By: Adapted from www.thekitchn.com
With only a handful of ingredients, this is a surprisingly simple dinner to throw together. Serve with steamed rice or rice noodles.
Time: Preparation 30 mins
Serving: 6 Servings
Ingredients
- 1 T canola oil
- 4 oz curry paste
- 2 cn coconut milk
- 1 lb boneless chicken breast
- 1 lb summer squash
- fish sauce
- sugar
- soy sauce
Preparation
Heat the oil in a large, heavy pot over medium-high heat. If you like a lot of heat, stir in 4 ounces of the curry paste, and if you’d like it milder, use 2 tablespoons of the paste. Cook the curry paste in the oil, stirring frequently, for 2 minutes. Scoop the thick layer of coconut milk solids out of the cans, leaving the watery milk, and stir into the pot. Stir for 2 minutes, then add the chicken pieces. Sauté for 1 minute. Stir in the remaining coconut milk. Reduce heat to medium-low, and simmer, stirring occasionally, for about 10 minutes, until the chicken is cooked through. Add the squash, and simmer for 4-5 minutes, until just tender.
Taste, and adjust the seasoning with fish sauce, sugar, and soy sauce. Serve hot, with rice or rice noodles.
