Thai Red Curry Recipe With Chicken and Butternut Squash

Thai butternut and chicken red curry

Name: Thai butternut and chicken red curry
Total time: 30 min
Yield: serves 4
Ingredients: Thai red curry paste 3-4 tbsp; coconut milk 400ml tin; butternut squash 400g, peeled and cubed; chicken thighs 6, cut into cubes; cherry tomatoes 250g; fish sauce to season; limes 2, 1 juiced and 1 cut into cheeks to serve; Thai basil or coriander 2 large handfuls (available from Thai shops and sometimes in Sainsbury’s as a growing pot)

30 minutes
serves 4
Easy

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.

December 19, 2014 at 2:29 pm

Ingredients

Thai red curry paste 3-4 tbsp
coconut milk 400ml tin
butternut squash 400g, peeled and cubed
chicken thighs 6, cut into cubes
cherry tomatoes 250g
fish sauce to season
limes 2, 1 juiced and 1 cut into cheeks to serve
Thai basil or coriander 2 large handfuls (available from Thai shops and sometimes in Sainsbury’s as a growing pot)

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.