Chicken and Squash Thai Curry
- Preparation 30 min
- Cooking 30 min
- Servings 4
- Freezes Yes
Bright flavours like Thai basil (or cilantro), green onions, garlic, fresh ginger and chili mingle with the magic of coconut milk, chicken morsels and tender squash. With basmati rice waiting to soak it all up, this bowl full of freshness hits all the right notes.
Featured in RICARDO Magazine SPRING 2016 (p. 34)
- Sans noix
- Sans lactose
- Sans produits laitiers
- Sans oeufs
See
Categories
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
Preparation
-
Green Curry Paste