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- 1 tablespoon of olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 4 cm grated ginger
- 3 tablespoons Thai red curry paste
- 400 ml coconut milk
- 1 tablespoon of brown sugar
- 400 g butternut squash in small cubes
- 1 sweet potato, peeled
- 200 g sliced peas
- 3 cups of rice
- 500 g diced chicken breast fillet
- 3 teaspoons ground turmeric
- 1/2 teaspoon of fish sauce
Heat oil in large saucepan over medium heat. Add onion, garlic, and ginger and cook for about 3 minutes or until soft and tender. Add the curry paste and simmer for 2 minutes.
Once the vegetables are tender, not too mushy, add peas and 1/4 cup of coconut milk. Let simmer for about 2 minutes.
Add the remaining coconut milk, fish sauce, brown sugar, squash, and sweet potato. Stir until well combined. Bring everything to a boil and then simmer until the vegetables are tender, about 25 minutes depending on the heat. Stir occasionally.
While cooking, place chicken in skillet with a small amount of olive oil. Cook until no longer pink on the inside of the meat. If a piece of meat is too large, you can use a spatula to cut to smaller sizes. It is easier to cut chicken when it is half cooked than when it is raw.
Boil the rice, mixing in the turmeric. Once cooked, place in a strainer and wash with cold water.
Once all the ingredients are cooked to your liking, place the rice in a bowl / plate. Make a hole in the middle of the rice to place the chicken. Add chicken and then spoon over curry vegetable mixture allowing liquid from dish to flow through rice.
To make the plate / bowl look good, sprinkle the chopped parsley on top to serve. Skip the chicken if you want a vegetarian option. Rice can also be prepared in advance to save time.