INGREDIENTS
6
Chicken thighs, boneless skinless
4
Carrots
2 tbsp
Ginger, fresh
2
Onions
4 cups
Squash
4 cups
Chicken stock
2 400 milliliter cans
Coconut milk
3 tbsp
Thai red curry paste
3 tbsp
Fish sauce
1 tbsp
Lime juice
2/3 cup
Wild rice or wild rice blend
3 tbsp
Brown sugar