Curried Chicken Stew with Squash and Cashews

Fine Cooking
10Ingredients
400Calories
50Minutes

Ingredients

  • 13 1/2 ounces coconut milk (unstirred)
  • 2 tablespoons Thai red curry paste
  • 3 tablespoons fish sauce
  • 2 tablespoons light brown sugar (packed)
  • 1 pound kabocha squash (peeled buttercup or unpeeled, seeded and cut into 1-1/4-inch pieces)
  • 1/2 cup salted cashews
  • 1 pound boneless, skinless chicken breast halves (cut crosswise into 1/4-inch-thick slices)
  • kosher salt
  • 1 small yellow onion (cut into 1/2-inch wedges)
  • 2/3 cup fresh basil leaves (torn)
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NutritionView more

400Calories
Sodium57%DV1370mg
Fat48%DV31g
Protein14%DV7g
Carbs10%DV31g
Fiber20%DV5g

PER SERVING *

Calories400Calories from Fat280
% DAILY VALUE*
Total Fat31g48%
Saturated Fat22g110%
Trans Fat
Cholesterol
Sodium1370mg57%
Potassium840mg24%
Protein7g14%
Calories from Fat280
% DAILY VALUE*
Total Carbohydrate31g10%
Dietary Fiber5g20%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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