Squash Curry in Pumkin Bowl

Ingredients (5 servings)

Squash 1 (a diameter of approx. 20 cm: about 1 kg)
Chicken breast (cut into bite-size pieces) 300 g
【A】 S&B Oriental Curry Powder 1 tsp
Salt Pinch
Black pepper Pinch
Vegetable oil 1 tsp
Onion (minced) 100 g
Red bell pepper (cut into bite-size pieces) 80 g
Mushrooms (sliced) 4
Coconut milk 200 ml
Water 650 ml
S&B Golden Curry Sauce Mix 92g 1 pack
Cashew nuts (chopped) As needed


  1. Cook the whole squash in a microwave oven at 600 W for 15-20 minutes.
    Once softened, cut off 2 to 3 cm of the squash top. Remove the seeds and guts, then scrape out the flesh with a spoon. Set aside the skins for a bowl.
    Mash 2/3 of the squash flesh into paste. Cut the remaining 1/3 into 3 to 4 cm dices.
  2. Cut the chicken breast into bite-size pieces. Mix 【A】 together and season the chicken with 【A】.
    Roughly mince the onion, cut the red bell pepper into bite-size pieces, and slice the mushrooms.
  3. Put oil in a pot, and stir-fry 【2】 over medium heat. Then, add the coconut milk and 200 ml of water.
    Cover the pot with a lid and simmer for about 15 minutes until the ingredients become tender.
  4. Turn off the heat. Add the S&B Golden Curry Mix, then stir until it is completely melted. Add the remaining 450 ml of water and the squash paste.
    Turn on the heat again, and simmer over low heat for approx. 5 minutes.
  5. Serve 【4】 in the squash bowl, and top with the diced squash and roughly chopped cashew nuts.