Curried Chicken Stew with Squash and Cashews

Sweet, deeply colored buttercup and kabocha squash are the top choices for this aromatic stew. If neither squash is available, use sweet potatoes, peeled and cut into 1-inch chunks.

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  1 13-1/2-oz. can coconut milk, unstirred
  
  


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  2 Tbs. Thai red curry paste
  
  


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  3 Tbs. fish sauce
  
  


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  2 Tbs. packed light brown sugar
  
  


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  1 lb. peeled buttercup or unpeeled kabocha squash, seeded and cut into 1-1/4-inch pieces
  
  


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  1/2 cup salted cashews
  
  


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  1 lb. boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices
  
  


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  Kosher salt
  
  


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  1 small yellow onion, cut into 1/2-inch wedges
  
  


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  2/3 cup torn fresh basil leaves
  
  

Measure 3 Tbs. 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 mixture 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 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 to 12 minutes.

Meanwhile, toast the cashews in a small skillet over medium-high heat, stirring frequently, until dark in spots, about 4 minutes. Set aside.

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.