Chicken and Butternut Thai Curry

I got this recipe from one of those big cookbooks you see at Costco sometimes, called The Ultimate Thai and Asian Cookbook. It is a really good recipe! The recipe calls for duck breasts, which are rather expensive. The recipe works equally well with chicken breasts.

Ingredients
4 duck breasts or 1-2 lbs chicken breasts (skin and bones removed)
2 tablespoons five spice powder
2 tablespoons Sesame Oil
1 orange, rind grated, juiced
1 medium butternut squash, peeled and cubed
2 tsp Thai red curry paste
2 tablespoons Thai fish sauce
1 tablespoon palm sugar or light brown sugar
1 1/4 cups coconut milk
2 fresh red chilies, chopped
4 Kaffir lime leaves, torn
Cilantro for garnish


Cut the duck or chicken breasts into bite size pieces. Place in a bowl with five spice powder, sesame oil, orange ring and orange juice. Stir well with a fork or chopstick. Cover and marinade in the refrigerator for at least 15 minutes.













Bring a pot of water to boil. Add the squash and cook for 10-15 minutes, until the squash is tender and a little soft. Drain the squash and set aside.

In the meantime, add the marinade for the chicken to the wok. Heat until boiling. Stir in the curry paste, and cook for 2-3 minutes until the paste is well blended and fragrant. Add the duck or chicken and stir fry for 3-4 minutes, until the meat is browned on all sides.

Add the fish sauce and palm sugar and cook for 2 more minutes.

Add the coconut milk, and stir until the mixture is smooth, making sure not to let the coconut milk boil (reduce heat if necessary).


Add cooked squash, chili and lime leaves. Simmer gently for 5 minutes, making sure the coconut milk doesn't boil.

Serve with fresh noodles or rice.

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