Curried Chicken Stew With Squash And Cashews

• 1 13 1/2 oz can coconut milk, unstirred
• 2 Tbsp. Thai red curry paste
• 3 Tbsp. fish sauce
• 2 Tbsp. packed light brown sugar
• 1 lb peeled buttercup or unpeeled kabocha squash, seeded and cut into 1 1/4 inch chunks
• 1/2 c salted cashews
• 1 lb boneless, skinless chicken breast halves, cut crosswise into 1/4 inch slices
• kosher salt
• 1 small yellow onion, cut into 1/2 inch wedges
• 2/3 c torn fresh basil leaves

1. Measure 3 Tbsp of the thickened cream from the coconut milk and put it in a 6 quart pot. Whisk in the curry paste and cook over medium high heat, whisking frequently, until the mix is fragrant and slightly darker, about 5 minutes. Stir the coconut cream and milk remaining in the can until well combined, and add to the pot along with the fish sauce, brown sugar and 1 cup of water. Whisk until combined. Bring to a simmer and add the squash. Partially cover, turn the heat down to medium, and continue simmering, stirring occasionally, until the squash is almost tender, 8-12 minutes.
2. Meanwhile, toast the cashews in a small skillet over medium high heat, stirring frequently, until dark in spots, about 4 min. Set aside
3. Season the chicken with salt and add it and the onion to the pot, stirring gently to separate the chicken pieces. Return to a simmer, partially cover, and cook, stirring occasionally, until the chicken is cooked through and the squash is tender, about 5 minutes. Stir in the cashews and basil, and serve.

coconut milk, red curry, fish sauce, brown sugar, kabocha squash, cashews, chicken, kosher salt, yellow onion, basil leaves

Taken from www.epicurious.com/recipes/member/views/curried-chicken-stew-with-squash-and-cashews-52478561 (may not work)