Chicken and Butternut Squash Thai Curry Stew

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Butternut Squash, peeled and diced
Chicken Breast
1/4 cup soy sauce
Olive oil
Bok choy, chopped
3-4 garlic cloves, minced
Other ingredients
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
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.

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