May 23, 2026

Red Curry Chicken

Name: Red Curry Chicken
Prep time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp. (30 mL) vegetable oil; 1 lb. (500 g) boneless, skinless chicken breasts, cubed; 1 large white onion; 1 cup (250 mL) diced butternut squash; 1 jar (341 mL) VH® Red Curry Cooking Sauce; 2 cups (500 mL) cooked basmati rice; 2 tbsp. (30 mL) chopped cilantro

10

Prep Time Minutes
30
Total Time Minutes
7
Number of Ingredients
4
Servings

Tags:

Chicken,
Under 30 min,
Main Dish,
VH,
Stove Top,
Asian,
Summer,
Spring,
Fall,
Winter

Ingredients

2 tbsp. (30 mL) vegetable oil
1 lb. (500 g) boneless, skinless chicken breasts, cubed
1 large white onion
1 cup (250 mL) diced butternut squash
1 jar (341 mL) VH® Red Curry Cooking Sauce
2 cups (500 mL) cooked basmati rice
2 tbsp. (30 mL) chopped cilantro

Directions

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Step one

Heat oil in a large saucepan over medium-high heat. Add chicken and cook for 5 minutes or until lightly browned. Transfer to a plate.
Step two

Add onion; cook for 5 minutes or until softened. Add squash, 1/2 cup (125 mL) water and VH® Red Curry Cooking Sauce; bring to a boil. Reduce heat to medium-low; return chicken to saucepan.
Step three

Simmer, partially covered, for 10 to 12 minutes or until squash is tender and sauce is thickened. Serve over basmati rice and sprinkle with cilantro.

Tips

Substitute sweet potatoes for the squash, if desired.

Serve over cooked glass noodles, instead of rice, if desired.

Whisk into soups.

Stir into mashed sweet potatoes.

Stir-Fry with carrots and parsnips.