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Writer's picturebrkt-ברקט

Thai Green Chicken and Squash


BT's Thai Green Chicken and Squash


Ingredients:

1 whole chicken cut into 8 pieces

1 kabocha squash

2 red cubanelle peppers

1 medium yellow onion

3 tablespoons (45 ml) vegetable oil

1 tablespoon fresh grated ginger

4 cloves garlic

2 green chilis

1 small bunch mint

1 small bunch Thai basil

1 small bunch cilantro

1/2 teaspoon coriander seeds

1 teaspoon kosher salt

2 tablespoon sugar

1 14 ounce tin (410 ml) coconut milk


Directions:

Heat oven to 400 F. (200 C.)

Wash squash and peppers

Prick the skin of the squash

Place squash and peppers on a baking sheet and roast for 35 minutes

Remove and let cool

Remove seeds from squash and peppers - slice the vegetables in wedges

Toast coriander seeds for 1 minute on high flame

Add seeds to blender

Add ginger, garlic, green chilies, mint, Thai basil, cilantro, salt and sugar

Process into paste

Add oil to heavy gauge cocotte and heat on medium flame

Slice onions in radials and add to oil - sauté 3 minutes until soft but not brown

Add chicken pieces and brown on each side

Add 3/4 of paste and stir fry for 30 seconds

Add coconut milk and turn flame to low

Cook 1 hour

Add squash and peppers and continue cooking for 25 minutes

Add remaining paste and cook for 5 minutes more


Enjoy! !בתיאבון





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