Step 1

Saute chicken thighs in oil until lightly browned and some fond has developed on the bottom of the pan. Add your sliced onions along with 1/2 cup of water and a sprinkle of salt to deglaze the pan and start the caramelization process.

Step 2

While the onions are caramelizing, chop your carrots up into chunks. If using fresh winter squash, chop that up as well.

Step 3

Once the onions have caramelized, add the curry paste and cook until fragrant. Add the carrots, raw squash, and wild rice and stir. If you're using roasted or canned squash, add it at the end.

Step 4

Add chicken stock and bring to a boil. Cover, then turn down the heat to a simmer for 45-50 minutes. Your rice should be done and the chicken thighs should shred easily.

Step 5

Finish with 2 cups of coconut milk, fish sauce, and the roasted or canned squash if you chose to use that instead.

Step 6

Serve with a sprinkle of thai basil and naan, roti, or other flatbread!