Easy Thai Curry Chili
Thai curry chili is easy to make and a great way to warm up on a chilly winter evening. Try making this simple recipe for dinner tonight!
Ingredients
- 1 pound butternut squash steamed and diced
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 jalapeno peppers seeded and chopped
- 2 cups cooked turkey chopped
- 2 cups cooked ham chopped
- ½ teaspoon ground ginger
- 2 teaspoons garlic minced
- 2 teaspoons red curry paste
- 4 tablespoons honey
- 1 carton chicken stock
- 2 cans coconut milk
- 1 envelope Thai peanut sauce mix
- 1 tablespoon brown sugar
- ¼ cup orange juice
- 1 can great northern beans
- 1 or 2 cups shredded pepper jack cheese to sprinkle on soup after serving
Instructions
- First, peel and cube one medium butternut squash, removing the seeds. Place in a microwave-safe dish. Cover with a lid or tent with plastic wrap, leaving a vent for steam. Steam for 6-8 minutes.
- Chop the onion and peppers.
- Cut the meat into bite-sized pieces.
- Add the chopped vegetables and meat to the oil in the stockpot.
- When the onion is translucent, add the ginger and minced garlic.
- Stir, then add the rest of the ingredients. Simmer together for about 20 minutes.
- Serve over rice, if desired.