Thai Red Curry Chicken with Acorn Squash and Coconut Cream

1.Heat the vegetable oil in a large skillet or wok over medium heat.

2.Add the chicken pieces to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

3.In the same skillet, add the cubed acorn squash and sauté for about 3-4 minutes until slightly tender.

4.Stir in the Thai red curry paste and cook for another minute until fragrant.

5.Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.

6.Add the cooked chicken back into the skillet along with the fish sauce, brown sugar, and lime juice. Stir well to combine all the ingredients.

7.Cover the skillet and let it simmer for about 10-15 minutes, or until the acorn squash is tender and the flavors meld together.

8.Taste and adjust seasoning if necessary, adding more fish sauce or lime juice as desired.

9.Serve the Thai red curry chicken over cooked jasmine rice and garnish with fresh basil leaves.