INGREDIENTS
1 tbsp
cooking oil
1 medium
brown onion
1 medium
carrot
6 fillets
chicken thigh
4 cloves
garlic
3 tbsp
thai curry paste
600 gs
ready butternut squash/pumpkin
200 gs
green beans
400 mls
coconut milk
1 tbsp
brown sugar
1 serving
salt
1 leaves
coriander to serve