Thursday Nugget

Recipe of the Week

Chicken Butternut Squash Curry

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  • 3 cups Butternut Squash (diced)
  • 1 lb. Chicken (cooked & diced)
  • ½ cup Red Onion (diced)
  • ½ cup Yellow Onion (diced)
  • 1/3 cup Red Bell Pepper (diced)
  • 1 cup Kale (de-stemmed & chopped)
  • 2 ½ cups Coconut Milk
  • 1 ¼ tablespoon Curry Powder
  • ¼ teaspoon Cardamom
  • ¼ teaspoon Ginger (ground or fresh)
  • ½ teaspoon Garlic Powder
  • 1 ¼ tablespoon Fish Sauce
  • ½ tablespoon Sesame Oil
  • ¾ tablespoon Lime Juice
  • 6 – 7 Thai Basil Leaves
  • Salt & Pepper to taste


Sautee the onions with curry powder, cardamom, ginger, garlic powder, salt, and pepper. Add the red bell peppers, butternut squash, and coconut milk, and bring to a boil. Add the kale and cooked chicken. Add the fish sauce, sesame oil, lime juice, and basil leaves. Remove from heat. Combine all ingredients and stir thoroughly. Serve over brown rice or quinoa.

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