Preparation time
10 minutes
Ready in
50 minutes
Cooking Time: about 40 minutes
Makes
Serves 4 to 6
Ingredients
12 boneless skinless Ontario Chicken Thighs, cut in half
Salt and pepper
3 tbsp (45 mL) vegetable oil
2 cloves Ontario Garlic, minced
1 Ontario Onion, chopped
1 Ontario Butternut Squash, peeled, halved, seeded and cut into large cubes
1 Ontario Sweet Potato, peeled and cubed
1 tbsp (15 mL) Thai red curry paste (or more to taste)
1 can (400 mL) light coconut milk
3 green onions, thinly sliced
2 tbsp (25 mL) finely chopped fresh Ontario Coriander Leaves
Instructions
Season chicken with salt and pepper. In Dutch oven or large heavy-bottomed saucepan, heat 1 tbsp (15 mL) of the oil over medium-high heat. Add half of the chicken, cook, turning once, until golden brown, about 6 minutes. Transfer to plate; set aside. Add 1 tbsp (15 mL) of the oil; repeat with remaining chicken. Set aside.
Add remaining oil to Dutch oven. Stir in garlic, onion, squash and sweet potato. . Cook, stirring to coat mixture, about 4 minutes. Stir in red curry paste to coat vegetables. Add coconut milk and 1 cup (250 mL) water to pan.
Return chicken and any accumulated juices to Dutch oven; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked and squash is tender, about 20 minutes. Using potato masher, crush some of the squash and sweet potatoes. Divide chicken and squash mixture into bowls. Garnish with green onions and coriander.
Nutritional Information
1 Serving (When recipe serves 6):
- Protein: 33 grams
- Fat: 20 grams
- Carbohydrate: 16 grams
- Calories: 380
- Fibre: 3 grams
- Sodium: 395 mg