1. Add olive oil to a large skillet and saute chicken pieces over medium-high heat until just cooked through, about 3-4 minutes. Transfer to a warm plate and cover with foil to keep warm. 2. Add squash, onions and garlic to pan and saute until squash is softened and golden, about 8 minutes. 3. Add chicken back to the pan along with coconut milk, salt, pepper, curry, and red pepper. Stir until mixed evenly and add shredded coconut. 4. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. 5. Serve immediately over hot rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
