If you like my Coconut Salsa Chicken, then you will love this hearty stew! I love the sweetness that the butternut squash lends to the dish. You can't go wrong with a simple coconut milk broth either. Cook the stew using your crockpot or just on the stovetop if you're short on time. Either way this dish comes out amazing! Since my kids are so little and not big stew eaters, I just take out the shredded chicken, butternut squash, and snow peas from the broth, and serve them separately. You could also mash up the tender butternut squash with some ghee using a fork to resemble a mashed potato. They will love it!
What you'll need:
2 lb. chicken breasts (or combo of chicken breasts and boneless skinless chicken thighs)
1 large butternut squash, peeled and cubed (about 4 cups)
12 oz. bag of snow peas or sugar snap peas
1 can full fat organic coconut milk
32 fl. oz. low sodium organic chicken stock
2 tbsp red or green curry paste
1 tbsp lime juice
1/4 cup thai basil leaves (you could also use sweet basil)
1/4 cup cilantro leaves
2 garlic cloves, minced
2 tsp. kosher salt
You have two options for cooking this stew. You can do it either in the crockpot or on the stovetop.
Combine coconut milk and curry paste in the crockpot. Whisk together until smooth. Next, whisk in the chicken stock, lime juice, minced garlic, and salt. Add your chicken, butternut squash, snow peas, cilantro, and basil to the crock pot. If your liquid level seems too low, add a little more chicken stock. Cover and cook on high for 4-5 hours or on low for 6-8 hours.
I would recommend cutting your chicken breasts in half or quarters depending on their size. If you are using chicken thighs, there is no need to cut them. Heat a tablespoon of coconut oil or EVOO in a 6 qt pot over medium high heat. Add chicken to the heated pot, and brown on each side (2-3 mins on each side). Next, add the coconut milk, chicken stock, curry paste, lime juice, garlic, and salt to the pot. Stir until thoroughly combined. Finally, mix in your butternut squash, snow peas, cilantro, and basil. Bring stew to a boil. Once boiling, reduce to simmer. Allow to simmer for 30 minutes or until chicken and butternut squash are tender. Once tender, remove chicken from pot and shred. Return the shredded chicken to the stew, and stir. Taste the broth to see if it needs any additional salt.
The stew should be hearty, almost consisting more of chicken and vegetables than broth. I like to add a little sriracha on top for an extra kick!