Quick Thai Chicken Curry

A super quick and easy Thai chicken curry with the addition of butternut squash.

20 minutes

45 minutes

Stove top or oven 180ºC

Ingredients

1tbsp coconut oil/ghee or sunflower oil
1 red onion

- thinly sliced
500g chicken thighs

- no skin and boneless
400ml coconut milk
1 tbsp green curry paste
1/2 cup of water
500g butternut squash

- peeled and diced into small chunks
Handful of button mushrooms

- sliced
3 small red dried chillies
1 cap full cider vinegar
Seasoning to taste
Rice

- plain boiled

Instructions

Prepare chicken:
01 Remove skin and any bone (best to buy boneless).
Cook:
02 Heat oil in a casserole dish. Add onions and soften.
03 Add green curry paste and cook for 1 minute.
04 Add chicken thighs and coat well in the paste.
05 Add mushrooms and butternut squash.
06 Add coconut milk and water.
07 Add dried red chillies and capful of cider vinegar.
08 Stir and bring to simmering point. Add lid.
09 Simmer slowly on top of the stove for 45 minutes or bake in the oven until chicken is tender and all is well cooked.
10 Serve with plain boiled rice.

Notes

For a Thai red curry, follow same as above but use a RED quality, commercial curry paste. Substitute with potatoes if butternut squash not available, and add more water if sauce gets too thick.