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.”
INGREDIENTS
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1 pound Farmer Focus boneless skinless chicken thighs, cut into 1-inch chunks
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Kosher salt, to taste
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Black pepper, to taste
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3 tablespoons coconut oil, divided
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4 cups small diced butternut squash
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4 small baby bok choy, thinly sliced, green tops and thicker bottoms separated
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1 small yellow onion, peeled and thinly sliced
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1 green bell pepper, cored and thinly sliced
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1 red bell pepper, cored and thinly sliced
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4 tablespoons red curry paste
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1 tablespoon grated fresh ginger
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1 tablespoon grated fresh garlic
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1 tablespoon grated lemongrass
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1 15 ounce can coconut milk
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3 cups chicken stock
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1 15 ounce can chickpeas, drained and rinsed
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2 tablespoons minced cilantro
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White rice, for serving
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