Chicken and Hubbard Squash Coconut Red Curry over Brown Rice

Wait, you say...where is the recipe for Mojo Marinated Pork Shoulder Tacos with Cabbage Slaw, Cilantro Cream and Rice & Beans? Well I made them and despite the fact that I generally like everything I make this was not a winner. I am tweaking the Mojo marinade and once I have a recipe that I am proud of I will share it with the world, but until then I don't want to publish something I am not happy with. 

I love curry. I also love that when you make your own curry you can regulate how much fat and oil go into your meal. It is possible to have a meal so satisfying and flavorful, but also be low in calories. This is also a recipe where protein isn't the star. By adding squash you cut down on cost as well as adding nutrients to your meal. 

2 Tbsp olive oil -- $0.10

1 small onion - small dice -- $0.50

4 garlic closes - finely chopped -- $0.13

3 Tbsp red curry paste  (such as Mae Ploy) -- $0.25

1 1/2 lbs organic chicken thighs - cut into 2 inch cubes -- $4.47

3 cups Hubbard squash - skin and seeds removed, cut into 2 inch cubes ( you can also use butternut squash or even sweet potatoes) -- $2.46

1 - 13 oz can coconut milk -- $1.79

1 1/2 cups chicken stock -- $1.00

2 tsp fish sauce -- $0.03

1 Tbsp all-natural peanut butter -- $0.05

1 lime - 1/2 juiced & 1/2 for serving wedges -- $0.28

1/2 cup cilantro leaves -- $0.30

1/4 cup slivered almonds, roasted peanuts or pumpkin seeds -- $0.66

1 1/4 cups of your favorite brown rice -- $0.59

2 1/2 cups water

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                                                              $12.61

Heat oil on medium heat, add onion and cook until translucent about 5 minutes. Add garlic, cook for 1 minute. Add red curry paste, cook for additional minute or until curry paste is fragrant. Add cubed chicken and stir until curry paste and onion mixture covers all cubed chicken. Add squash, coconut milk, chicken stock, fish sauce and peanut butter. Stir. Bring mixture to a rolling boil and then reduce heat to simmer (medium-low). Simmer curry for 45 minutes, uncovered. Finish curry with juice of 1/2 a lime. Serve over rice. Garnish with cilantro, toasted nuts and lime wedge. 

Serves 4-6 people

How to modify for:

Vegetarians: Replace the chicken with a double portion of squash and about 10 minutes before curry is finished stir in rough chopped Chinese broccoli. Replace the chicken stock with vegetable stock and omit the fish sauce. Unfortunately most red curry pastes contain dried shrimp, but Whole Foods carries one that is vegetarian. Look in your local market for a shrimp free-version. 

Vegans: Follow same directions for vegetarians.

Pescatarians: Replace chicken with 1 pound shrimp or a firm, white fish such as halibut. Season shrimp or fish with salt and pepper and stir in to the simmering broth about 10 minutes before curry is finished. 

* This is a gluten and lactose free meal!