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Some of you who follow my Facebook page probably saw this picture of my quick stir fry supper the other night. When I first made it, I didn’t measure anything, but it turned out so yummy that I knew I had to remake it and turn it into an actual recipe so you guys could make it too! The yellow squash in our garden is really starting to produce, and if your squash plants are anything like ours, once they start producing, we have squash coming out of our ears! (Keep reading for a list of healthy squash recipes to help use up summer’s bounty.)
Someone really should call me out for my nontraditional ethnic food recipes…haha. Rarely one to keep things traditional, I often create recipes that are loosely based around a certain culture – with my own twist (like this recipe for My Take on Thai Soup). This “curry” is no exception. Someone who is actually familiar with traditional curries needs to let me know how far I strayed from the mark. Whether or not it’s actually a curry, it’s good, and I know you’ll enjoy it as much as I did!
Here are some squash recipe suggestions for you (yellow squash can usually be substituted for zucchini, and vice versa):
- Fried Breaded Zucchini
- Zucchini Bars
- Basic Chocolate Layer Cake
- Zucchini Spice Cake with Browned Butter Frosting
- Chicken Alfredo over Zoodles
- Zucchini Quiche
- Funky Crockpot Casserole
This yummy stir fry is sized for one person, but you can easily make a larger batch for a family-sized dinner entrée! I used leftover grilled chicken to whip this up for lunch one day. You can substitute plain cooked chicken, but if you do that, I recommend adding a dash of soy sauce to make up for the flavors you’re missing. I found that the soy sauce/lemon juice marinade on my grilled chicken (sorry – the recipe isn’t up on my website, but I’ll be including a similar one in my upcoming cookbook) gave a great flavor to this stir fry. Cooked sausage links would probably be great chopped up in this dish as well! Make it your own and tweak it according to what needs used up from your fridge.
You might also enjoy:
You can find this recipe in my cookbook, Necessary Food.
- 1 T coconut oil (I used refined to eliminate the coconut flavor)
- 1 small yellow squash, sliced thinly
- ¼ medium onion, sliced
- 3-4 T diced tomato
- 2 grilled chicken tenders, chopped (my grilled chicken had a nice soy sauce marinade that gave great flavor to this curry; if yours doesn't, I recommend adding a dash of soy sauce to the stirfry)*
- ¼ cup unsweetened almond milk
- ¼ tsp. THM Super Sweet Blend
- ¼ tsp. salt
- ¼ tsp. curry powder
- ¼ tsp. paprika
- ¼ tsp. cumin
- ⅛ tsp. black pepper
- Sprinkling of grated cheese of choice (I used a cheddar blend)
- Melt the coconut oil in a nonstick skillet over medium-high heat and add the squash, onion, tomato, chicken, almond milk, sweetener, and spices. Stir to combine. When the stirfry comes to a boil, reduce the heat to medium low and continue to cook, uncovered, stirring occasionally until the squash and onions are tender. Top with a small amount of shredded cheese and serve. Yields one serving (but you could easily multiply the recipe for a family)
To make this a Deep S, Trim Healthy Mamas, omit the onion, tomato, and cheese, and use chicken grilled in a Deep S marinade (a basic soy sauce/lemon juice marinade would work great).