Butternut Squash Chicken Curry

Tender chicken thighs and butternut squash simmer in creamy coconut curry sauce, finished with spinach for an easy one-pan stovetop dinner.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 3 cups butternut squash
• 1 can coconut milk
• 2 tbsp red curry paste
• 1 medium yellow onion
• 2 cups baby spinach
• 1 cup chicken broth
• 3 cloves garlic
• 1 tbsp fresh ginger
• 1 tbsp vegetable oil
• 1 tsp kosher salt
• 1 whole lime

Cooking instructions

1. Cut the chicken into 1-inch pieces. Dice the onion, mince the garlic, and grate the ginger. (about 10 min)
2. Heat the oil in a large Dutch oven or deep skillet over medium heat. Add the onion and cook until softened, about 4 minutes. (about 4 min) — Medium heat
3. Stir in the garlic, ginger, and curry paste. Cook until fragrant, about 1 minute. (about 1 min) — Medium heat
4. Add the chicken, squash, coconut milk, broth, and salt. Stir to combine and bring to a gentle simmer. (about 5 min) — Medium-high heat
5. Reduce the heat to medium-low, cover, and simmer until the squash is tender and the chicken reaches 165°F, about 20 minutes. (about 20 min) — Medium-low heat; 165°F chicken
6. Stir in the spinach and cook until wilted, about 2 minutes. Squeeze lime juice over the curry before serving. (about 2 min) — Medium-low heat