Thai Red Chicken Curry

• 1 tablespoon peanut oil
• 2 pounds chicken thighs thickly sliced
• 1 onion medium, roughly chopped
• 5 ounces Thai red curry paste
• 13 1/2 ounces coconut milk
• 1 cup chicken stock
• 1 1/4 pounds butternut squash peeled, deseeded, roughly chopped
• 3 leaves chard, roughly chopped
• 1 tablespoon palm sugar finely grated, or brown sugar
• 1 red chili sliced
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1/4 cup thai basil leaves fresh, chopped
• 3 ounces bean sprouts
• lime wedges
• jasmine rice

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, onion, red curry, coconut milk, chicken stock, butternut squash, chard, palm sugar, red chili, fish sauce, lime juice, thai basil, bean sprouts, lime wedges, jasmine rice

Taken from www.yummly.com/recipe/Thai-Red-Chicken-Curry-1399096 (may not work)