Red Thai Chicken Curry with Butternut Squash | Recipe Binder

Ingredients

• 1/2 of a butternut squash, peeled, de-seeded and cut into bite size pieces
• 1 chicken breast cut into bite size pieces
• 2 tbsp of thai red curry paste
• 1 can of thai coconut milk
• 1 small red or green hot pepper, diced into very fine pieces
• 3 tbsp of olive oil
• 3 cloves of garlic, diced
• pinch of sea salt (or kosher salt)
• 4 servings of steamed rice (jasmine preferred)
• chopped fresh coriander (cilantro) for garnish
• 1 tbsp of creamed coconut (optional)
• 1 tsp of thai fish sauce (optional)
• 1 tsp of lemongrass paste (optional)