Chicken and Squash Thai Curry

Name: Chicken and Squash Thai Curry
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 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; 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

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Preparation 30 MIN

Cooking 30 MIN
Servings 4
Freezes

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.

Ingredients
Preparation

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

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.