Chicken and Butternut Squash Thai Curry Stew

Butternut Squash, peeled and diced

Chicken Breast

1/4 cup soy sauce

Olive oil

Bok choy, chopped

3-4 garlic cloves, minced

 

1 onion, diced

1 can coconut milk

1 cup water or broth

1 tbsp red curry paste

Red pepper, diced

Juice of 3 limes

1/4 cup chopped cilantro

1 tsp ginger

1 tbsp sriracha plus more to taste

Salt and pepper to taste

 

METHOD

Heat oil in a Dutch oven. Sauté onion till translucent. Add garlic and red pepper. Sauté a minute and add bok choy. Add coconut milk, chicken (you could add it whole and after 35 minutes, remove and shred or dice while raw) squash, water, and curry paste. Stir and bring to a boil. Add ginger and sriracha. Turn heat to a simmer and cover. Simmer for 35 minutes. Add lime juice and cilantro. Taste and adjust seasonings with salt and pepper. Serve over rice or on its own.