35 minsDinner

Thai chicken and butternut squash curry

Makes: four servings
Makes: four servings


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


  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.