Weeknight meals can sometimes use a makeover, especially if you find yourself making the same old thing, week after week. Adding a good curry into your regime is highly advised, not only because it’s simple, but because it’s packed with unique flavors, and can be put together in a matter of minutes. Thai curry is different than Indian curry, and you can buy both red or green Thai curry paste from most grocery stores, which makes it even easier than you thought.
Since the season is changing, adding winter squash, sweet potatoes, and cherry tomatoes makes perfect sense because you can see them popping up most everywhere. These hardier vegetables change the composition of the curry, making it hardier and more rustic, than made with summer produce. This dish becomes more of a braised stew, when ladled over hot rice, making it become one of those things that really comforts you, like a big hug (if only).
I actually left the skin-on when slicing up my butternut squash, because you can easily spoon out the flesh when it’s resting in your bowl. This is definitely a multi-utensil dining experience, because you want a good knife to cut the crispy braised chicken, a fork to pull the meat off the bones and to enjoy the wintery vegetables, and a spoon to ladle the lightly spicy curry broth with rice into your mouth. I’m getting hungry just thinking about it.
6 bone-in skin-on chicken thighs
1 white onion, sliced thickly
4 ounces green curry paste
14 ounces coconut milk
1/2 butternut squash, seeded and sliced
1 sweet potato, peeled and diced chunky
1/2 cup sliced cherry tomatoes
1/2 cup fresh cilantro, roughly chopped
2 scallions, sliced
salt & pepper
olive oil for cooking
steamed rice for serving
- In a deep skillet, add 2 teaspoons olive oil and place over medium-high heat. Sprinkle chicken thighs with salt and pepper on both sides. Place chicken skin- side-down in pan and allow to crisp to a golden brown, about 5 minutes. Flip over and continue to brown chicken for 3 minutes. Remove and place in bowl, set aside.
- Drain all, but 2 teaspoons chicken fat from pan, add onion and stir. Cook onions for 3 minutes. Add curry paste and coconut milk, stir until combined. Add buttermilk squash, sweet potatoes and tomatoes, reduce heat to medium-low and cover pan with lid. Cook for 12 minutes.
- Remove lid and sprinkle with a big pinch of salt and pepper, toss to combine. Place chicken skin-side-up on top of vegetables, and continue to cook for 15 minutes, only partially submerging chicken on bottom.
- Sprinkle half of cilantro and onions on top of chicken. Ladle rice into bowls and spoon chicken, vegetables and sauce over top. Sprinkle with remaining cilantro and onions on top of each bowl. Enjoy!