Thai butternut and chicken red curry
Serves 4
Easy
Total time:
Whip up a delicious curry with this dish combining butternut squash, chicken thighs, cherry tomatoes and coconut milk. This Thai recipe couldn't be simpler and is perfect served with coconut rice.
Skip to ingredients
- 3-4 tbsp Thai red curry paste
- 400ml tin coconut milk
- 400g butternut squashpeeled and cubed
- 6 chicken thighscut into cubes
- 250g cherry tomatoes
- to season fish sauce
- 2 limes1 juiced and 1 cut into cheeks to serve
- 2 large handfuls (available from Thai shops and sometimes in Sainsbury’s as a growing pot) Thai basil or coriander
Nutrition: per serving
- kcal386
- fat22.8g
- saturates15.7g
- carbs13.9g
- fibre2.2g
- protein32.1g
- salt1.26g
Method
step 1
Heat the curry paste gently in a wok until it starts to fry in its own oil, add a little extra oil if it starts to stick. Add the coconut milk and bring to a simmer.
Add the squash and simmer for 10 minutes or until it is almost tender. Add the chicken and cook for 5 minutes, add the cherry tomatoes and cook for 2 minutes or until they just start to burst.step 2
Season with fish sauce (this is the equivalent of salt, so add a few drops and taste, then add more if you need it) and the lime juice and sprinkle with the herbs.