Butternut Chicken Coconut Curry

For the pickled red onions

• 1 medium red onion peeled halved and sliced in thin wedges
• juice of 1 medium-size lime
• ½ teaspoon sugar
• ⅛ teaspoon kosher salt

For the coconut curry sauce:

• 2 tablespoons butter
• 1 large onion peeled halved and coarsely chopped
• 1 large yellow or orange bell pepper cored and roughly chopped
• 2 medium cloves garlic roughly chopped
• 1 ½ tablespoons finely grated fresh ginger
• 1 tablespoon mild yellow curry powder
• 1 tablespoon maple syrup
• 6 cups low sodium chicken broth
• 5 cups peeled & chopped butternut squash 1 medium-small butternut squash
• 1 pound baby carrots or regular carrots, peeled and coarsely chopped
• 1 apple medium-size Golden Delicious, Braeburn, Fuji, Pink Lady, etc
• 1 large bay leaf (or 2 small)
• ½-2 teaspoons chili garlic paste
• 1 teaspoon kosher salt
• ⅛ teaspoon ground cinnamon
• 14 ounces light coconut milk 1 can

For the chicken:

• 12 ounces boneless skinless chicken breasts, halved lengthwise and cut into thin ¼-inch slices widthwise
• 1 large egg white
• 1 tablespoon corn starch
• 2 teaspoons rice vinegar
• 1 teaspoon oil

For garnish: (optional)

• pickled red onions recipe above
• salted dry roasted peanuts or honey-roasted peanuts
• 1 medium ripe mango peeled, stone removed and diced
• fresh herb leaves mint, basil and/or cilantro
• Fresh lime wedges