Green Curry with Kuri

It’s already the new year, but let’s just take one more minute to look back on Christmas. My sister gave me squash for Christmas. Three beautiful kuri squashes that she picked up from the farm store where she works. We’d been talking about them earlier in the week and I had mentioned that I had been having difficulty finding any near me, so when she saw a box come in, she grabbed some. You might think this is a very strange gift to give, but I thought it was perfect.

If you also can’t find kuri squash, this would go very well with acorn or butternut squashes. This particular recipe is loosely adapted from this one over at Carpe Season. I wanted to add some meat (read: Nick told me I better add some meat), and I altered some of the seasonings to let all of the beautiful winter vegetables shine through. The final product is delicious and is only 6 WeightWatchers PlusPoints. We ate it as is, but this would also serve well over rice as it’s a bit more watery than other curries I have made.

Green Curry with Kuri

Green Curry with Kuri

Servings: 6
PointsPlus Value: 6 points

  • 1 kuri squash, quartered
  • 1 lb boneless, skinless chicken breasts
  • salt and pepper, to taste
  • 1 tbsp olive oil
  • 1/2 medium white onion, diced
  • 2 shallots, minced
  • 1 red bell pepper, sliced thin
  • 3 large scallions, sliced with whites and greens separated
  • 1 tbsp green curry paste (more or less depending on desired spice level)
  • 14 oz lite coconut milk, well shaken
  • 1 cup water
  • 1 tbsp fresh ground ginger
  • 2 cups green beans, trimmed

Preheat the oven to 350 degrees.

Place the squash on a cookie sheet and put it in the bottom rack of the oven. Place the chicken breasts in a baking dish, season well with salt and pepper, and place them in the middle rack of the oven. Bake both for 45-50 minutes, until the skin peels off the squash and the chicken is cooked and can easily be shredded.

Meanwhile, heat the olive oil in a soup pot over medium-low heat. When the oil is hot, add the onion, shallots, whites of the scallions, and the bell pepper. Cook the veggies, stirring occasionally until the onions are soft and translucent, 8 to 10 minutes.

Stir in the curry paste, mixing well. Continue to cook another minute or so and then stir in the coconut milk, water, and ginger. Bring the curry up to a boil and then reduce to a simmer.

When the squash is cooked, remove the skin and seeds and then cut the squash into 1/2″ cubes. Add the squash to your curry. Shred the cooked chicken using two forks and then add the meat to the curry as well. Toss in the green beans and continue to simmer for another 5 minutes, until the beans are just slightly softened. Season with additional salt and pepper as needed and serve. Garnish with the scallion greens.


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