How to make it

  • In a large pan saute the chicken and butternut squash in veggetable oil for about 5 minutes, stiring occasionally.
  • Add the ginger, garlic and curry paste and stir to combine.
  • Add the fish sauce or salt and the coconut paste and stir. Then add the potatoes.
  • Lower the heat and let the stew simmer gently until the butternut squash and potato is fully cooked.

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