About the Recipe
1 1/2 tsps Extra Virgin Olive Oil
1 Yellow Onion (medium, diced)
3 cups Butternut Squash (peeled, diced)
2 cups Green Beans (trimmed)
2 tbsps Thai Red Curry Paste
1 1/2 cups Canned Coconut Milk
1 tbsp Fish Sauce
2 cups Chickpeas (cooked, rinsed well)
Heat the oil in a large skillet or pot over medium heat. Cook the onion for three minutes or until soft.
Add the butternut squash, green beans, and curry paste. Cook for two minutes.
Add the coconut milk and fish sauce. Cover and let simmer for 20 minutes, or until the squash and green beans are tender.
Stir in the pre-cooked and rinsed chickpeas and warm up for two minutes. Divide into bowls and enjoy!
Leftovers refrigerate in an airtight container for up to four to five days.
One serving size equals approximatley 1 1/2 cups.
For more flavor, add salt, lime juive, and lime zest to taste.
Additional Toppings could be fresh basil or sliced green onions.