Looking for a new Favorite Freezer Meal or Weeknight Globe Trot?
Look no further than this exotic spiced Butternut Curry, comfort food made easy! Make a double batch for your freezer stash. This meal will inspire warm tropical flavor even in the dead of winter!
Roast, Blend, Enjoy, its really that simple!
Roasted butternut blended with some great spices, and bone broth leave you with a splendid velvety curry that pairs beautifully with basmati rice!
Double Duty!
Roast a Lime Honey Chicken alongside your butternut and have a fully complete meal, double use of the same pan, oven and electricity!
Better the Next day you say?!
Unbelievable as it may sound, give the curry a night to let its flavor marinade together and the curry is even better the next day. The roasted chicken is also excellent as meal the second night, or pulled and served on a salad with crushed cashews, and a lime honey vinegrette (see marinade below).
Thai Butternut Curry & Lime Roasted Chicken
Ingredients
- 1 Medium Verdant pasture raised chicken
- 1 Medium Butternut Squash
- 2 small onions, peeled and cut in half
- 5 cloves of garlic, peeled and smashed
- 2 fresh limes, zested, and squeezed, keep juice and zest separate. Keep spent limes for roasting with chicken.
- 1 cup chicken broth
- 2Tbs Thai Red Curry Paste
- 1 tablespoon fish sauce
- 3 Tbs Honey
- 2-3Tbs Olive Oil
- 3-4 Sprig of cilantro, stemmed and rough chopped.
- 1 tsp black pepper
- 1.5 tsp Sea Salt, marinade
- 1.5 tsp salt for curry, plus more to taste
- Optional Thai Chile Paste
- Optional 4 Tbs grass-fed butter or 3Tbs Coconut Milk to add unctuous fatty spoon coat.
Instructions
- Line a rimmed baking sheet with parchment, move rack to lower third of the oven, preheat oven to 425F.
- Cut Butternut in half, scoop out seeds and discard, place squash flesh side up on baking sheet, drizzle & brush with 1-Tbs olive oil. Place onion halves and smashed garlic cloves on tray.
- In small mason jar whisk together: juice of 1 lime, 1TBS Olive Oil, 1.5 tsp sea salt, 1 tsp black pepper, 3 TBS honey. Place thawed chicken on the center of the baking sheet, coat liberally with Lime Honey Marinade. Place spent (squeezed & zested) limes inside chicken cavity.
- Bake at 425F for 20 minutes until skin on chicken starts to brown. Cover with foil and turn temperature down to 350F, continue to bake.
- Remove Chicken when it reaches an internal temperature of 165F in the thickest part of the thigh (not touching the bone) and breast reaches 160F, remove chicken immediately allow to rest. The Butternut squash should be fork tender, if not continue to cook the squash until tender. ( Approximately 30-40 min, depending on your oven)
- While the chicken bakes, prepare the aromatics of your curry slurry. Bring 1 Cup broth to a low simmer, add fresh ginger, Garam Marsala, fish sauce.
- As soon as butternut is cooked and cool enough to handle, scoop flesh into flavored broth, add in roasted onion, smashed garlic and ALL pan drippings from roasted chicken, add 1.5 tsp sea salt. Optional add in butter or coconut milk for silky succulence, and Thai chili paste for heat.
- Using an immersion blender, blend until smooth and velvety 1-2 minutes. There should be no chunks, if needed you can add 1-2 Tbs of olive oil to smooth out the Curry. This is the time to grab your tasting spoon and ask yourself, what does it need? Acid? - Add more lime juice, Sweetness? -A touch of honey, Heat? - A tad more Chile paste. The beauty is that you can tailor to your table and preferences.
- Carve your chicken, I think thighs pair best with this dish. Serve Butternut curry alongside you chicken, and basmati rice. Garnish with cilantro and lime zest.