Name: Chicken and Butternut Squash Curry
Yield: 6
Ingredients: 1 tablespoon cooking oil; 1 medium brown onion (, chopped); 1 medium carrot (, peeled and diced); 6 skinless chicken thigh fillets (, cut into 3cm pieces); 4 cloves garlic (, crushed); 3 tablespoons Thai red curry paste (mild if you can find it); 4 cups (600g) ready diced Butternut squash/pumpkin; 200 g green beans (, trimmed); 400 ml can coconut milk; 1 tablespoon brown sugar; Salt to taste; Fresh coriander leaves to serve