1/2tablespoonfresh ginger - minced or 1 teaspoon powdered ginger
dash cayenne pepper
1/2teaspoonsalt - plus more to taste
1/4teaspoonground coriander
2tablespoonsred curry powder
8ouncesvegetable broth or chicken stock
3cupsbutternut squash - diced into chunks
1/3cupchopped cilantro or 1 tablespoon dried cilantro
1 - 13.5ouncecan coconut milk
1/2lime - juiced
1 1/2tablespoonssugar
2small chicken thighs or 1 large chicken thigh - sliced thinly - chicken breast will also work
2teaspoonswater
2teaspoonscornstarch
Instructions
In a medium to large pot, add olive oil, onions, garlic and fresh ginger and sauté until onions begin to soften.
Add in the cayenne pepper, salt, coriander, and red curry powder to the onions mixture and stir for a minute so the spices get a little toasting on them.
Add the vegetable broth or chicken stock, butternut squash, cilantro, coconut milk, lime juice and sugar and bring mixture to a boil then reduce to a bubbling simmer.
Simmer for 10 minutes, stirring occasionally, then add in raw sliced chicken thigh or breast and continue cooking for another 8 minutes or until the chicken is cooked through and the butternut squash is fork tender.
In a small bowl, mix together water and cornstarch and then whisk into curry, it will thicken it just slightly so it coats the rice.