Chicken and Squash Thai Curry
Back
Chicken and Squash Thai Curry
Open in full-screen mode

Chicken and Squash Thai Curry

Preparation
30 MIN
Cooking
30 MIN
Servings
4
Freezes

Ingredients

Green Curry Paste

Curry

Preparation

Green Curry Paste

  1. In a small food processor or in a blender, finely chop all the ingredients. Set aside.

Curry

  1. In a large non-stick skillet over high heat, brown the chicken in the oil. Season with salt and pepper.
  2. 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.
  3. Serve with basmati rice and/or naan bread.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum