Thai Curry with Squash and Avocado

Ingredients:

• 1 tablespoon(s) coconut oil
• 3 tablespoon(s) prepared red curry paste
• 2 clove(s) garlic (minced)
• 3 hot chilies (minced)
• 2 cup(s) chicken stock
• 2 tablespoon(s) fish sauce
• 1 can(s) organic coconut milk (full fat)
• 1/2 butternut squash (cut into 1/2 inch chunks (approximately 5 cups))
• 1 lbs boneless, skinless, chicken breasts (sliced thin)
• 2 cup(s) sliced mushrooms
• 1 cup(s) cashews
• 1 avocado
• 1/4 cup(s) fresh cilantro (chopped)

Instructions:

1. Heat the coconut oil in a large pot or Dutch oven on medium heat.
2. Add the red curry paste, garlic and chiles and fry for about 5 minutes.
3. Pour in the chicken stock, fish sauce and coconut milk and bring to a simmer.
4. Carefully drop in the chunks of butternut squash, bring back to a simmer and cook for approx. 5-10 minutes.
5. Add the sliced chicken and continue cooking another 5-10 minutes.
6. When the chicken is close to being done, add the sliced mushrooms, simmering until the chicken is cooked thoroughly and mushrooms are soft – about 5 more minutes.
7. Combine the cashews with the curry and allow them to be heated through.
8. Just before serving add the avocado and fresh cilantro.

Recipe from paleospirit.com