Thai Chicken Kabocha Squash Curry Over Cauliflower Rice
For all my fellow parents put out there you all can relate when I say the struggle is real! especially if you have multiple children you are trying to feed. We have been eating a real food based diet for over 7 years now, and it is still hard to find dishes that everyone will eat. Then when we finally do we eat it so much that the kids then get bored of that food/dish. I want you all to know that this is perfectly normal and does;t mean your chid will NEVER eat certain foods.
If one of my kids decides not to eat dinner I DO NOT cook them something separate, but instead offer something already prepared. I also tell them they need to eat at least one bite of food that I have made. This way they still make the effort of trying what everyone else is eating, and they understand that you as the parent are not going to prepare something special just for them. Many times we have another leftover food from the day before, fruit, hard boiled eggs, yogurt or cheese in the fridge. It may not be the optimal choice, but if I can get them to at least get some whole real food into their system that is all that is better than eating some processed boxed mac cheese or fast food. And, if you don't offer to make something else many times I find my kids will end up eating more than one bite of whatever I make. And, eventually they will come around to enjoy that dish in months or years to come.
I just wanted to touch on this with all of you because with 4 children I face this challenge daily. It is difficult at times for me to not get frustrated, but, I just remember it is not forever. I have gone through this with many different foods. One day when least expected your child will eat something they have despised for months and LOVE it!! At that time you will be grateful that you did not give in and order that pizza every day, or make mac n cheese!!
Ok!! I really hope all of that will help you guys feel not alone give you all some encouragement if you are in a food funk with your children. So one of the things I love to do is introduce different ethnic foods to my children from a young age. Even if they do not like a certain ethnic dish at the present time, I have introduced their pallets to unique tastes as well as expanded their minds to a different culture. Thai food happens to be loved be all of our kids. Of course their our some dishes they refuse to try. This dish I recreated at home and made my own. I can say this dish was a hit with all the kids even my 14 month old!!
I love Kabocha Squash. It creates a creamy thickness and slightly sweet flavor that pairs nicely with the subtle spiciness of the curry seasoning. And it is in season which is always a plus! This dish is not too spicy so most will tolerate unless they can't handle any touch of spice. We ate this over cauliflower rice which I love cause it is an easy way to add more vegetables, however, if you can tolerate white rice or need some extra carbs you can easily sub white rice for the cauliflower rice here. This recipe makes a generous amount. With 6 family members I always cook in large batches so that I have at least one dat of leftovers. You can easily cut this recipe in half if you are cooking for less people.
- 2 1/2 lbs chicken breast or boneless skinless chicken thighs cut into bite sized pieces
- 1 whole Kabocha Squash
- 3 Cups Fresh or Frozen green beans
- 2 Red or Yellow Bell Peppers sliced into thin slices ( I used one of each color)
- 1 16oz Can of Full Fat Coconut Milk
- 1 Yellow Onion
- 5 TBSP Red Curry Paste
- 3 TBSP Coconut Palm Sugar
- 2 TBSP Coconut Oil
- 1 TBSP Sea Salt ( less depending on taste)
- 2 Fresh Cauliflower or 2 bags of Frozen Cauliflower Rice ( I love Trader Joes brand)
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Place the kabocha squash whole in the middle of the baking sheet and pierce with a knife or fork all over.
- Place in oven and bake for approximately 1 hour.
- remove squash from oven and set aside to cool. Meanwhile begin to cook your curry.
- In a large pot add your coconut oil along with chopped onion. Sauté the onion until it begins to become translucent.
- Add your chopped chicken. Continue to cook on medium heat until the chicken is cooked through.
- If using fresh green beans cut the ends off and cut each in half. Add them to the pot along with the chicken. If using frozen you can add them in later on with your coconut milk.
- Now add your bell peppers, curry paste, coconut palm sugar, sea salt, and coconut milk.
- Take your roasted squash cut it open and removed the seeds. Then scoop the squash out and mix it in with your curry mixture making sure there are no huge clumps of squash. It should add volume as well as add thickness and creaminess to your curry.
- Allow to simmer for about 30-40 minutes on low heat.
- White curry is simmering you can prep your cauliflower rice. Cut each cauliflower into smaller pieces and add to a food processor.
- Pulse until the cauliflower looks similar to rice. Add your cauliflower to a large pan, add 1-2 TBSP filtered water, cover, and cook on low heat for about 10-15 minutes until cauliflower is cooked.
- If using frozen bagged cauliflower rice then just add the bags to a pan, cover, and cook on low heat until completely thawed and cooked.
- When ready to serve, add some cauliflower rice to a plate or bowl and top it with your curry.
** If you are making your own cauliflower rice this should make a huge amount. What I like to do is rice all of the cauliflower then sit half of it aside in a dish and place in the refrigerator to cook the same day. You can also make this dish easier by prepping the cauliflower rice along with chopping all of the vegetables and chicken the day or night before**