Chicken and Squash Thai Curry

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