Chicken, Bean And Squash Curry

• 1 tbsp oil
• 1 lb boneless skinless chicken thighs, cubed
• 1 None onion, chopped
• 1 clove garlic, crushed
• 1 slice (1/2-inch) ginger, peeled and grated
• 1/4 cup red curry paste
• 1 lb butternut squash, peeled, seeded and sliced
• 1 can (14 oz) coconut milk
• 1 cup chicken stock
• 2 tsp fish sauce
• 2 tsp brown sugar
• 1 can (14 oz) mixed beans, drained and rinsed
• None None Snow pea sprouts, steamed rice, to serve

1. Heat oil in a large saucepan on high heat. Cook chicken in 2 batches, 3-4 mins each, until golden. Remove from pan and set aside.
2. Reduce heat to medium. Saute onion, garlic and ginger 2-3 mins, until onion is tender. Return chicken to pan with curry paste. Cook, stirring, 1-2 mins, until fragrant.
3. Add squash, coconut milk, stock, fish sauce and sugar. Bring to a boil. Reduce heat to medium and simmer, uncovered, 20-25 mins, until squash is tender.
4. Stir in beans and simmer a further 3-4 mins. Serve topped with snow pea sprouts and accompany with steamed rice.

oil, chicken, onion, clove garlic, ginger, red curry, butternut squash, coconut milk, chicken stock, fish sauce, brown sugar, mixed beans, sprouts

Taken from recipes-plus.com/api/v2.0/recipes/29884 (may not work)