Coconut, Chicken and Butternut Squash Curry
1 tablespoon sesame oil
2 tablespoons green curry paste
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1 pound boneless chicken breasts, cut into chunks
1 (14-ounce) can Light coconut milk
10 1/2 ounces frozen or fresh butternut squash chunks
2 ripe tomatoes, chopped
1 (8-ounce) can bamboo shoots, drained and rinsed (optional)
2 tablespoons Thai fish sauce
1/2 lime or lemon, for squeezing
Heat oil in a pan. Add curry paste and stir-fry until fragrant, about 1 minute. Add coriander and turmeric and cook over medium heat 1 to 2 minutes. Add chicken chunks and half of the coconut milk; bring to a boil, then reduce the heat and simmer 10 minutes.
Add squash, tomatoes and the remaining coconut milk and return to a boil. Reduce the heat to a simmer and continue cooking until squash is tender and chicken is cooked through and piping hot, 10 to 15 minutes. Add bamboo shoots (if using) for the final 5 minutes of cooking time. Stir in fish sauce and squeeze in lime or lemon juice to taste.
By my calculations: Per serving – Calories: 302, Total Fat: 14.6g, Sat. Fat: 7.2g, Carb: 14.3g, Fiber: 2.7g, Protein: 27.5g