Js Butternut Thai Curry

• 2 chicken cutlets, cut into bite sized pieces
• 1 small butternut squash, cubed
• 1 (14 ounce) can coconut milk
• 1 cup chicken stock
• salt
• 23 cup frozen peas
• 4 tablespoons mild Thai red curry paste (I use a packet of Home Gourmet)
• 1 tablespoon olive oil
• 1 tablespoon lime juice

1. Heat the olive oil.
2. Stir in curry and chicken.
3. Cook for a few minutes.
4. Add butternut and chicken stock.
5. Bring to boil.
6. Add coconut milk.
7. Cook for about 15 minutes or until butternut is soft.
8. Add lime juice.
9. Add peas and cook for further 5 minutes.
10. Add salt to taste.
11. Serve over rice or even as a soup.

chicken cutlets, butternut squash, coconut milk, chicken stock, salt, frozen peas, red curry, olive oil, lime juice

Taken from www.food.com/recipe/j-s-butternut-thai-curry-332198 (may not work)