Chicken And Butternut Squash Curry Recipe Recipes Net

Ingredients

1tbspcooking oil

1mediumbrown onionchopped

1mediumcarrotpeeled and diced

6skinlesschicken thigh filletscut into 3-cm pieces

4clovesgarliccrushed

3tbspThai red curry pastemild, if possible

4cupsbutternut squashor pumpkin, diced

200ggreen beanstrimmed

400mlcoconut milk(1 can)

1tbspbrown sugar

saltto taste

Fresh coriander leavesto serve

Heat the oil in a large pan/skillet on high heat. Sauté the onion and carrot until the onion becomes soft and transparent.

Add the chicken and fry until just beginning to brown.

Add the garlic and curry paste (if using), stirring together quickly to blend in the heat of the pan for about 1 minute, or until fragrant.

Add the butternut pieces and green beans; keep cooking while stirring occasionally for 5 minutes.

Stir the coconut milk through the ingredients and bring to a simmer.

Reduce heat to low; add in the sugar and salt to taste, and continue to simmer for about 10 to 15 minutes, or until the pumpkin pieces have softened.

Serve over steamed rice or cauliflower rice.