Thai red curry

Name: Thai red curry
Total time: 30 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 3-4 tbsp Thai red curry paste; 400ml tin coconut milk; 400g butternut squash, peeled and cubed; 6 chicken thighs, cut into cubes; 250g cherry tomatoes; to season fish sauce; 2 limes, 1 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

Preparation and cooking time
- Total time30 mins
Easy
Serves 4

Ingredients

3-4 tbsp Thai red curry paste
400ml tin coconut milk
400g butternut squash, peeled and cubed
6 chicken thighs, cut into cubes
250g cherry tomatoes
to season fish sauce
2 limes, 1 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

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.