Chicken and Squash Thai Curry
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
- 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
Instructions
- In a small food processor or in a blender, finely chop all the ingredients. Set aside.
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.