Thai Green Curry Chicken with Squash and Bell Peppers

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Step 1

Prepare the Chicken:

Step 2

Cut the chicken into bite-sized pieces and set aside.

Step 3

Cook the Aromatics:

Step 4

Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium heat.

Step 5

Add the chopped onion and cook for 3-4 minutes until softened.

Step 6

Stir in the minced garlic and ginger, cooking for an additional 1 minute until fragrant.

Step 7

Add Curry Paste and Liquids:

Step 8

Stir in the Thai green curry paste and cook for 1-2 minutes to release its flavors.

Step 9

Pour in the coconut milk and chicken broth, stirring to combine.

Step 10

Bring the mixture to a simmer.

Step 11

Cook the Chicken and Vegetables:

Step 12

Add the chicken pieces to the skillet and simmer for 5-7 minutes, or until the chicken is cooked through.

Step 13

Stir in the diced butternut squash and cook for an additional 8-10 minutes, or until the squash is tender.

Step 14

Add the sliced red and yellow bell peppers and cook for another

Step 15

2-3 minutes, until the peppers are tender-crisp.

Step 16

Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning with salt and pepper if needed.

Step 17

Serve:

Step 18

Remove from heat and garnish with fresh basil or cilantro.

Step 19

Serve the Thai green curry chicken with jasmine rice or noodles.