Chicken and Squash Thai Curry

Ingredients

• Green Curry Paste

  • 2 cups (55 g) Thai basil or cilantro leaves and stems
  • 2 green onions, cut into pieces
  • 2 cloves garlic, cut into pieces
  • 2 tbsp peeled ginger, cut into pieces
  • 1 tbsp (15 ml) soy sauce
  • 1 tbsp (15 ml) fish sauce
  • 1 tsp fresh chili peppers, coarsely chopped

• Curry

  • 1 ½ lb (675 g) skinless, boneless chicken thighs, cubed
  • 2 tbsp (30 ml) olive oil
  • 5 cups (675 g) peeled, seeded and cubed butternut squash
  • 1 can (14 oz/398 ml) coconut milk
  • Salt and pepper