Coconut Chicken and Autumn Squash Curry
4

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Coconut Chicken and Autumn Squash Curry

  • Servings: 4
  • Prep Time: 5 MINS
  • Cook Time: 30 MINS

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Directions

Step one
Pre-heat large pan over high heat. Drizzle the pan with oil. Add onion and carrot, sauté until just tender.
Step two
Season chicken thighs with salt and pepper and add them to the pan, skin side down. Cook until browned, then flip.
Step three
Add the squash and curry paste to the pan. When squash begins to get tender, add the garlic and cook until fragrant.
Step four
Add the coconut milk to the pan and simmer for 5-10 minutes. Salt to taste. Serve over rice or with a quality naan bread.

Ingredients

1  pack ROXY™ Organic Boneless Skinless Chicken Thighs
1 tsp. oil
onion, chopped
carrot, chopped
butternut squash, peeled, seeded, and chopped
3 tbsp. red curry paste
3 cloves garlic, chopped
13 oz. can of unsweetened coconut milk
  salt and pepper

Directions

Step one
Pre-heat large pan over high heat. Drizzle the pan with oil. Add onion and carrot, sauté until just tender.
Step two
Season chicken thighs with salt and pepper and add them to the pan, skin side down. Cook until browned, then flip.
Step three
Add the squash and curry paste to the pan. When squash begins to get tender, add the garlic and cook until fragrant.
Step four
Add the coconut milk to the pan and simmer for 5-10 minutes. Salt to taste. Serve over rice or with a quality naan bread.

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