Take Back the Kitchen with Alma Schneider
Coconut Squash Chicken Curry:
3 cups cubed, raw chicken,
4 TBS curry paste-I used Kaeng Par but you can use red, green or Massaman curry paste from many supermarkets and any Asian Food Market
2 cans coconut milk
3 cups cooked mashed squash-from 3 acorn sized squash, or any type
1 small sweet potato, peeled, cubed
2 small white potatoes, cubed and steamed
1 lime , juiced
1/4 cup agave syrup plus more if you like it sweeter which I do
1/4 cup lightly packed ,washed basil leaves
Chopped peanuts and cilantro for garnish
In a large pot over medium heat, add curry paste. Stir for a few minutes and then add in the coconut milk and agave syrup. Stir until combined.
Add in the potatoes , sweet potatoes and chicken and cook for 10 minutes over low to medium flame.
Add in the squash and stir until combined.
Add in the lime juice and the basil.
Check to see if potatoes and chicken are cooked through and serve over hot white, brown or sticky rice.
Garnish with chopped peanuts and chopped cilantro if you like.
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.