Cut the kabocha squash into bite-sized pieces. Peel some skin and lay in a heat resistant dish. Cover loosely with plastic wrap and microwave for 4 minutes at 500 W.
Cut the chicken breast into bite-sized pieces.
Put grated ginger and vegetable oil in a pan and cook over low heat. When the ginger is aromatic, turn the heat to medium and add the chicken.
When the meat colour changes, add kabocha squash and stir fry briefly.
Add curry powder and stir fry until aromatic.
Add fish sauce and oyster sauce in the pan and mix.
Add coconut milk and simmer for about 10 minutes over low-medium heat. Season with salt and artificial sweetener. Done.
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Jeannie notes.. Above is curated for evaluation and recommendation from Cookpad Spain
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