Updated: Oct 29, 2019
Don’t know what to make in a hurry? Try this curry! It’s a great weekend meal idea and can be served alone or with a side of rice!
Makes 2-3 servings
8 chicken drum sticks (you can also use boneless thighs)
Salt to taste
Garlic powder (1/4 tsp)
Chili flakes (1/2 tsp)
Dried basil (1/2 tsp)
1/2 buttercup squash (4 cups)
1 tbsp avocado oil
1/2 white onion (1 cup)
1 tbsp mince garlic
8 oz cremini mushrooms
2 tbsp Thai green curry paste
1.5 cup coconut cream/milk (divided)
1 cup water
8 lacinato kale leaves, stem removed, chopped
Handful of Thai basil
Preheat oven to 375 degrees.
In a baking tray, line parchment paper and season chicken with salt, garlic powder, chili flakes and dried basil.
Add squash to tray and bake for 30 mins at 375 degrees.
In a large skillet on medium heat, add oil. Then garlic and onions. Stir until onions are brown.
Add mushrooms and keep stirring. Cover for about 2 minutes.
Add curry paste and 1/2 cup of coconut cream/milk.
Add water then cover and lower to a simmer for 5 mins.
Add remainder of coconut milk (1 cup).
Add baked chicken back in, slowly add kale, squash and basil. Stir until well mixed. Remove and serve!