Mixed Mushrooms with Red Curry

Ingredients

• 2 tablespoon oil
• 1 lb TC Farm chicken thighs, skins removed
• 4-6 tablespoon Red Curry Paste (More the better! If you like it Spicy!)
• 1-13.5 oz can Coconut Milk
• 1 cup chicken stock
• 1 bell pepper, quarter inch pieces
• ½ medium yellow onion, quarter inch pieces
• 1 8 oz. mixed mushrooms, cut in bite sized pieces
• 2 cups cubed butternut squash
• 2 teaspoons fish sauce
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• salt and pepper to taste
• Cooked Jasmine Rice

Directions

1. Over medium-high heat 1 tbsp. oil in a large pot.
2. Add chicken thighs, brown on both sides fully cook. Remove chicken and set aside.
3. Add garlic, ginger and 1 tbsp. oil to the pot for one minute.
4. Add bell pepper, onion, butternut squash and mushrooms. Sauté for 5 minutes.
5. Shred chicken and add back to the pot and fold to combine.
6. In a bowl whisk together coconut milk, chicken stock , fish sauce and curry paste. Taste and add more curry paste if desired.
7. Add curry sauce to the pot with the veggies and chicken.
8. Simmer uncovered until veggies are done cooking.
9. Serve over rice.