Thai Red Chicken Curry

• 1 tbsp peanut oil
• 2 lb chicken thighs, thickly sliced
• 1 None medium onion, roughly chopped
• 5 oz Thai red curry paste
• 1 (13.5 oz) coconut milk
• 1 cup chicken stock
• 1 1/4 lb butternut squash, peeled, deseeded, roughly chopped
• 3 None chard leaves, roughly chopped
• 1 tbsp finely grated palm sugar (or brown sugar)
• 1 None red chili, sliced
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1/4 cup fresh Thai basil leaves, chopped
• 3 oz bean sprouts
• None None steamed jasmine rice and lime wedges, to serve

1. Heat oil in a large wok or frying pan. Working in batches, cook chicken until browned all over. Set aside.
2. Add onion to pan and cook, stirring, until softened. Add curry paste and cook, stirring, until fragrant. Return chicken to pan along with coconut milk, chicken stock and squash. Bring to a boil then reduce heat and simmer, uncovered, for 10 mins, or until squash is tender. Add chard, sugar, chili, fish sauce and lime juice. Cook until chard just wilts.
3. Transfer to a serving bowl and garnish with basil and bean sprouts. Serve with jasmine rice and lime wedges.

peanut oil, chicken thighs, onion, red curry, coconut milk, chicken stock, butternut squash, chard, sugar, red chili, fish sauce, lime juice, fresh thai basil leaves, bean sprouts, steamed jasmine rice

Taken from recipes-plus.com/api/v2.0/recipes/30610 (may not work)