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Thai Red Curry Chicken with Winter Squash Recipe


1 can coconut milk, divided
2 1/2 tablespoons red curry paste
2 tablespoons fish sauce
1 cup low-sodium chicken broth
1 teaspoon coconut palm sugar or brown sugar
1 stalk lemongrass, bottom third trimmed and smashed
6 kaffir lime leaves
1 1/2 pound skinless, boneless chicken thighs
1 small winter squash, cut into 1" chunks



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