Chicken and Butternut Squash Curry

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  Vegetable oil(15g)
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  Yellow Onion
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  Carrots
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  Chicken Thigh, Boneless Skinless(678g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Garlic(240g)
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  Thai red curry paste(45g)
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  Squash, Butternut(960g)
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  Green Beans(198g)
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  Coconut Milk, Full-Fat, Canned(400g)
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  Brown sugar(15g)
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  1 pinch salt to taste
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  Cilantro, Fresh

Instructions

1. 1Heat the vegetable oil in a large pan over medium-high heat. Add the diced onion and carrots, sauté for 4–5 minutes until the onion becomes translucent and soft.
2. 2Add the chicken thighs to the pan, cook for 6–8 minutes over medium-high heat, stirring occasionally, until the edges begin to brown (chicken does not need to be cooked through at this stage).
3. 3Push the chicken to the side of the pan, add the minced garlic and Thai red curry paste to the cleared space, and stir constantly for 1 minute over medium-high heat until fragrant and the paste darkens slightly.
4. 4Stir the garlic-paste mixture into the chicken and vegetables, then add the butternut squash pieces and green beans. Cook for 5 minutes over medium-high heat, stirring occasionally.
5. 5Pour the coconut milk into the pan and stir to combine. Bring the mixture to a simmer over medium heat, then reduce to low heat. Add the brown sugar and salt to taste, and simmer uncovered for 10–15 minutes until the butternut squash is fork-tender (or 15–20 minutes longer if you prefer a creamier sauce with the squash fully softened and blended into the coconut milk).
6. 6Taste and adjust seasoning as needed. Stir in the fresh cilantro.
7. 7Divide the curry evenly into 6 airtight containers while hot. Store in the refrigerator for up to 4 days.
8. 8Serve each portion over steamed rice or cauliflower rice.