add the zucchini, yellow squash, and red bell pepper. Simmer for 5-7 more minutes, until the vegetables are tender but not mushy.
Stir in the fresh basil leaves and lime juice. Adjust seasoning with additional salt or lime juice as needed.
Serve the curry over cooked jasmine rice and enjoy!
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5266 mg | 229% | |
| Total Carbohydrate | 227.8 g | 83% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 50.3 g | ||
| Protein | 145.7 g | 291% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 365 mg | 28% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3530 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
