Thai chicken and butternut squash curry
- 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
Preheat oven to 400 degrees F.
Slice chicken and bell peppers into strips. Thinly slice green onion.
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.
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.
Serve curry in a bowl over the roasted butternut squash, topped with greens of the green onion.