Perfect easy 20 minute dinner with good fats, fiber and plenty of flavor!
2 cups chicken stock
1 large butternut squash
1 onion
2-3 cloves garlic
1 tablespoon red curry paste
1 tablespoon olive oil
1 15 oz can of coconut milk
Stalk of lemon grass (optional)
salt and pepper to taste
Peel and chop onion into small pieces. Place in large frying pan with olive oil and pressed garlic, cook on medium heat until fragrant or transparent. Add tablespoon of curry paste. Peel butternut squash with carrot peeler. Chop into thin slices. Add to pan, toss in with onions, garlic and paste. Cover with a lid. Let cook for about about 5 minutes. Be sure not to let any of it burn. Add 2 cups of chicken stock and bring to a boil. Once boiling add coconut milk turn down to a simmer for 15 to 20 minutes. Remove from heat and let stand for 15 minutes. Serve with rice, avocado slices, lime wedges.
