Chicken, Bean And Squash Curry - cooking recipe

Ingredients

1 tbsp oil
1 lb boneless skinless chicken thighs, cubed
1 None onion, chopped
1 clove garlic, crushed
1 slice (1/2-inch) ginger, peeled and grated
1/4 cup red curry paste
1 lb butternut squash, peeled, seeded and sliced
1 can (14 oz) coconut milk
1 cup chicken stock
2 tsp fish sauce
2 tsp brown sugar
1 can (14 oz) mixed beans, drained and rinsed
None None Snow pea sprouts, steamed rice, to serve

Preparation

Heat oil in a large saucepan on high heat. Cook chicken in 2 batches, 3-4 mins each, until golden. Remove from pan and set aside.
Reduce heat to medium. Saute onion, garlic and ginger 2-3 mins, until onion is tender. Return chicken to pan with curry paste. Cook, stirring, 1-2 mins, until fragrant.
Add squash, coconut milk, stock, fish sauce and sugar. Bring to a boil. Reduce heat to medium and simmer, uncovered, 20-25 mins, until squash is tender.
Stir in beans and simmer a further 3-4 mins. Serve topped with snow pea sprouts and accompany with steamed rice.