Chicken Butternut Squash Red Curry

Serves: up to 4 | Cooking time: 55 minutes

Developed by Table for Two, exclusively for Farmer Focus!

“The comforting dishes that we are so accustomed to during cooler months have a way of giving you a warm hug from the inside out.”


  • 1 pound Farmer Focus boneless skinless chicken thighs, cut into 1-inch chunks

  • Kosher salt, to taste

  • Black pepper, to taste

  • 3 tablespoons coconut oil, divided

  • 4 cups small diced butternut squash

  • 4 small baby bok choy, thinly sliced, green tops and thicker bottoms separated

  • 1 small yellow onion, peeled and thinly sliced

  • 1 green bell pepper, cored and thinly sliced

  • 1 red bell pepper, cored and thinly sliced

  • 4 tablespoons red curry paste

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon grated fresh garlic

  • 1 tablespoon grated lemongrass

  • 1 15 ounce can coconut milk

  • 3 cups chicken stock

  • 1 15 ounce can chickpeas, drained and rinsed

  • 2 tablespoons minced cilantro

  • White rice, for serving


See the post from Table For Two for full instructions.

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