I just love the coconut curry combination, and this Green Curry Chicken will definitely fulfill that craving. It is just a quick throw-it-together kind of meal, but it has lots of flavor. It is great for a weeknight when you want something really good, but don’t want to spend the evening in the kitchen. The amounts are really just guidelines and can be adjusted for your own taste. For that matter, you could substitute any of your favorite vegetables for these too, but for me that coconut curry combination just isn’t complete without the butternut squash, so I really recommend keeping it. You could serve it over any rice, but I used jasmine cooked with refrigerated coconut milk instead of water.
Green Curry Chicken
1 Tbsp. coconut oil
4 skinless, boneless chicken breasts, cut into bite sized pieces
1 large red bell pepper, chopped
1 small butternut squash, chopped
1 cup coconut milk (I used the refrigerated kind, but canned would probably work too.)
2 Tbsps. green curry paste
1 Tbsp. fish sauce
the juice of one lime
Saute the chicken in a large skillet until cooked through. Remove the chicken from the pan and set aside. Add the pepper and squash to the pan and saute until the edges of the squash just begin to brown. Add the remaining ingredients and cook until the squash is tender. Add the chicken back to the skillet and cook until everything is evenly and thoroughly heated. Serve with rice that has been cooked with coconut milk instead of water.