1 lb. of chicken breast
2 potatoes
½ c water
½ butternut squash
¼ c chopped parsley
1 c of coconut milk
1-2 tbsp of red or yellow curry paste
½ c chicken stock.
1 tbsp oil
Salt
Pepper
2 c cooked white rice
Peel and cut potatoes and butternut squash into big cubes.
Cut chicken breast into thin slices and set aside.
Heat large pot with oil. Add potatoes and squash and water. Cook until softened (about 10-15 minutes).
Add coconut milk, chicken stock, and curry paste. Mix thoroughly until potatoes and squash are evenly covered.
When sauce is boiling, add chicken slices into the mixture. Season with salt and pepper. Cover pot and cook for another 5 to 10 minutes until chicken is completely done.
Sprinkle chopped parsley over dish. Serve with white rice.