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.
Nutritional Information
- Kcals 386
- Fat 22.8g
- Saturates 15.7g
- Carbs 13.9g
- Fibre 2.2g
- Protein 32.1g
- Salt 1.26g
