Ingredients:
1 tablespoon vegetable oil
1 cup chopped onion
1 cup diced carrot
1 cup thinly sliced celery
1 tablespoon minced gingerroot
2 garlic cloves, minced
1 tablespoon curry paste
salt and pepper
1 cup coconut milk
2 cups chicken stock
2 cups cubed butternut squash
4 cups diced granny smith apples
2 cups diced cooked chicken
1/4 cup chopped fresh coriander
1 cup chopped onion
1 cup diced carrot
1 cup thinly sliced celery
1 tablespoon minced gingerroot
2 garlic cloves, minced
1 tablespoon curry paste
salt and pepper
1 cup coconut milk
2 cups chicken stock
2 cups cubed butternut squash
4 cups diced granny smith apples
2 cups diced cooked chicken
1/4 cup chopped fresh coriander
Directions:
1 In deep skillet, heat oil over medium high heat. Add onion, carrot and celery; cook, stirring occasionally, until tender but not browned, about 10 minutes.
2 Stir in gingerroot, garlic, curry paste, salt and pepper and cook one minute.
3 Pour in coconut milk and chicken stock and bring to a boil.
4 Add squash and reduce heat to simmer for 15 minutes.
5 Add apple and chicken and cook just until apples are tender but still hold their shape, about 10 minutes more.
6 Sprinkle with coriander and serve with warm naan bread or cooked basmati rice.
