Coconut Chicken and Autumn Squash Curry

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Step ONE

Pre-heat large pan over high heat. Drizzle the pan with oil. Add onion and carrot, sauté until just tender.

Step TWO

Season chicken thighs with salt and pepper and add them to the pan, skin side down. Cook until browned, then flip.

Step THREE

Add the squash and curry paste to the pan. When squash begins to get tender, add the garlic and cook until fragrant.

Step FOUR

Add the coconut milk to the pan and simmer for 5-10 minutes. Salt to taste. Serve over rice or with a quality naan bread.

1 pack	RANGER® Free Range Boneless Skinless Chicken Thighs
1 tsp.	oil
1	onion, chopped
1	carrot, chopped
1	butternut squash, peeled, seeded, and chopped
3 tbsp.	red curry paste
3 cloves	garlic, chopped
13 oz.	can of unsweetened coconut milk
	salt and pepper

Step 1

Pre-heat large pan over high heat. Drizzle the pan with oil. Add onion and carrot, sauté until just tender.

Step 2

Season chicken thighs with salt and pepper and add them to the pan, skin side down. Cook until browned, then flip.

Step 3

Add the squash and curry paste to the pan. When squash begins to get tender, add the garlic and cook until fragrant.

Step 4

Add the coconut milk to the pan and simmer for 5-10 minutes. Salt to taste. Serve over rice or with a quality naan bread.

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