35 minutesDinner

Thai chicken and butternut squash curry

Makes: four servings
Makes: four servings

Ingredients

  • 1 ½ lbs chicken breast, sliced into strips
  • 1 lb sliced bell peppers
  • 8 green onions
  • 4 cups butternut squash, pre-chopped
  • ¼ cup olive oil
  • ½ cup green curry paste
  • 2 tsp minced garlic
  • 1 ½ tbsp fish sauce
  • 3 cups full-fat coconut milk
  • ¾ lime

Steps

  1. Preheat oven to 400 degrees F.

  2. Slice chicken and bell peppers into strips. Thinly slice green onion.

  3. Peel butternut squash, remove seeds and cut into bite-sized pieces. Place diced butternut squash on a baking tray and drizzle with olive oil, plus salt and pepper to taste. Roast in the oven 20 min, or until tender.

  4. Heat a saucepan pan over medium heat and add green curry paste. Heat until fragrant, then add chicken, garlic, bell peppers and whites of the green onion. Cook 4 to 5 min until the chicken is no longer pink in the middle. Add fish sauce, full-fat coconut milk and lime juice. Simmer over low heat 7 to 8 min, or until butternut squash is ready.

  5. Serve curry in a bowl over the roasted butternut squash, topped with greens of the green onion.