Ingredients
Green Curry Paste
Curry
Preparation
Green Curry Paste
- In a small food processor or in a blender, finely chop all the ingredients. Set aside.
Curry
- In a large non-stick skillet over high heat, brown the chicken in the oil. Season with salt and pepper.
- Add the squash, coconut milk and curry paste. Bring to a boil and let simmer over medium heat, stirring occasionally, for about 20 minutes or until the squash is tender and the sauce has reduced by half.
- Serve with basmati rice and/or naan bread.