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.
Story Behind this Recipe
I made this recipe because I was chosen as a cooking tester for the artificial sweetener Pal Sweet. This doesn't use curry roux, so the curry is low in calories.
If you prefer it spicy, add little more curry powder. If you don't like spicy food, put more sugar to make the curry mild and it will be easier to eat. Don't reduce the amount of curry powder, because the result would be something different from curry. It is delicious to put in other green vegetables instead of the kabocha squash.