1cupshredded cooked chicken *option in instructions for uncooked chicken
1/2butternut squash roasted peeled and cut into cubes*option in instructions for uncooked squash
3tablespoonscanned green chiles
Basamati or Jasmine Rice I use brown jasmine rice
Optional: kaffir lime leaves curry leavesfresh ginger root, galangal root, onions, thai peppers, green beans, bell peppers, etc.
1. Heat olive oil over medium heat until shimmering. Add curry paste and break up paste so it cooks evenly. Cook stirring frequently for 2-3 minutes until it is aromatic and the oil has absorbed. 2. Add coconut milk and whisk to incorporate the curry paste. 3. *If chicken or butternut squash are uncooked or you wish to add any additional raw vegetables add them now and allow to cook in curry sauce until they are cooked through. 4. Cook sauce down over medium heat, stirring occasionally for 15-20 minutes to allow flavors to meld. 5. Add cooked chicken, butternut squash, canned green chiles and lime juice. Simmer for 5 minutes until ingredients are warmed through. 6. Serve with rice and top with plenty of fresh basil.