Thai red curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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.
