no comments

Lightened Up Chicken & Squash Curry

Light Chicken and Squash Curry


  • 1 small butternut squash, peeled, seeded, and cut into bite-sized pieces
  • 1 Tbsp. canola oil
  • 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 can (13.66 fl. oz.) lite coconut milk
  • 1 tsp. onion powder
  • 2 garlic cloves, finely chopped
  • 1 tsp. basil
  • 1 Tbsp. and 1 tsp Thai red curry paste
  • 1 red chili pepper, thinly sliced (optional)
  • Steamed rice or cooked udon or lo mein noodles



In a large pot of boiling water, add the butternut squash pieces and boil for about 10 minutes, until slightly soft and fork tender.

In a wok or large pan, add the oil and chicken, cooking on all sides for approximately 5 minutes. Once cooked, transfer the chicken to a bowl.

In the same pan or wok, add the lite coconut milk, onion powder, chopped garlic cloves, basil, and red curry paste. Cook for a few minutes then add the chicken and cooked butternut squash . Mix then cook curry on low simmer for 5 minutes.

Top rice or noodles with the curry and garnish with sliced chilies, if using.

Serves 4.



4 Servings

241 Calories

12.1g Fat

10.8g Carbs

23g Protein


For the original recipe visit: