Serves 4
2 tbsp oil
1 leek, white part only, diced
1 garlic clove, diced
½ tbsp (7 ml) fresh gingerroot, finely diced
2 tsp yellow Thai curry paste
1 stalk lemongrass, out leaves removed, cut into 3 or 4 pieces and bashed flat to release fragrance
4 boneless chicken breasts, cut into ½ cubes
1 tsp brown sugar
1 ½ tbsp (22 ml) soy sauce
1 cup water
½ cup coconut milk
2 cups butternut squash, diced into cubes
½ lime, juiced
2 tbsp unroasted peanuts
1 tbsp chopped fresh cilantro
Preheat a large pot over medium-high heat. Once pan is hot, add half the oil, leek and cook until softened. Add garlic, ginger, curry, lemongrass, chicken and cook until chicken turns white.
Add brown sugar, soy sauce and reduce heat to medium. Add water, coconut milk, squash and a pinch of salt.
Bring to a boil, then reduce heat to simmer 40 minutes. Remove lemongrass; add lime juice and taste to adjust seasonings, if necessary.
In small frying pan, heat remaining oil and fry peanuts until they start to brown.
Serve stew with peanuts and cilantro on top.