Min-maxed One Pot Pumpkin and Chicken Curry
There’s no shame in using store-bought curry paste to jump-start an easy and delicious meal prep that feeds you all week
Servings: 5
Ingredients
- 1 kg boneless skin-on chicken thighs
- 800 g butternut squash
- 400 g eggplants
- 250 ml coconut milk
- 50 g red curry paste
- 1 tbsp Fish sauce
- 4 tsp sugar
- A few sprigs of thai basil
Instructions
- Sear chicken thighs on both sides, and reserve.
- In the meantime, wash and cut vegetables.
- Sauté curry paste until aromatic, then add coconut milk and fish sauce.
- Add chicken and vegetables to the pan.
- Stir to combine, then cover and simmer for about 10 minutes or until vegetables are tender.
- Adjust seasoning, and serve with rice.